These fluffy Protein Waffles are made with protein powder, oat flour, almond flour and Greek yogurt, to pack a HUGE punch of protein first thing in the morning! Plus, they’re easily made gluten-free too.
I’ve been trying to up my protein intake lately.
I’ve shared a couple fun breakfast recipes with protein powder like gluten-free Chocolate Protein Donuts and Healthy Pumpkin Protein Muffins. But, I’ve also been sneaking protein powder into recipes like my classic Pancakes and other muffins.
It usually works pretty well if you replace just a little flour with protein powder.
These Protein Waffles are a great example of that. Based on my Healthy Oat Waffles, with a few twists.
This time I’ve added protein powder and almond flour, upping the protein content by quite a bit. One full waffle has roughly 27 grams of protein!!!
Plus, my kids love this recipe, so I’ve been making them over and over again. Reheat them in the toaster and they get extra crispy (which my kids go crazy for!). I swear they’re even better the next day.
Which means these are great for meal prep. Easy enough to make on the weekened, and continue to reheat the rest of the week ahead.
These Protein Waffles are thick, fluffy, and totally irresistible with whatever toppings you like best. I love to add peanut butter and banana to mine.
So what are you waiting for?! Let’s get to making an easy, protein packed breakfast that everyone will love.
Let’s talk about the waffle ingredients.
First, you’ll use plain Greek yogurt in these. Alternatively, you can use vanilla Greek yogurt (but then you should omit or reduce the added 1 teaspoon of vanilla in the batter). I highly recommend sticking to Greek yogurt over regular yogurt; it’s higher in protein and thicker so the texture of the waffles will be even better.
I use a blend of oat and almond flour to make these Protein Waffles start with healthy carbs. They’ll both keep you full and give you even more protein. Plus, the combination of the two give these waffles a great texture.
To make these waffles gluten-free, simply use an oat flour that is certified gluten-free. That’s it! That’s the way I make them, for myself.
You can use your favorite protein powder here. But, I do recommend using one that is well-reviewed and recommended for baking with. Some bake up better than others. I like to go to Amazon and read the reviews of how other people have used their protein powders.
My favorite protein powders are Orgain Simple or Orgain Organic Protein Powder. They’re both easy to order off amazon, affordable, gluten-free, and bake well.
Other than that, these Protein Waffles are made with pretty simple ingredients. They’re all staples, like:
- maple syrup or honey (or you could use 3 tbsp of sugar instead)
- baking powder
And these cook up just like any other waffle recipe too! They are a little softer than classic waffles (due to the yogurt and almond flour) so they take a bit of a gentle hand. But, it’s totally worth it.
Thick, fluffy, soft, loaded with protein, quick and easy to make, kids love them… does it get any better?!
Now who’s hungry for waffles?!
After you make these, let me know what you think. Leave a comment and star rating, below. I love to hear what ya’ll think of my recipes!
Before you go, you may want to check out my Healthy Peanut Butter Banana Muffins, Healthy Funfetti Pancakes, Healthy Vanilla Donuts and Zucchini Bread Breakfast Cookies.
- 1/4 cup butter, melted
- 2 tbsp maple syrup or honey
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1 tsp vanilla
- 1 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 1/4 cup oat flour (certified gluten-free, if necessary)
- 1 cup almond flour
- 1/4 cup protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
To begin, add your butter and maple syrup to a large mixing bowl and whisk them together. Add your Greek yogurt and vanilla and whisk again. While whisking, slowly add your milk till all of your wet ingredients are combined.
To the same bowl, add your oat flour, almond flour, protein powder, baking powder, and salt. Stir together till everything is combined and you have a thin waffle batter. Let your batter rest for 5-10 minutes, or till the oat flour has had time to soak up the wet ingredients and thicken up.
To a separate, small bowl, add your eggs and beat them till bubbly and frothy (about a minute). Add them to the bowl of your waffle batter and gently fold them in with a spatula.
Heat your waffle maker (spray it with non-stick spray prior to each waffle) and cook your waffles according to your waffle maker instructions. I use about 1/2-3/4 cup of waffle batter per each waffle.
Serve waffles immediately. If you'd like your waffles to be extra crispy, I recommend toasting them in a toaster for a minute or so.
Add your favorite toppings and devour!
*One full waffle is roughly 375 calories and 27 grams of protein.
*Stored in an airtight container in the fridge, these waffles last about a week. I recommend reheating them with a toaster.
Hello- can I omit the yogurt or use a substitute. I would like to try this recipe.
Chelsea Green says
Hi Lori. Do you need them to be dairy-free? If so, you can use a dairy-free yogurt in it’s place.
These waffles were great even at 1 foot above sea level.😁 I’ve been looking for a good gluten-free, high protein waffle recipe and am happy to have finally found one. I’ve been trying new recipes every weekend for two months with very disappointing results. Either the waffles were dense and heavy or too floppy, not crisp at all. These were soft on the inside, crisp on the outside without even putting them in the toaster. The only variation I made was the addition of a handful of chopped walnuts and 1/2 teaspoon of cinnamon. Thank you for the recipe, it is definitely our new family waffle recipe.