Get anyone to eat their veggies with these vegan protein waffles. These waffles are packed with protein with hidden sweet potato for extra vitamins and nutrients. Made with chickpea flour and oat flour, they are also gluten-free, with a classic waffle texture that’s crispy on the outside and fluffy on the inside.
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I’ve been having loads of fun sneaking veggies into all of the kids’ favorite foods. They love their vegetables; they have no problem eating raw carrots and cucumbers dipped in hummus. But getting enough veggies into your kids’ diets takes a bit of ingenuity. I’ve added veggies to some of their favorites, like these spinach banana pancakes, roasted red pepper pasta, and green pasta.
Today, I’m hiding some veggies in these fantastic vegan protein waffles. You can add just about any veggie you like to this waffle recipe. I opted for carrots and sweet potatoes because they are naturally sweet. But spinach, avocado, and zucchini would be other great options.
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Why You’ll Love These Vegan Protein Waffles
Limited Ingredients: You’ll only need simple ingredients to make these waffles.
Classic Flavor: These waffles have a slightly sweet flavor.
Classic Texture: They are crispy on the outside and fluffy on the inside.
Healthy: Made entirely with natural, whole-food ingredients, they are gluten-free and have two hidden veggies!
Versatile: Serve these waffles with any of your favorite toppings. I like to keep it simple with fresh berries and a drizzle of maple syrup.
Ingredients and Notes
Chickpea and Oat Flour: Adds protein and fiber and binds the waffle batter together. If you don’t have oat flour, you can take rolled oats and blend them in a food processor or blender until a fine flour forms.
Cornstarch: Helps to create a crispy texture.
Soy Milk: Unsweetened soy milk provides more protein than other plant milk, but you can use any plant milk of your choice.
Sweet Potato: Adds tons of vitamins and minerals without overpowering the flavor of the waffles.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
Flour: A combination of oat flour and chickpea flour provides an excellent balance of protein. But if you don’t have one of those flours, you can substitute it with white whole wheat flour, all-purpose flour, or a gluten-free 1:1 flour. However, almond flour will not work in these waffles.
Soy Milk: Any plant-based milk will work. Just make sure it’s unsweetened. Soy milk provides added protein to the recipe while other plant milk, like almond milk will not have the same protein content.
Sweeter Waffles: Add two tablespoons of coconut sugar if you prefer waffles with a sweeter note.
How to Make Vegan Protein Waffles
- Whisk together the dry ingredients in a large mixing bowl.
- Fold together the wet ingredients.
- Add the wet ingredients to the bowl with the dry ingredients, and fold them together until just combined.
- Pour the batter onto a preheated waffle iron ⅔ of the way full.
- Cook until the steam from the waffle maker subsides and the waffles are golden and crispy.
- Serve with a drizzle of maple syrup and top with fresh berries.
FAQ
That will depend on your waffle maker. Different brands and styles will have varying times. Usually it takes about 3-6 minutes. You will know they are done when the steam stops and the waffles are golden brown.
These waffles have 13 grams of protein per serving.
They sure are! They have a crispy finish, and the hidden veggies add a naturally sweet and fluffy center.
Expert Tips
- Don’t over-blend the ingredients. Once you notice the ingredients are combined, the batter is ready.
- Serve your waffles immediately or place them in a 200-degree oven to keep them warm while you prepare more.
- Don’t stack your waffles, or they’ll become soggy.
Serving Suggestions
Top your waffles with maple syrup and fresh berries for a sweet breakfast. You can make a savory breakfast by pairing the waffles with avocado slices, cherry tomatoes, and a plant-based yogurt or a dollop of sour cream.
For an extra dose of protein, top with a drizzle of peanut butter or top with chopped nuts.
Storage
Refrigerator: Store these vegan protein waffles for up to 4 days in an airtight container.
Freezer: Freeze the waffles for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.
Reheat: Defrost the waffles if frozen. Then, bake them at 350 in a toaster oven until heated through.
More High Protein Vegan Breakfast Recipes!
Recipe
Vegan Protein Waffles
Equipment
- Waffle Maker
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Ingredients
- 1 tablespoon ground flax
- 2 tablespoon water
- 1 cups oat flour
- 1 cups chickpea flour
- ¼ cup cornstarch
- 2 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 ½ cup mashed sweet potato
- 2 medium carrots peeled and shredded optional
- 1 cup unsweetened soy milk
- ¼ cup pure maple syrup
- 2 teaspoon vanilla extract
- 1 tablespoon avocado oil for brushing the waffles iron
For Serving
- pure maple syrup
- fresh berries
Instructions
- Preheat your waffle iron.
- In a small bowl. Whisk together the ground flax with the water. Allow it to sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the oat flour, chickpea flour, cornstarch, baking powder, cinnamon, and salt.
- In a medium bowl, fold together the mashed sweet potato, shredded carrots (optional), soy milk, maple syrup, and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients, and fold it together until just combined.
- Brush the waffle iron with avocado oil, or spray with cooking spray.
- Add the batter to the waffle iron until it is ⅔ of the way full.
- Cook until the steam subsides and is golden and crispy.
- Serve sweet topped with maple syrup and fresh berries.
Video
Notes
- Fold the wet and dry waffle batter ingredients together. Don’t stir them. This ensures your waffles are soft and fluffy inside rather than dense.
- Serve your waffles immediately or place them in a 200-degree oven to keep them warm while you prepare more.
- Don’t stack your waffles, or they’ll become soggy.
- Store these vegan protein waffles for up to 4 days in an airtight container.
- Freeze the waffles for up to 2 months
- To reheat, defrost the waffles if frozen. Then, bake at 350°F in a toaster oven until heated through.
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