Protein Waffles
Fuel your morning with these crispy, high-protein plant-based waffles that combine a golden exterior with a soft, fluffy center!
Servings: 6 Waffles
Equipment
- Mixing Bowl
- Waffel Iron
Ingredients
- 1 cup All-Purpose Flour, or 1:1 Gluten-Free Flour
- ⅓ cup Plant-Based Vanilla or Plain Protein Powder
- ½ tsp Sea Salt
- ½ tsp Cinnamon
- 1 tbsp Cane Suagr
- 1 tbsp Baking Powder
- 1½ cups Plain Unsweetened Plant-Based Milk
- ½ tsp Vanilla Extract
- ½ cup Water
- 2 tsp Apple Cider Vinegar
- 2 tbsp Avocado Oil
Instructions
- In a large mixing bowl, add flour, protein powder, sugar, baking powder, salt, and cinnamon. Whisk until evenly combined. Next, add in plant-based milk, water, apple cider vinegar, and vanilla. Whisk until the batter is smooth and a little thick.
- Warm the waffle iron and grease the plates with a spry cooking oil or with a pastry brush dipped in avocado oil.
- When warm, fill each waffle iron with about ½ cup of batter. Note the quantity of batter needed will depend on the size of the waffle iron; this is what my iron requires.
- Close the lid of the waffle maker and cook for 3 to 4 minutes or until the waffle iron says they are done. Some waffle irons can regulate the cooking time. The waffles are ready to remove from the iron when they have a lovely golden-brown color and are crispy on the edges.
- Serve with fruit, dust of powdered sugar, peanut butter, or maple syrup! The options are limitless!
- Storage Instructions: Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer for 2 hours before transferring to a freezer bag for up to 2 months.
- Reheating Instructions: The best way to reheat these waffles is in a toaster or toaster oven at 350℉ for 3 to 5 minutes until they regain their signature crispiness. Avoid the microwave, as it will make the waffles soft and lose that satisfying crunch.