PBBPlant-BasedBlueprint
Build my plan
All recipes
Crispy Protein Waffles
Quick · 5–15 min

Crispy Protein Waffles

Everything goes into the blender, including the oats, so there's no flour and no mixing bowl. The batter bakes into waffles with real crunch at the edges. Make a double batch and freeze the extras for a toaster breakfast later in the week.

Kid-friendly · how to serve it to kids
Hands-on
15 min
Hands-off
None
Total
15 min
Dishes
2
19gprotein358cal53gcarbs10gfatper serving · $1.53
Skillblender

Method

  1. 1

    Heat your waffle iron.

  2. 2

    Blend the oats, oat milk, banana, flax, baking powder, cinnamon and the protein powder until smooth, about 30 seconds.

  3. 3

    Let the batter rest while the iron heats. The oats soak up liquid and the waffles come out fluffier.

  4. 4

    Brush the iron with oil, pour in half the batter and close. Cook until the steam slows and the waffle releases easily.

  5. 5

    Repeat with the rest.

  6. 6

    Top with blueberries and maple.

Storage

Freeze cooled waffles in a bag for up to 2 months. Reheat in the toaster straight from frozen.

Good to know
  • You'll need a waffle iron. No iron? Cook the same batter as pancakes on a nonstick pan.

For little ones

Feeding kids plant-based

Waffle squares with fruit and a little syrup. Freeze extras for the toaster.

Their portion: about half your servingabout 200 cal · 10 g protein of their 19 g a day

Nutrition

per serving
Calories
358
Protein
19g
Carbs
53g
Fat
10g
Fiber
8g
Sodium
340mg
Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in
    Keep going

    More like this