Protein Waffles (That Taste Good!)

protein waffle topped with fruit and peanut butter.

Protein Waffles (That Taste Good!)

Course: Breakfast

Cuisine: American

Keyword: protein waffles

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 232kcal

Author: Megan Gilmore

Protein Waffles are an easy make-ahead breakfast that you can pop in your toaster to reheat. Each waffle packs extra protein, to help keep you feeling full.

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Equipment

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.
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 let it rest in the blender pitcher for 5 minutes. It will thicken up as the oats absorb the water, and this will result in more evenly-cooked waffles.
Lightly grease the waffle iron with cooking spray and pour ⅓ cup of the batter into the center of the waffle iron. 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 might require another 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 waffles. (This amount of batter may not entirely fill your classic waffle maker, but these should fit in a standard toaster for easy reheating later.) See notes below if 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.

This recipe was 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.

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!)

*Some protein powders will give you only 9 grams of protein per waffle, which is still better than the store-bought frozen waffles I've seen at the store.

Nutrition