These protein waffles came into existence because it’s a struggle to get my kids fed in the morning before school. We love the convenience of a toaster waffle, but the average freezer waffle has only 3 grams of protein in a serving size (which is 2 waffles!). Even the popular protein waffles sold at the store require that you eat TWO waffles to reach the 12 grams of protein advertised on the front of the box. This homemade version packs up to 15 grams of protein into a single waffle, depending on the brand of protein powder you use, and they taste delicious enough that my kids look forward to eating them. This recipe tastes good without any additional maple syrup for serving, so it’s the perfect meal prep option for breakfast on the go. After testing 20+ batches over the past month, I can confidently say this is now one of our favorite waffle recipes!
Ingredients You’ll Need
I’ve tested this recipe with both vanilla protein powder (Truvani brand) and unsweetened protein powder, so be sure to read all of the recipe notes. The ingredients will vary slightly if your protein powder is already sweetened. If you don’t have ripe bananas on hand, feel free to experiment with applesauce, Greek yogurt, pumpkin puree, or even cottage cheese, instead. You’ll find more substitution tips below! Need a gluten-free recipe? Oats are naturally gluten-free, but make sure you look for “certified gluten-free” packaging, to make sure there is no cross-contamination during processing.
How to Make the Best Protein Waffles
Plug in your electric waffle maker, so it can start preheating while you prepare the batter. (I set the heat to a 5 out of 7 on my machine.) This recipe is very quick to make, so you may finish making the batter before the waffle iron is done heating up. In a high-speed blender, combine the rolled oats, banana, eggs, protein powder, maple syrup, olive oil, baking powder, vanilla extract, water, and salt. Blend until the batter looks very smooth, about 60 seconds. Spray your preheated waffle iron with cooking spray, then pour a 1/3 cup of the batter into the center of the waffle maker. This will NOT fill the waffle iron all the way to the edges, because a full round waffle will not fit in a standard toaster. Note: This recipe hasn’t been tested with a Belgian waffle maker, because that size won’t fit in a standard toaster. Keep in mind that a thicker waffle like that will require triple the amount of batter, so you may need to double the recipe in that case, and you’ll need to reheat it in a larger toaster oven. Close the lid on your waffle maker and cook until it beeps. Waffle irons will vary, so check on the waffle to make sure it’s a golden brown color and easily releases from the waffle iron. You may need to leave the waffle to cook for another minute or so. Repeat with the remaining batter, making roughly 5 high-protein waffles. Double the recipe if you’d like to make a larger batch! Serve warm with peanut butter and fresh berries, or any other toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months! To reheat a chilled or frozen protein waffle, simply pop it in the toaster. It should be heated through by the time the waffle pops back up! (I typically use a medium-heat setting, but toasters will vary.) Looking for more healthy breakfast recipes? Try my Chocolate Protein Smoothie, Breakfast Bowls, Tofu Scramble, or Healthy Breakfast Casserole for more ideas. If you try this protein waffle recipe, please leave a comment and star rating below letting me know how you like it.
