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Here is a fun recipe to sweeten up your morning routine, Paleo Protein Waffles! The perfect amount of sweetness but packed with protein for a breakfast everyone will enjoy.
These waffles are super easy to make and made with grain-free, gluten-free, and dairy-free ingredients! I also sneak in some collagen protein to add extra protein to the waffles plus it adds additional vanilla flavor! Overall, these waffles are a great option for the morning, especially with picky kiddos who struggle to get morning protein!
I love to make a batch of these and freeze them for easy, grab-and-go breakfasts! These make busy school mornings a breeze and my kiddos LOVE them! Find my freezer tips below.
Ingredients:
- Eggs
- Water
- Dairy-Free Milk of Choice
- Apple Cider Vinegar
- Pure Vanilla Extract
- Pure Maple Syrup
- Avocado oil
- Super-Fine Almond Flour
- Tapioca Flour
- Vvanilla Protein or Collagen Powder
- Baking Powder
- Cinnamon
Step-by-Step:
Step One: Combine Wet Ingredients
In a bowl, whisk together all of the wet ingredients and set aside to let rest at room temperature for at least 10 minutes.
Step Two: Combine Dry Ingredients
Meanwhile, In a separate bowl, combine all of the dry ingredients and stir until well combine, breaking up any clumps.
Step Three: Combine the wet and dry ingredients
Add half of the wet mixture to the dry mixture and stir until well combined. Add the remaining wet mixture and continue stirring until well combined and there are no longer any clumps. Set aside and let rest while you preheat your waffle iron, this will allow the mixture to slightly thicken. If you want to add chocolate chips to the batter, this is the time to add!
Step Four: Preheat Iron
Preheat your waffle iron to medium-low heat.
Step Five: cook the waffles
When the waffle iron is hot, spray with non-stick cooking spray. Pour batter and cook according to your waffle irons instructions.
Step 6: Serve and Enjoy
Serve waffles as desired (or freeze!) and enjoy!
Recipe FAQ:
You can use any dairy-free milk you prefer! Almond milk, coconut milk, oat milk…whatever you have on hand. You can also use dairy milk if you’d like!
There are so many out there — use whichever you prefer! You can even use unflavored if that is what you have.
Yes! You can find my freezing instructions below.
I hope you add these Paleo Protein Waffles to your morning routine!
For More Breakfast Ideas:
Sausage and Egg Mini Frittatas
Paleo Protein Waffles
Ingredients
For the Wet Ingredients:
- 2 large eggs
- 1/4 cup water
- 1 cup dairy-free milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup avocado oil
For the Dry Ingredients:
- 1½ cups superfine almond flour
- 1 cup tapioca flour
- 1/4 cup vanilla protein or collagen powder
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
Optional:
- 1/2 cup dairy-free chocolate chips
- fresh fruit, for serving
Instructions
- In a bowl, whisk together all of the wet ingredients and set aside to let rest at room temperature for at least 10 minutes.
- Meanwhile, In a separate bowl, combine all of the dry ingredients and stir until well incorporated, breaking up any clumps.
- Add half of the wet mixture to the dry mixture and stir until well combined. Add the remaining wet mixture and continue stirring until well combined and there are no longer any clumps. Set aside and let rest while you preheat your waffle iron, this will allow the mixture to slightly thicken. (here is when you can add the chocolate chips, if you'd like!)
- Preheat the waffle iron to medium-low heat.
- When the waffle iron is hot, spray with non-stick cooking spray. Pour batter and cook according to your waffle irons instructions. (I have an All-clad 4-square waffle iron and I pour about 1¼ cups of batter into the waffle iron and cook for 3 minutes).
- Serve immediately as desired.
Notes
- Place the waffles on a parchment paper–lined baking sheet.
- Put the baking sheet into the freezer until the waffles are fully frozen, for about 2 hours.
- Once the waffles are frozen, place them in a freezer-safe bag or container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe three times and these waffles are SO GOOD! Great texture: fluffy and airy, yet substantial. And the flavor is really pleasant.
happy to hear you love it.
Alex, do you have a waffle iron you like? we have a horrible antique of a thing. Its gross and must go.
we got an all clad for our wedding registry and it’s been amazing!
These are SO good! My toddler loves them. If we wanted to do pancakes, how would you change the recipe?
I have not made these as pancakes but think they usually do not have oil so maybe try omitting the avocado oil!
I have made these twice this week and they are phenomenal. My kids have devoured them, leaving none as actual meal prep. The first batch I added blueberries and the second chopped strawberries. Both turned out great. Instead of collagen, I did 3 heaping scoops of my Just Ingredients vanilla protein powder. I have a nordicware cast iron four waffle maker, and this recipe made 16 waffles for me.
Thank you so much, Tara! Glad y’all love them.
Is the serving size 1 or 2 waffles? I didn’t see that info anywhere
Help out of tapioca flour can I use cocoanut flour instead!!
Thanks😘
I have not tried this swap but think the coconut flour would be too dense!
These are crispy and light and fluffy w the perfect taste and texture! I used a whey isolate protein powder and they turned out fantastic! Definitely will be in my weekend rotation now!
Would the protein powder measurement be the same if using a plant based protein powder (no collagen)?
Yes, I would think so!
I can’t do protein powder or any supplement powder at all- could I skip or sub with more flour? These look amazing!
Yes, you can skip and add a tbsp or two more of flour if you think it needs it!
What type of flour would you recommend using if I have an almond allergy in the house? Thank you!
SOOOOOOO good! I love this recipe so much!