These waffles, reminiscent of your favorite coffee cake, make an ideal breakfast: they’re easy to make, packed with protein (and fiber), and transportable. If you’re really in a rush, make extras, store in Ziploc bags in the freezer, and pop them in the toaster when you’re ready to eat. You can drizzle them with maple syrup or other toppings, but they’re sweet and flavorful enough to eat as-is. This recipe includes vegan options, or add a beaten egg instead of the milk for extra protein. You can also make them savory: skip the sugar and cinnamon, and add dried herbs, garlic powder, and grated cheese.
For more about this recipe: Beyond the Blender
- Serves 2 to 4 (makes 8 to 10 mini waffles or 2 large waffles)Servings
1 cup gluten-free flour
1/2 cup whey or rice protein powder, plain or vanilla
1/4 cup ground flax
3 to 4 Tbs. unrefined cane sugar or coconut sugar
3 tsp. cinnamon powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk or almond milk
2 tsp. vanilla extract
Toppings: powdered sugar, cocoa powder, almond butter, maple syrup, or honey (optional)
Spray or brush waffle iron with coconut oil or natural cooking spray and preheat. Preheat oven to 350 degrees (optional—for warming waffles between batches).
In a medium bowl, whisk together gluten-free flour, protein powder, ground flax, sugar, cinnamon, baking powder, and salt. Add milk and vanilla extract, and stir to mix well. Add more milk as needed; batter should be very thick.
Pour batter into individual compartments in waffle iron, being careful not to overfill.
Close the iron and cook until waffles are golden. If making in batches, transfer first waffle or waffles to a baking sheet and keep in oven until remaining waffles are finished.
To serve, dust with powdered sugar or cocoa powder, spread with almond butter, or drizzle with honey or maple syrup, if desired. Serve immediately.