Best Vegan Protein Waffles – 20g of Protein!

Why you’ll love these vegan protein waffles

This recipe is based on my Vegan Buttermilk Belgian Waffle recipe, which I’ve modified to be protein-packed, nutritious, and a little healthier. These waffles are so good, I eat them for breakfast almost every day, as a snack, or even as a late-night dessert! 

The Ingredients

Below are the main ingredients for these vegan protein waffles. The key to good protein waffles is high-quality ingredients that you enjoy the taste of. Use a good plant-based protein powder and a high-quality vanilla extract for the best flavor.

This recipe uses applesauce (not banana!) to replace the oil, but you can definitely use vegetable oil instead if you’d like. It will result in a crispier exterior and a nice fluffy interior. Yum!

If you want an even easier recipe, you can follow my Muffin Mix Waffle recipe and use Kodiak’s Protein Blueberry Muffin Mix which is vegan friendly.

All Purpose Flour

This is the base of the vegan protein waffles. You definitely don’t want to use only protein powder (trust me, I’ve tried and the result had a gummy texture).

If you’re gluten-free, swap in a 1:1 all purpose GF flour blend like King Arthur’s. Make sure you use an all-purpose GF blend, not plain oat flour or regular coconut flour. You could also try subbing whole wheat flour for the all-purpose white flour for extra protein.

Plant Based Protein Powder

The protein powder you use in this recipe will have a big impact on the overall taste of the waffles, so it’s important you pick one that you enjoy! I recommend a protein powder that is unflavored and unsweetened versus vanilla protein powder or a chocolate-flavored protein powder. BUT… if you love the taste of yours, that’s what matters, so use what you have! 

I used this one by Orgain but I also really love Ritual’s Vanilla Protein Powder too especially because they third party test for heavy metals.

Baking Powder, Soda & Vinegar

Apple Cider Vinegar reacts with the baking soda to create the best fluffy vegan waffles! Baking powder also helps create lift and an amazing texture.

Use white vinegar if you don’t have any apple cider vinegar. I don’t recommend omitting the vinegar since it helps the waffles get their fluffy texture.

Soy Milk

I recommend using unsweetened soy milk since it add even more protein but you can swap in another dairy-free milk like almond or oat milk if you prefer.

Sweetener Of ChoiCe

A little bit of sweetener enhances the flavor. You can use maple syrup, agave nectar, regular sugar or a sugar-free substitute like stevia.

Ground Flaxseed

A bit of flaxseed meal helps bind the waffles and acts as an egg substitute.

Unsweetened Applesauce or Oil

You can use either applesauce or vegetable oil. Feel free to substitute melted coconut oil, canola oil, or melted vegan butter for the applesauce/vegetable oil.

How to Make Vegan Protein Waffles

To make these vegan protein waffles, follow the simple instructions below, or skip to the recipe card at the end of the post.

In a large bowl, combine the flour, protein powder, baking powder, baking soda, cinnamon (if using), salt, and ground flaxseed. Make a well in the center of the dry ingredients.

Pour the dairy-free milk into the well, then add the applesauce (or oil), liquid sweetener (maple syrup etc.), apple cider vinegar, and vanilla extract.

Stir until just combined and the mixture is no longer lumpy.

Add 3/4 cup of batter to your waffle iron (if using a Belgian waffle maker- use less batter for a normal waffle iron). Cook for 5 minutes until golden brown on each side.

Below are a few of my favorite toppings:

• Maple Syrup
• Coconut Whipped Cream
• Strawberries, Blueberries, Raspberries
• Peanut Butter, or another nut butter
• Vegan Butter
• Chopped nuts like pecans
• Gingerbread Syrup

Storage Tips

These waffles store wonderfully in the fridge and the freezer. Store them in an airtight container in the fridge for 2-3 days. After that, they begin to dry out, so I recommend freezing them.

To reheat or make them crispier, place them in the toaster (or toaster oven) and toast for 2-3 minutes. 

Belgian Waffles vs. Normal Waffles

The difference between Belgian waffles and normal waffles is how tall they are. Belgian waffles are thicker, with deeper pockets. Belgian waffles are often fluffier with a crisp exterior. To make them, you need a Belgian waffle maker. The one I use allows you to flip the waffles which is great for even cooking.

Helpful Tips for Amazing Waffles

1. Grease your waffle iron for each waffle: Because Belgian waffles have deeper pockets, they’re more prone to getting stuck in the iron. This also helps create a crispier exterior.
2. Be sure not to over mix the batter: Over mixing can result in tough or dense waffles. If there are a few lumps in the batter, that’s totally okay.
3. Don’t skip the vinegar: The acid in the apple cider vinegar reacts with baking soda, creating a lighter & fluffier waffle.