Fish Free Gluten Free Protein Waffles
Total time35 min
Prep time10 min
Cook time20 min
4.6(24)
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Learn more →Ingredients
4 servings
- 1 cup gluten free oats, finely ground into flour (or 1 cup gluten free oat flour)
- ½ cup vanilla or unflavored protein powder (whey or plant-based)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp neutral oil (such as avocado or canola oil), plus more for the iron
- 1 tsp vanilla extract
- 1 tbsp maple syrup
For serving
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Preheat your waffle iron to medium-high heat according to the manufacturer's instructions. Brush or wipe the plates lightly with neutral oil.
- 2
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.
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