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Protein-Packed Homemade Waffle Recipe for High Energy

Homemade protein waffles on a plate

Make ahead and freeze these protein-packed waffles for easy school lunches and snacks. Both of my kids love them.

stack of waffles

Homemade Protein Waffles

Easy, protein-rich waffles ideal for breakfasts and lunchboxes.


Course
Breakfast, lunch box

Cuisine
American
Prep Time
15
minutes
Cook Time
15
minutes
Servings
8
waffles
Author
whiteblankspace

Ingredients

  • 1/3 cup wowbutter (nut-free) peanut butter alternative
  • 1/4 cup hempseeds
  • 1 1/3 cup milk
  • 1/4 cup avocado oil
  • 1 egg
  • 1/2 tsp cider vinegar
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/3 cup cornstarch
  • 3 tbsp cacao powder
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • A pinch of salt
  • Cooking oil spray

Instructions

  1. In a high-speed blender, combine wowbutter, hempseeds, milk, avocado oil, egg, cider vinegar, and vanilla. Blend until smooth.
  2. In a medium bowl, whisk together flour, cornstarch, cacao powder, sugar, baking powder, baking soda, and a pinch of salt.
  3. Pour the blended wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
  4. Preheat a waffle iron to medium-high. Let the batter rest briefly while the iron heats. Spray the iron with cooking oil, pour in batter, and cook until the waffles are crispy outside and cooked through.

Recipe Notes

These waffles freeze well for up to 3 months. Reheat from frozen in a toaster oven or air fryer for best texture. To pack for school, allow waffles to cool completely before sealing in an airtight container.