Low Carb Protein Waffles

These Protein Waffles are my everyday go-to breakfast! I cannot get enough! And if I had to choose between waffles and pancakes… is that even a choice? Waffles are #1 in my book – they require no flipping and then you’ve got those nooks and crannies that perfectly hold sweet drops of maple syrup. There’s just no comparison.

While these are delicious, keep in mind, they do have a bit of a different texture than our decadent Belgian Waffles made with whipped egg whites and yeast. Also, if you love these, be sure to try my Oat Flour Waffles next. They are made with rolled oats, almond milk, banana and eggs, all easily whipped up in the blender.

I made these protein waffles for breakfast using unsweetened applesauce instead of the banana or pumpkin. It was really good! Topped it with blueberries.

— Trisha

Why you’ll love this recipe

• Wonderful taste & texture. These cook up perfectly light, fluffy and melt in your mouth delicious! They have a nice crisp exterior and soft center.
• Satisfying. Because these are made with protein powder and a high protein pancake mix instead of flour, they have more fiber and protein than traditional waffle recipes and won’t leave you feeling weighed down.
• Easy. Little prep time is needed to make and cook these. Stir the waffle batter ingredients together in a medium bowl, cook and enjoy. No need to stand over the stovetop waiting to flip!
• Family-friendly. Not only do adults love these, but my picky kids couldn’t resist them either.

Ingredients you’ll needed

This protein waffle recipe could not be easier and you literally only need a handful of pantry staples. Here’s a note on each of the ingredients:

• Cooking spray. This is VERY important. Because of the ingredients that make up this recipe, you’ll find that it tends to stick to the waffle iron unless you use plenty of cooking spray. I don’t recommend using an all natural olive oil or coconut oil spray, though. To REALLY keep the waffle from sticking your cooking spray should contain soy lecithin. Most contain it and I know it’s not the best, but it works.
• Protein powder. Another important ingredient and it DOES matter what brand of protein powder you use. Many brands I’ve tried, make these waffles dry or too crispy. Tone It Up Protein Powder, a plant-based protein powder, and PEScience Protein Powder (the snickerdoodle flavor is my favorite) both work well.
• Kodiak Cakes Pancake Mix. For best results, I recommend using half protein powder and half Kodiak Cakes Power Cakes mix. The dark chocolate and almond poppy seed are my favorite flavors.
• Pumpkin puree. This helps give your waffle that fluffy and not too crispy texture. You can also use mashed banana, but I really like pumpkin. It’s lower in calories and carbs and doesn’t have too much taste. I just keep a can in my fridge and measure out what I need each morning.
• Egg whites. For convenience, I recommend pouring from a carton. You could also use egg whites from an actual egg, but it seems a little wasteful for how often I make these.
• Water. I honestly never measure this. I just add water until my batter is at the preferred consistency. It works best if the batter is thick, but pourable (not thin).

How to make this recipe

Protein waffles are super easy to make with minimal ingredients. I measure all of my ingredients in grams, on a food scale. This isn’t necessary unless you’re counting your macros or simply want your measurements to be exact. Here’s the simple method:

For full, printable instructions, reference the recipe card at the bottom of the post.

Step 1: Prep. Heat your waffle iron. Mix ingredients. In a medium bowl, stir together protein powder, Kodiak Cakes Mix, egg whites, pumpkin purée (or mashed banana). If needed for consistency, gradually add in a bit of water, 1 tablespoon at a time until the batter can be poured onto the waffle iron, but is still fairly thick.

Step 2: Cook. Once your waffle maker is heated, spray it well with the cooking spray. Then, pour batter onto the bottom. Use a spoon to spread the batter over the surface of the waffle iron, and then close it. My waffle iron automatically sounds an alarm when the waffle is finished cooking, after about 5 minutes.

Step 3: Serve. Remove and enjoy with a drizzle of maple syrup, sliced banana, berries and nut butter or any other favorite toppings.

Variations

• Egg. I always use egg whites and have not tried using a whole egg, but I’m sure it would work just fine. I have not tried using flax egg, it may work but it also may change the texture.
• Pumpkin. If you don’t want to use pumpkin puree, try mashed banana, applesauce or greek yogurt.
• Protein powder. Some protein powders I’ve tried resulted in waffles with a dry, unpleasant texture. I recommend either Tone It Up (which is dairy-free protein powder) or PEScience (which is whey protein powder). Use any flavor you like from vanilla protein powder to snickerdoodle flavor!
• Pancake mix. I have only successfully used Kodiak Cakes and Birch Benders pancake mix, but I’m sure others would work.
• Add-ins. You can mix in a pinch of salt, chocolate chips, spices like nutmeg, cloves, cinnamon or pumpkin pie spice, vanilla extract or cocoa powder for a chocolate flavor!

Serving suggestions

Since these are protein waffles have plenty of protein, they are satisfying to enjoy on their own for breakfast topped with some fruit, a little nut butter and drizzle of maple syrup, but if you want a more filling meal, here are some pairing options: 

• Quiche. Balance the sweetness with something savory like this bacon Swiss quiche or this delicious quiche Lorraine.
• Meat. For even more protein serve some breakfast sausage and/or bacon.
• Fruit. These are so good with any favorite fruit. We love banana, apple slices, berries and peaches. 
• Carbs. Since this recipe only has 4 grams of carbs, feel free to pair this with breakfast potatoes or hash browns.

Storage recommendations

• Storing leftovers. These will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To keep in the refrigerator, store them in an airtight container. To store in the freezer, wrap them individually in plastic wrap, then place all the wrapped waffles in a large freezer bag.
• Reheating. For best results, reheat in the toaster oven. They will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time.