Fluffy Vegan Protein Waffles

Packed with 17g of protein per serve, these crispy vegan protein waffles make a satisfying breakfast. A 30-minute recipe that requires minimal prep and is easy to throw together on busy mornings.

Like my eggless protein pancakes and vegan protein muffins, these waffles are freezer-friendly, making them perfect for meal prep.

The dietitian in me finds deep satisfaction from incorporating protein into traditionally carbohydrate-heavy breakfast foods (re: my vegan protein cookies and protein cinnamon rolls).

This recently updated vegan protein waffles recipe is an old favorite! Over the years, we have further refined the recipe, yielding fluffy yet crispy waffles that rival the traditional recipe.

It is best paired with caffeine, where my go-tos are protein coffee or a soy milk latte.

💚Why you will love vegan protein waffles

• Budget-friendly and more affordable than store-bought mix
• A filling, delicious breakfast that is protein-packed
• Easy to prepare with minimal ingredients, and ready in 30 minutes
• Naturally vegan and can be made gluten-free
• Freezes well, making it great for meal prep

🍌What you will need

• Banana - Use a ripe, spotty banana. Or, substitute it with ½ cup of vegan yogurt or applesauce.
• Milk - Any plant-based milk will work, but I prefer soy milk to further bump up the protein of these waffles. 
• Flour - All-purpose flour works best; use a 1:1 gluten-free blend if needed. Whole wheat flour will work, but waffles might turn out a little dry.
• Protein powder - I love using Orgain's vanilla protein powder, but you can use your favorite brand and flavor of protein powder.
• Sweetener - As I find my protein powder sweet enough, I did not add any additional sweetener. However, you can add 1-2 tablespoons of granulated sweeteners for sweeter waffles.
• Oil (optional) - Adding a tablespoon yields softer waffles, but you can omit it.
• Other mix-ins - I am keeping this recipe basic, but you can switch things up by adding a handful of chocolate chips or ½ cup of frozen blueberries!

🔪How to make vegan protein waffles

Step 1: Mash the banana until smooth, with no large clumps.

Step 2: Add milk and mix until combined.

✔Helpful tips

• Grease the waffle maker to prevent sticking - I like using a cooking-spray bottle. Commercial cooking spray will work, but choose one without lecithin, as it might damage the waffle iron. Regrease after every waffle.
• Keeping waffles warm - While the other waffles are cooking, transfer cooked waffles to a wire rack. Keep it in an oven preheated to the lowest temperature.
• Avoid overcooking waffles - Since these waffles are lower in fat, overcooking can make them dry. Follow instructions per your waffle maker, but a general rule is to cook until the steam stops rising.

🫐Waffle topping ideas   

Here comes the fun part - toppings! Some ideas to get you started:

• Syrups and sweet toppings - Maple syrup, chocolate syrup, agave, cookie dough hummus, dark chocolate hummus, whipped cream
• Vegan yogurts such as soy and coconut yogurt
• Fruits, including sliced bananas and fresh berries
• Nut butters - peanut butter, almond butter, homemade coconut almond butter
• Savory toppings - Seitan bacon, vegan andouille sausages, silken tofu scramble

❄️Storing suggestions 

Fridge - Vegan protein waffles can be refrigerated for 2-3 days in an airtight container.

Freezer - Start by flash-freezing waffles in one layer on a baking tray. Once they are frozen solid, transfer to a zip-top bag to freeze for 3 months.

Reheating - Either microwave waffles at 30-second intervals until warm or heat them in a toaster at high for 1-2 minutes.

❔Commonly asked questions