These healthy vegan protein waffles are soft and fluffy, yet slightly crispy on the outside. This recipe is so easy and only takes a few minutes to make. Each waffle is packed with 20 grams of protein. Plus they’re completely dairy-free, eggless, and made without any banana!
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 Perfect Texture: these waffles are soft, fluffy, with a slightly crisp exterior. They hold together beautifully too!
- Protein Packed Breakfast: each waffle has 20 grams of plant-based protein, so they’ll keep you full all morning!
- Gluten-Free Option: you can easily sub in an all-purpose gluten-free flour blend to make these waffles vegan AND gluten-free.
- Simple ingredients: most the ingredients in these vegan waffles are pantry friendly and readily available.
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!
- All-Purpose Flour, or gluten-free flour blend
- Plant-Based Protein Powder, preferably unsweetened and unflavored
- Baking Powder & Baking Soda
- Almond Milk, or another dairy-free milk
- Sweetener of Choice, like maple syrup, agave, or stevia
- Unsweetened Applesauce or Vegetable oil
- Pure Vanilla Extract
- Plant Milk: I opted for almond milk but you can use your favorite plant milk instead. Soy milk, oat milk, coconut milk, or even rice milk will work.
- Oil: feel free to substitute melted coconut oil, canola oil, or melted vegan butter for the applesauce/vegetable oil.
- Vinegar: 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.
- Flour: an all-purpose gluten-free flour blend can be subbed in 1 for 1 for the all-purpose flour. Make sure you use an all-purpose GF blend for the best results (preferably a brand that states it can be subbed 1 for 1 with regular gluten flour), 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.
- Pecans: I love adding chopped pecans to the batter for an additional crunch.
- Chocolate Chips or Cacao Nibs: for some rich chocolatey flavor.
- Frozen Wild Blueberries: for a classic blueberry waffle.
The best vegan 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!
My go-to protein powder at the moment is Orgain’s Unsweetened Unflavored Plant Protein made with a blend of pea protein, hemp, and brown rice protein.
I’m not the biggest fan of stevia sweeteners or artificial flavors used in a lot of protein powders, so this Orgain Protein Powder has been great since it’s just pure protein powder!
NOTE: Different protein powders have different flavors, so be sure to use one you enjoy the taste of!
- High-Quality Waffle Iron: the waffle iron you use has a big impact on how crispy the waffle turns out
- Large Mixing Bowl
Step by Step Instructions
*Video Tutorial is Above the Recipe Card Down Below*
To make these healthy vegan protein waffles, follow the simple instructions below, or skip to the recipe card at the end of the post.
STEP 1: 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.
STEP 2: 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.
STEP 3: Stir until just combined and the mixture is no longer lumpy.
STEP 4: Preheat your waffle iron. Grease your waffle iron with cooking spray. 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, or per your waffle iron’s instructions. Repeat for the rest of the batter.
Serving the Waffles
These waffles are best when served immediately, hot off the waffle iron.
They can also be kept warm in the oven. I like to place the waffles on a wire cooling rack and place them in the oven set on warm while I make the rest of the batch.
These high-protein waffles are slightly sweet on their own with no toppings and have an aromatic vanilla flavor with hints of cinnamon. You can top them off with a pour of maple syrup, or eat them with coconut whipped cream, fresh berries, or other fresh fruit.
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
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.
They’re super easy to freeze- you can wrap them tightly with plastic wrap and store them in a freezer bag. Keep them in the freezer for 2-3 months.
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.
If you only have a normal waffle iron or a mini waffle iron, no problem!
You can still use this recipe, but the batter will yield more waffles. You’ll want to pour less batter into the iron, so it doesn’t overflow. Try pouring 1/4 cup – 1/2 cup instead of 3/4 of a cup.
- 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.
- 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.
- Don’t skip the vinegar: the acid in the apple cider vinegar reacts with baking soda, creating a lighter & fluffier waffle.
I don’t recommend using almond flour or oat flour in this recipe. For the best results and to make the waffles gluten-free, use an all-purpose gluten-free flour blend.
Absolutely! You can double this recipe to make even more waffles.
Different protein powders have different flavors, so be sure to use one you enjoy the taste of! My go-to protein powder at the moment is Orgain’s Unsweetened Unflavored Plant Protein made with a blend of pea protein, hemp, and brown rice protein. I love that it doesn’t have any flavorings or sweeteners, making it incredibly versatile.
Looking for more Vegan Breakfast recipes?
Did you make These healthy high-protein vegan waffles?
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- 1 ¾ cups (210g) all-purpose flour, or use an all-purpose gluten free flour blend
- 1 cup (108g) Unsweetened Plant Based Protein Powder, like Orgain’s Unsweetened Unflavored Plant Protein
- 1 tbsp (12g) baking powder
- ½ tsp (4g) baking soda
- ¼ tsp salt
- 2 tbsp (15g) ground flaxseed, packed
- 2 cups unsweetened almond milk, or another dairy free milk
- ½ cup (120g) unsweetened applesauce, or sub. vegetable oil
- 3 tbsp sweetener of choice, like maple syrup, agave nectar, erythritol, or stevia
- 1 tsp apple cider vinegar
- 1 tbsp (7g) pure vanilla extract
Optional but Recommended:
- ¼ cup chopped pecans
- 2 tsp ground cinnamon
- 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.
- 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. If the mixture looks super thick, add 2-3 more tablespoons of dairy free milk.
- Preheat your waffle iron.
- Grease your waffle iron with cooking spray. Add 3/4 cup of batter to your waffle iron. Cook for 5 minutes until golden brown on each side, or per your waffle iron's instructions. Repeat for the rest of the batter.
- Serve immediately. Top with maple syrup and berries.
- To reheat or make crispier, place the waffle in the toaster and toast for 2-3 minutes.
- Make sure to grease your waffle iron for each waffle, before filling it with batter. Because Belgian waffles have deeper pockets, they're more prone to getting stuck in the iron.
- If you only have a normal waffle iron, no problem! You can still use this recipe, but the batter will yield more waffles. You'll want to pour less batter into the iron, so it doesn't overflow. Try pouring 1/4 cup - 1/2 cup instead of 3/4 of a cup.
- Oil can be substituted for the applesauce in these waffles. The oil helps the waffles have an extra nice crispy exterior yet soft interior.
- 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.
Nutrition Information:Yield: 5 Serving Size: 1 Belgian Waffle
Amount Per Serving: Calories: 330Total Fat: 10gTrans Fat: 0gCarbohydrates: 47gProtein: 20g
Nutritional info is an estimate and can vary based on the specific ingredients used.
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