Protein Waffles: Crisp, Fluffy & Dairy Free
Saturday morning, the waffle iron is out and everyone is hovering around the kitchen. These protein waffles give you the golden, crisp outside and soft, fluffy inside of a café waffle, with plant protein in the batter. They are dairy free, simple to mix and freeze beautifully, so a weekend batch can become a quick weekday breakfast.
Why Make Protein Waffles?
Most waffle recipes are made from white flour, butter and sugar, which tastes great but leaves you hungry by mid-morning. Replacing part of the flour with plant protein powder makes each waffle more filling without changing how it looks or feels. It is a small change that turns a treat into a breakfast that can carry you through to lunch.
Protein powder does absorb more liquid than flour, and it browns faster. This recipe allows for both, with a slightly looser batter and a medium heat so the waffles cook through before they darken.
Ingredients
Makes 6 large waffles
- 1 1/2 cups (225 g) plain flour
- 2 scoops (60 g) vanilla plant protein powder
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 1 3/4 cups (435 ml) plant milk
- 1/4 cup (60 ml) light olive oil or melted coconut oil, plus extra for the iron
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Method
- Stir the vinegar into the milk and leave it for 5 minutes. It thickens slightly, a little like buttermilk, which makes the waffles lighter.
- Heat your waffle iron to medium and brush it lightly with oil.
- In a large bowl, whisk the flour, protein powder, baking powder, sugar, cinnamon and salt.
- Pour in the milk mixture, oil and vanilla. Whisk until just combined. A few small lumps are fine.
- Let the batter rest for 5 minutes. It will thicken as the powder hydrates. If it is too thick to pour, add 2 tablespoons milk.
- Pour enough batter to cover about three quarters of the iron. Close and cook for 4 to 5 minutes, until golden and the steam has mostly stopped.
- Move the waffle to a wire rack, not a plate, so it stays crisp. Repeat with the rest of the batter.
Tips for Crisp Protein Waffles
- Rest the batter. Five minutes lets the powder absorb the liquid and stops the waffles turning gummy.
- Do not open the iron early. Wait until the steam slows. Opening too soon tears the waffle.
- Cool on a rack. Stacking waffles on a plate traps steam and makes them soft.
- Keep them warm in the oven. Put finished waffles on a rack in a 100°C oven while you cook the rest.
Topping Ideas
- Fresh strawberries, blueberries and a spoonful of plant yoghurt
- Sliced banana, a drizzle of peanut butter and a pinch of cinnamon
- Mango, passionfruit and toasted coconut for a summer brunch
- Warm stewed apple with a little maple syrup
- A scoop of dairy-free ice cream and berries for dessert
Flavour Variations
- Chocolate waffles: swap the vanilla powder for chocolate and add 1 tablespoon cocoa.
- Salted caramel: use salted caramel powder and serve with sliced pear and pecans.
- Banana waffles: whisk 1 mashed ripe banana into the wet ingredients and reduce the milk by 1/4 cup.
- Blueberry: scatter a few blueberries over the batter in the iron before closing.
No Waffle Iron? Make Pancakes
The same batter makes excellent pancakes. Add an extra 1/4 cup milk so it pours easily, then cook 1/4 cup at a time in a lightly oiled pan over medium heat for 2 minutes each side. They come out thick and fluffy, and they freeze just as well as the waffles.
Storage and Freezing
Cool the waffles completely, then freeze them in a single layer on a tray. Once firm, move them to a zip-lock bag with baking paper between each one. They keep for up to 2 months. Reheat straight from frozen in the toaster or in a 180°C oven for 8 to 10 minutes. They come out crisp, just like the day you made them. Leftover waffles also keep in the fridge for 3 days.
Quick FAQ
Why are my protein waffles soggy? They were stacked while hot or the batter was too thick. Cool them on a rack and add a little more milk.
Can I make protein waffles without eggs? Yes. This recipe is egg free. The vinegar and baking powder give lift instead.
Can I make the batter the night before? It is best fresh, as the baking powder loses strength overnight. Mix the dry ingredients ahead instead.
The Protein in These Waffles
We made these with our Vanilla Flavoured Protein Powder, a plant-based powder that whisks into batter smoothly and gives the waffles a light vanilla flavour. It keeps the whole recipe dairy free. Make a double batch this weekend and freeze the extras for busy mornings.
