Easy Protein Waffles (No Flour!)

protein waffles close up on a white plate with bananas.

Easy Protein Waffles (No Flour!)

Course: Breakfast

Cuisine: American

Keyword: protein waffles

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 232kcal

Author: Megan Gilmore

If you struggle to find a fast and easy protein-packed breakfast, this protein waffle recipe is for you. Unlike store-bought waffles, which require eating two waffles to get 12 grams of protein, this recipe delivers up to 15 grams per waffle. (Depending on the protein powder you use.) You can freeze them ahead of time and pop them into the toaster to reheat for a fast morning. My kids love these before school with peanut butter on top!

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Ingredients

1 large ripe banana
2 large eggs
1 cup rolled oats
¼ cup unsweetened protein powder
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
¼ cup water

Instructions

Begin preheating your waffle iron right away. It should be done preheating by the time your batter is ready. I recommend using a waffle iron that makes ½-inch thick waffles for the crispiest results.
In a high-speed blender, combine the banana, eggs, oats, protein powder, olive oil, maple syrup, baking powder, vanilla, salt, and water. Secure the lid and blend until the oats are pulverized and the batter looks smooth, about 60 to 90 seconds.
The batter will look runny at first, but it will thicken up as the oats absorb the water. Don't be surprised if the batter looks runnier when you cook your first waffle compared to your last waffle. (No need to add additional liquid; just use a spatula to scoop it out of the blender when it thickens.)
Lightly grease the waffle iron with cooking spray and pour ⅓ cup of the batter into the center of the waffle iron. (If using a 4" waffle iron, use only ¼ cup of batter for 7 waffles total.) Close the lid and cook on medium-high heat until the waffle iron beeps that it's done. Waffle irons may vary, so each waffle may require an additional minute or two of cooking time. You'll know they are done when the waffles are a light golden brown color and can be removed easily from the waffle iron.
Repeat with the remaining batter, making roughly 5 to 7 waffles. (This amount of batter will not fully fill your classic waffle maker, but these should fit in a standard toaster for easy reheating later.) Refer to the notes below if you are using a Belgian-style waffle maker.
Serve the waffles warm with any toppings you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Pop them in the toaster to reheat until crispy again.

Notes

Nutrition information is for 1 waffle, assuming you get 5 total from this batch. (This is what I get when using the 1/3 cup measure for each waffle.) This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.

Waffle Maker Note: This recipe was originally tested with a classic waffle iron, making waffles about a 1/2-inch thick and 5 inches wide (so they will fit in the toaster for easy reheating). If you are using a Belgian waffle maker, you will most likely only get 2 waffles from this batch, since the waffles will be so much larger. The thicker your waffles, the less crispy they will be, so I recommend finding a waffle iron that is less than 1 inch thick.

4" Waffle Iron Update: My old waffle maker is no longer available, so I recently tested this recipe using a mini waffle iron with a ceramic coating. (affiliate link) The waffles are thicker with this machine, and therefore softer and less crispy. However, they crisp up better when toasted before serving. If you use this size machine, you should be able to make 7 waffles using 1/4 cup of batter per waffle.

Protein Powder Note: This recipe was tested with Garden of Life Unsweetened Plant Based Protein Powder. Other protein powders may vary in flavor and texture. If you want to use a vanilla protein powder that is already sweetened, omit the vanilla and maple syrup in this recipe. (I tested with Truvani Vanilla Protein Powder this way, and the waffles were also good!)

*Protein Note: Some protein powders will give you only 9 grams of protein per waffle (when you use 1/3 cup batter), which is still better than the store-bought frozen waffles I've seen at the store.

Nutrition