These vegan protein waffles are moist, perfectly sweetened, and have a wholesome earthiness thanks to the oats and flaxseed. Ready in under 20 minutes, top them with fresh fruit, maple syrup, or nut butter for a delicious and nourishing breakfast.
Similar to my other high-protein recipes like High Protein Tofu Scramble, High-Protein Low-Carb Lupini Bean Hummus, and High-Protein Vegan Caesar Dressing Recipe that fuel you throughout the day, these vegan protein waffles are specially made to kickstart your morning with a boost of energy.
They’re earthy in the best way, like they could have been whipped up in a cozy cabin with ingredients plucked right from nature. Every bite feels wholesome, grounding, and satisfying.
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Why I Love This Recipe
- Great for busy mornings, post-workout meals, or a hearty weekend brunch.
- Uses one bowl.
- A healthy twist on a classic that doesn’t compromise on flavor.
- Plant-based protein keeps you energized and full, whether it’s starting your day with these vegan protein waffles or prepping ahead with High-Protein Vegan Banana Cream Pie Overnight Oats.
- They are gluten-free, egg-free, and dairy-free.
Ingredients
Oat Flour: If you don't want to buy a bag of oat flour, consider blending some rolled oats until they are fine in texture. If you prefer, you can also substitute with all-purpose flour but they won't be gluten-free.
Protein Powder: I use vanilla SunWarrior protein powder. It is sweetened, so I only use 1 tablespoon of sugar, and sometimes I leave out the sweetener. If your protein powder is unsweetened, consider using a little more sweetener or let the maple syrup do all the sweetening for you.
See the recipe card for a list of all the ingredients and quantities.
Variations
- Mix 1 teaspoon of cinnamon or nutmeg into the batter.
- Stir in ¼ cup of vegan chocolate chips for a treat.
- Use the batter to make mini waffles for a fun and snackable version.
How To Make Vegan Protein Waffles
Here's the process for these oat waffles in pictures. See the recipe card for full instructions.
Step 1: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit for 10 minutes to make a flaxseed egg.
Step 2: Whisk together oat flour, protein powder, baking powder, sugar, and salt in a large bowl.
Step 3: Add milk, butter, vanilla, and the flax egg. Mix until combined well.
Step 4: Preheat the waffle iron, lightly grease it (don't skip this, or it may stick), pour the batter, and cook until golden and crispy.
Top Tips
- These waffles don’t get as crispy as my other waffles, but to achieve some crispiness, cook them a little longer than the indicator light suggests and let them cool on a wire rack to prevent sogginess. Preheat your waffle iron fully on medium-high and lightly grease it with oil before adding the batter.
- If the batter thickens too much after being stored in the fridge, simply add a splash of plant-based milk (1–2 tablespoons at a time) and stir until the batter reaches your desired consistency. This will loosen it up and make it pourable again without compromising the flavor or texture.
Serving Suggestions
- What would waffles or simple vegan pancakes be without a drizzle of maple syrup?! Top with fresh berries, sliced bananas, or a dollop of coconut whipped cream.
- Spread almond butter, peanut butter, or cashew butter on top for extra protein and a creamy texture.
- Pair these 'earthy' waffles with my Cranberry Orange Jam for a yummy topping.
- Serve with a side of vegan sausage, or try your hand at one of these homemade Delicious Vegan Sausage Recipes.
Recipe FAQS
Yes. You can prepare the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before using, as some ingredients may settle. You may also need to add a few tablespoons of plant-based milk to thin it out just a bit.
Store cooked waffles in an airtight container in the fridge for up to 3 days. When freezing, transfer them to a freezer-safe bag or container and store for up to 2 months. Pop them in the toaster for a few minutes for crispy edges or heat for 30 seconds to 1 minute - though this will make them soft rather than crispy.
These waffles don't get super crispy like my other waffle recipes, but they are delicious. You can get a crispier out layer by making sure your waffle iron is fully preheated, and don’t lift the lid too early. Cooking them a little longer and cooling them on a wire rack can also help.
Got a minute? I'd love for you to comment and rate Vegan Protein Waffles. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Protein Waffles
Equipment
Ingredients
- 1 tablespoon ground flaxseed
- 2 ½ tablespoons water
- 1 cup oat flour
- 2 scoops vegan protein powder vanilla or unflavored
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup unsweetened almond milk oat or soy milk
- 1 tablespoon organic sugar or maple syrup or sweetener of choice
- 1 tablespoon vegan butter or melted coconut oil or other neutral oil
- 1 teaspoon vanilla extract
Instructions
- Make a Flax 'Egg': Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons water and let sit for 5 - 10 minutes until thickened.
- Combine Dry Ingredients: In a large bowl, whisk together the oat flour, protein powder, baking powder, sugar, and salt. Mix together well.
- Add liquid Ingredients: Add milk, melted vegan butter, vanilla extract, and the flax egg. Mix well.
- Cook the Waffles: Preheat your waffle iron and lightly grease it with oil or cooking spray. Don't skip this step or it may stick. Pour the batter onto the waffle iron (the amount depends on your waffle maker) and cook according to the manufacturer’s instructions until golden.
- Serve: Top your waffles with fresh fruit, nut butter, maple syrup, or a dollop of vegan yogurt for extra indulgence.
Reg says
I made these vegan protein waffles this morning, and they were fantastic! The flavor was subtly sweet and nutty. They are softer than traditional waffles, but letting them cook a little longer made them crispy on the outside. I love them for a quick and filling breakfast.