Start your day off with this healthy vegan banana protein waffles that is naturally gluten-free! 5 simple ingredients is all you need to make these fluffy waffles and they can be made under 30 minutes. Plus, they are freezable too, making them perfect for meal prep.
I am in love with this fluffy and crispy protein waffles! They are not only high in protein, but also incredibly easy to make. I always make a batch of this and my protein granola every weekend so I know I will have something to grab and go on busy mornings!
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💚Why you will love this recipe
- Fluffy, crispy and delicious - I mean, who doesn't like having dessert foods for breakfast?
- High-protein and healthy - They contain about 15g of protein per serving, and is gluten-free, high in fiber and naturally sweetened with banana.
- Quick and easy to make - 5 simple ingredients and 30 minutes is all you need to make this recipe. Plus, no blender is needed!
- Freezable and perfect for meal prep - This recipe makes 4 waffles, but you can easily double or triple it to make a bigger batch.
🍌What you will need
📓Notes / Substitutions
- Oat flour - Can be substituted with 1 ¼ cups of spelt flour, wheat flour or gluten-free blend. Use gluten-free oat flour if needed.
- Protein powder - Feel free to use plant-based protein powder of choice. Whey can also be used, but it might yield denser waffles. I am using Orgain's vanilla protein powder and find that it works really well in baking.
- Milk - Any plant milk can be used in this recipe, with the exception of coconut milk. You can also use regular dairy milk if not vegan.
🌾Making your own oat flour
It is actually really easy to make your own homemade oat flour at home! All you need is some quick or rolled oats and a high speed blender.
Place oats into high speed blender and blend on high until oats are finely ground, about 30-60 seconds.
Transfer flour into an airtight container and it can be stored for 3 months. You will have oat flour ready to go whenever you need it!
🔪How to make
Start by preheating your waffle maker according to manufacture's instructions.
In a large bowl, mash banana until smooth. Then, add in milk and mix well.
Add in oat flour, protein powder and baking powder next. Mix until everything is well incorporated. Depending on protein powder used, you might need to add more milk to thin the mixture. The batter should be thick but pourable.
When the waffle maker is heated, spray both waffle iron with non-stick spray, or grease it with some neutral oil. Then, pour batter into waffle maker (I am using ½ cup per waffle) and let it cook until indicator goes off.
Place cooked waffles on a cooling tray and grease waffle iron once again before placing in your next batch of batter. Repeat until batter is used up, serve and enjoy!
✔Helpful tips
- Make sure your waffle maker is properly preheated to ensure even cooking that will help prevent waffles from splitting.
- It is highly recommended to grease your waffle irons even if they are non-stick. These protein waffles tends to stick easily.
- The amount of batter used per waffle depends on size of waffle iron used, so do read the instruction manual beforehand. Generally, you will want the batter to fill up ¾ of the bottom plate.
- If your waffle maker does not have an indicator, you can tell your waffle is ready when steam stop seeping out from the sides.
- To keep waffles warm when you are making a larger batch, simply place them straight into an oven preheated to 200F / 100C. Place them in one layer and avoid stacking them. That way, everyone gets to enjoy crispy, hot waffles!
- Make it your own by adding in your favorite flavorings like vanilla extract, cocoa powder or flavor drops.
🧇Topping ideas
- Go for the classic maple syrup and butter (vegan, of course!) combo. Basic yet so good!
- Drizzle on some creamy peanut butter, almond butter or other nut or seed butter of choice.
- Top them with freshly sliced fruits like banana, berries and apples.
- To give these protein waffles an extra protein boost, serve them with a huge dollop of soy yogurt or other plant based yogurt of choice. Chickpea cookie dough and dark chocolate hummus works great too!
- If you like that sweet and savory combo, pair them with some tofu bacon or your favorite brand of vegan sausage.
❔Commonly asked questions
Yes, these vegan protein waffles are freezable and can be frozen for up to 3 months! Let them cool completely on a cooling tray. Then, place them into a lined baking tray in one layer. Place tray into freezer until waffles are frozen, about 2-3 hours.
You can now transfer them into any zip-top bag or storage container of choice before storing them in the freezer.
Reheat frozen waffles in toaster, or in an oven preheated to 180C / 350F for 10 minutes, or until thoroughly warmed and crispy.
The consistency of waffle batter should be thicker than pancake batter, but still runny and pourable at the same time. If you find that your batter is too thick, add more milk, a tablespoon at a time until desired texture is achieved.
The reverse is also true, so do add more flour if you have a thin batter!
As mentioned above, these protein waffles tends to stick more easily then regular ones, hence it is recommended to spray or grease the waffle iron with non-stick spray or oil before using.
Other than that, your waffle iron might not be hot enough when you add the batter in. This might cause your waffle maker to cook unevenly. The insides might still be raw when you first open the plates, which causes waffles to split in half.
I personally like to wait for a few minutes after the indicator goes off to make sure that the plates are properly heated.
If the problem still persist, it might be time to change a new maker! I am using this Breville no-mess waffle maker, and highly recommend it.
These waffles contains about 247 calories each and 16g of protein.
🍽More freezer-friendly breakfasts
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📖 Recipe
Vegan Banana Protein Waffles
Equipment
Ingredients
- 1 medium banana (about 5 oz / 150g)
- 1 cup plant milk of choice ( more if needed)
- 1 ½ cup oat flour (or 1 ¼ cups spelt, wholemeal, gluten-free flour blend)
- 1 cup vanilla protein powder *
- 1 ½ teaspoons baking powder
Instructions
- Start by preheating your waffle maker according to manufacture's instructions.
- In a large bowl, mash banana until smooth. Then, add in milk and mix well.
- Add in oat flour, protein powder and baking powder next. Mix until everything is well incorporated. Depending on protein powder used, you might need to add more milk to thin the mixture. The batter should be thick but pourable.
- When the waffle maker is heated, spray both waffle iron with non-stick spray, or grease it with some neutral oil. Then, pour batter into waffle maker (I am using ½ cup per waffle) and let it cook until indicator goes off.
- Place cooked waffles on a cooling tray and grease waffle iron once again before placing in your next batch of batter. Repeat until batter is used up, serve and enjoy!
Notes
- Make sure your waffle maker is properly preheated to ensure even cooking that will help prevent waffles from splitting.
- It is highly recommended to grease your waffle irons even if they are non-stick. These protein waffles tends to stick easily.
- The amount of batter used per waffle depends on size of waffle iron used, so do read the instruction manual beforehand. Generally, you will want the batter to fill up ¾ of the bottom plate.
- If your waffle maker does not have an indicator, you can tell your waffle is ready when steam stop seeping out from the sides.
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