Healthy Vegan Protein Waffles (No Banana)
These healthy vegan protein waffles have no banana, eggs, dairy, or oil. They are super soft and fluffy, full of flavor, and packed with plant-based protein to fuel your day! Add your favorite toppings and enjoy. They're delicious and easy to make!
Equipment
- 1 Large Mixing Bowl
- 1 Waffle Iron
Ingredients
- ¾ cup oat flour gluten-free if desired
- ⅓ cup vegan vanilla protein powder gluten-free if desired
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 cup unsweetened almond milk or preferred plant milk
- 2 tablespoons pure maple syrup add more for sweeter waffles
- 2 tablespoons creamy almond butter or peanut butter
- 1 teaspoon pure vanilla extract
Optional Toppings
- fresh fruit
- pure maple syrup
- dairy-free whipped cream
Instructions
- In a large mixing bowl, whisk together the oat flour, protein powder, cinnamon, and baking powder until evenly combined.¾ cup oat flour, ⅓ cup vegan vanilla protein powder, 1 teaspoon ground cinnamon, ½ teaspoon baking powder
- Add the almond milk, maple syrup, almond butter, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well incorporated. The batter will be thin and runny, but it will slowly thicken after a few minutes.1 cup unsweetened almond milk, 2 tablespoons pure maple syrup, 2 tablespoons creamy almond butter, 1 teaspoon pure vanilla extract
- Heat a waffle iron and thoroughly spray it with non-stick cooking spray. Be sure to spray the top and bottom of the iron to prevent sticking.
- Once heated, use a large spoon or ⅓ cup measuring scoop to pour the batter onto the waffle iron. If necessary, use the back of a spoon to smooth the batter to the edges of the iron, creating nicely shaped waffles.
- Cook the waffles for 3-6 minutes, or until golden brown and slightly crispy. Carefully remove the waffles from the iron with a knife or fork and place them on a separate plate for serving. Repeat this process until all the waffle batter has been used.
- Serve the waffles immediately with fresh fruit, maple syrup, dairy-free whipped cream, or other toppings as desired. Enjoy!fresh fruit, pure maple syrup, dairy-free whipped cream
Notes
Storage: Store leftover protein waffles in an airtight container in the fridge for 2-3 days. To freeze the waffles, place them in an airtight container in the freezer to keep for 2-3 months. Reheat the waffles to enjoy them warm upon reserving.
Making Oat Flour: You can easily make oat flour at home by grinding rolled oats or quick oats in a blender or food processor until a fine flour forms.
Protein Powder: Make sure you like the taste of the vegan protein powder you use since it is the main flavoring in these protein waffles. I recommend vanilla flavored protein powder, such as KOS Vanilla Protein Powder or Orgain Vanilla Protein Powder.
Plant Milk: Any unsweetened plant milk works in this recipe, including almond milk, oat milk, cashew milk, coconut milk, or soy milk. For sweeter waffles, use sweetened plant milk.
Almond Butter: Make sure to use creamy, natural almond butter. You can also use peanut butter instead. For a nut-free version, omit the almond butter completely or replace it with dairy-free greek yogurt.
Doubling the Recipe: If you're cooking for a family or want more than 4 Belgian waffles, double the recipe to make 8 Belgian waffles.
Please see the blog post for additional tips and notes for making the waffles.