Vegan Protein Waffles (Gluten-Free)

Fluffy, crispy, SO delicious vegan protein waffles made with gluten-free oats and just 6 other simple ingredients – perfect for meal prep!

New year, new delicious easy/versatile/crispy/fluffy/golden/syrup-soaking/make-every-week-because-they-are-PERFECT breakfast! Personally I’ve always been jealous of the high protein waffle options in the frozen aisle – all the gluten-free ones contain whey protein or eggs, all the vegan ones are made with wheat flour, and all the vegan + gluten-free ones have very little protein. Or at least that’s what I’ve observed, so I stopped waiting for someone to invent it and I made my own. And it was easier and yummier than I ever expected, and definitely beats boxed.

How To Make Gluten-Free Vegan Protein Waffles

The batter is easy to prep in just one bowl with simple ingredients I bet you already have on hand in your pantry. You will need:

• Oats. Rolled or quick or even steel cut, we’re blending them into oat flour so it really doesn’t matter. If you already have oat flour, you can use that as well but use the weight measurement listed to ensure the right amount.
• Protein powder. I linked my favorite in the recipe card, but personally I prefer to use an unflavored protein powder instead of vanilla or a sweetened variety.
• Milk. Your favorite kind, personally I used coconut milk.
• Coconut oil. Just a little bit, this will make them crispy and beautifully golden.
• Maple syrup. If you opt for a sweetened protein powder, you may want to skip this.
• Baking powder and salt. Essentials.
• Cinnamon and vanilla extract. Optional for extra flavor.
• Mix ins. I didn’t add any this time to keep this recipe a basic “template”, but you could definitely add chocolate chips or blueberries to the batter. Or keep them plain and just have fun with toppings!

Tips For Perfectly Crispy Waffles

I am quite certain you’ve made waffles before, and the odds are if you’re reading this far into a waffle post you’re probably a waffle fan/pro already. But just in case, I’m going to share a few of my favorite tips to ensure that crispy golden exterior and perfectly fluffy inside!

1. Low and slow. This is KEY. Turn that waffle iron to low heat and be patient, that is the number one way to ensure the insides will be fluffy and fully cooked and the outside will have all the time it needs to crisp up to waffle perfection. Don’t rush ’em.
2. Let the batter rest. Because this batter is made with oats it will thicken with time. Thicker batter = thicker waffles, and saves you cleanup by reducing the risk of batter running out the sides. So give it 10 minutes or so between mixing and waffle-making, perfect amount to time to…
3. Preheat the waffle iron. You want those plates hot, you want to hear that sizzle when you plop the batter on. The first waffle still probably won’t be your best, but this tip will help.

Upping The Protein In This Sweet Breakfast

I didn’t go super heavy on the protein powder because I didn’t want the PROTEIN taste to overpower the waffle deliciousness. But if you are looking to up the protein content even more, there are options. First, you can just add more protein powder and reduce the flour by the same amount. Play around with that ratio and find your perfect mix. Second, you could add in an egg and reduce the milk by 1/4 cup. This obvious makes the waffles no longer vegan, but if you’r just looking for a gluten-free protein waffle that is an option.

More Waffle Recipes You’ll Love

• Easy Chickpea Flour Waffles
• Grain-Free Vegan Blueberry Waffles
• Crispy Almond Flour Waffles
• Grain-Free Sweet Potato Waffles
• Crispy Peanut Butter Waffles

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