Gluten-Free Protein Waffles

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.5 cup gluten-free protein powder (vanilla or unflavored) 0.5 cup gluten-free protein powder (vanilla or unflavored)
• 2 tsp certified gluten-free baking powder 2 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 1.25 cups unsweetened almond milk (or other milk of choice) 1.25 cups unsweetened almond milk (or other milk of choice)
• 2 tbsp melted coconut oil 2 tbsp melted coconut oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract

Instructions

1. 1

   Preheat your waffle iron to medium-high heat according to the manufacturer's instructions, and lightly grease it if necessary. If you don't have a waffle iron, preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper for baking waffles.

2. 2

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, gluten-free protein powder, certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.

3. 3

   In a separate medium bowl, whisk together the eggs until lightly beaten, then stir in the almond milk, melted coconut oil, and pure vanilla extract until well combined. The mixture should be smooth and fragrant.

4. 4

   Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together until just combined, being careful not to overmix. A few small lumps are perfectly fine. Let the batter rest for about 5 minutes; it will thicken slightly as it sits.

5. 5

   Spoon about 1/2 cup of batter onto the preheated waffle iron for each waffle, spreading it slightly to cover the surface. Close the lid and cook for about 4-6 minutes, or until the waffle is golden brown and crisp. If baking, spread batter thinly on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and firm. Repeat with the remaining batter.

6. 6

   Serve the gluten-free protein waffles immediately with your favorite toppings like fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt. For storage, allow cooled waffles to rest on a wire rack, then store them in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.