Protein Waffles

Protein waffles help you power through your morning with 10 grams of plant protein! They’re fluffy and delicious, with some extra satisfaction.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings waffles

Calories 193

In a bowl or directly in your blender, combine the almond milk and apple cider vinegar. Let sit for 3–5 minutes to curdle.
Preheat your waffle iron according to the manufacturer’s instructions.
Add the remaining ingredients — whole wheat flour, protein powder, ground flaxseed, baking powder, cinnamon (if using), salt, maple or agave syrup, vanilla extract, and oil — to the buttermilk mixture. Blend until smooth, about 30–45 seconds. Scrape down the sides if needed.
Let it sit for 2–3 minutes to thicken slightly.
Lightly grease the waffle iron. Pour in 3–4 tablespoons of batter (depending on waffle size) and cook for 4–5 minutes, or until golden and cooked through.
Repeat with the remaining batter. Serve warm with your favorite toppings.

Refrigerator: If you have any leftover waffles, let them cool completely before storing them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 3 days.
Freezer: To freeze your waffles, let them cool completely and then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
To reheat: Warm up protein waffles in a toaster oven, 400ºF oven, air fryer, or microwave until they are warmed through. The microwave is my last choice; the waffles are soggier warmed up that way.