Vegan Protein Waffles

Crispy on the outside, fluffy on the inside, and packed with plant-based protein — these vegan protein waffles are the weekend breakfast upgrade you've been waiting for. Meal prep a batch and reheat all week!

Servings: 4

Prep time: 10 mins | Cook time: 20 mins | Total: 30 mins

INGREDIENTS

• 2 cups whole wheat flour

• 2 tablespoons vegan protein powder vanilla

• 2 cups plant milk

• 1 pieces flax egg (1 tbsp flax + 3 tbsp water)

• 2 tablespoons maple syrup

• 2 tablespoons coconut oil melted

• 2 teaspoons baking powder

• 1 teaspoons vanilla extract

• 1 teaspoons cinnamon

• 1 pinch salt

• 1 pieces fresh fruit and maple syrup to serve

INSTRUCTIONS

1. Make flax egg: Mix 1 tbsp ground flax with 3 tbsp water in a small bowl. Set aside for 5 minutes to gel.

2. Mix dry ingredients: In a large bowl, whisk together 2 cups whole wheat flour, 2 tablespoons vegan protein powder vanilla, 2 teaspoons baking powder, 1 teaspoons cinnamon, and 1 pinch salt.

3. Mix wet ingredients: In another bowl, whisk together 2 cups plant milk, the flax egg, 2 tablespoons maple syrup, 2 tablespoons coconut oil melted, and 1 teaspoons vanilla extract. Pour wet into dry and stir until just combined. Don't overmix!

4. Cook the waffles: Preheat your waffle iron and grease lightly with coconut oil. Pour in enough batter to fill (about 1 cup per waffle). Cook until golden and crispy, about 4-5 minutes.

5. Serve: Top with 1 pieces fresh fruit and maple syrup to serve and a generous drizzle of maple syrup. Leftover waffles freeze brilliantly — just pop them in the toaster to reheat!

Nutritional Info (per waffle): 

Calories: ~320 | Protein: 16g | Carbs: 44g | Fat: 9g | Fibre: 5g

💡 Tip: Don't open the waffle iron too early — wait until the steam stops coming out before checking. That's the sign they're perfectly crispy!

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook