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Easy Protein Waffles

Easy Protein Waffles

If you’ve followed my blog and Instagram for a while, you’ll know I’m a big fan of protein pancakes. That typically indulgent treat of a breakfast has long been made more “every day” by swapping just a few simple ingredients. Well I’m here to share the fantastic news that the same can be done, too, for waffles. 

While pancakes require a certain level of attention to cook, waffle mix can just be bunged in the waffle iron and left with a timer for a couple of minutes while you finish up packing your lunch, getting your gym bag ready, or just preparing your many, many toppings!

Now, I’ll be the first to admit that there has been a recent trend of making protein everything, and it’s kinda getting a little bit silly with high protein alternatives for practically any food you can possibly think of, but I do love a high protein option for breakfasts, mainly because breakfast is usually my first proper meal post-workout. 

Protein waffles in just 5 minutes? Check this recipe out... Click To Tweet


My Protein Waffles Recipe

These waffles are fluffy, light, and come out with a beautiful golden colour. Compared to pancake batter, waffles usually have a slightly more sweet flavour and sugar can be used to give a more caramelised finish (though I find the whey protein sweet enough so sacrifice the sugar), and are typically higher in fat to give that crisp outer texture, so if you usually use just egg whites in your pancakes, make sure you use the whole egg for waffles. 

Easy Protein Waffles
Serves 1
Deliciously fluffy yet crisp protein waffles - a super easy alternative to protein pancakes for that post-workout breakfast... or any time!
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
  1. 1 scoop vanilla protein powder (about 20-30g)
  2. 1/2 - 1tbsp coconut flour (depending on brand)
  3. 1/2 tsp baking powder
  4. 1 egg
  5. 75-100ml almond milk
  6. Coconut oil to line the waffle iron
  7. Toppings of choice
  1. Line your waffle iron/maker with some coconut oil and leave to warm up.
  2. Mix all dry ingredients together in a bowl.
  3. Crack in the egg and stir to combine.
  4. Slowly pour in the milk in small splashes while stirring. Stop when the mixture is lump free and easily poured.
  5. Pour the mixture in the centre of the waffle iron, letting it spread out to the edges.
  6. Close the lid and cook for 2-3 mins until crisp and golden.
  1. Play around with the ratios of coconut flour to almond milk as some coconut flour brands drink up liquid more than others. These waffles can be cooked up in batches and kept in the fridge or freezer for a mid-week breakfast, snack or dessert!
fitcetera https://fitcetera.co.uk/
I usually top my waffles with sliced fruit and flaked nuts and then drizzle with choc shot or zero calorie maple syrup, but you could also use greek yoghurt, stewed fruit, compote, ice cream, or even savoury toppings!

Let me know if you try the recipe – I’d love to know what you think! And tag me in your photos of any of my recipes using @fitcetera and #ftcrecipes so I can see your creations!

Georgina Spenceley
Georgina Spenceley

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