Easy Gluten-Free Protein Waffles (10 Grams of Protein!)

This post includes my recipe for super easy gluten-free protein waffles. These waffles will start your day with an infusion of protein, fiber, and good fats to keep your body and brain fueled all day long. This post contains affiliate links. Please see my disclosures.

Get ready to make – and eat – delicious soft and fluffy waffles that are mildly sweet and loaded with healthy ingredients to fuel your body and brain.

My gluten-free protein waffles contain 10 grams of protein and three grams of fiber per waffle. They’re also loaded with healthy fats.

Your kids don’t have to know that these delicious waffles are good for them. All they’ll see is a beautiful, sturdy waffle that’s golden and crispy on the outside and soft and doughy on the inside.

And, of course, these tasty protein waffles are free from gluten, a protein found in wheat, rye, and barley, making it an ideal breakfast for anyone following a strict gluten-free diet due to celiac disease, gluten intolerance, or non-celiac gluten sensitivity.

These protein waffles are also perfect for snacking, meal prep, and Sunday brunches. So gather the following ingredients – and a waffle maker – and get ready to make one delicious and nutritious breakfast!

Protein Waffle Ingredients

Gather the following list of simple ingredients to prepare for making this tasty gluten-free waffle recipe.

Gluten-Free Flour: You’ll need two cups of 1-to-1 gluten-free flour. I used my trusty Bob’s Red Mill 1-to-1 Gluten-Free Flour to make these golden brown gluten-free protein waffles.

Bob’s Red Mill contains a blend of various flours and starches, as well as xanthan gum. Some 1-to-1 flours do not contain xanthan gum, a necessary ingredient in holding gluten-free baked goods together. If your blend doesn’t include xanthan gum, add one teaspoon.

Please note that I don’t use oat flour or almond flour to make this recipe accessible to people who avoid oats due to gluten cross-reactivity and/or almond flour due to a tree nut allergy.

Baking Powder: I used four teaspoons of baking powder for this recipe. It may sound like a lot, but it helps leaven the waffles and gives them a light, fluffy, and perfect texture inside.

Some people will separate the eggs and whisk the egg whites into soft peaks, then fold the egg whites into the waffle batter to get the same kind of lightness. I prefer to use extra baking powder for the same result – it’s much easier.

Salt: You’ll need one-half teaspoon of salt.

Protein Powder: I used 1/2 cup of a vanilla-flavored vegan protein powder. You can use any protein powder you like; make sure it’s labeled “gluten-free.” I use Orgain protein powder, but you could use your favorite protein powder instead. If using an unflavored protein powder, add a teaspoon of vanilla extract to the batter to infuse it with vanilla flavor.

Flaxseed Meal: Flaxseed meal is a fantastic way to add additional fiber and omega-3 fatty acids to your protein pancake. If you don’t have any on hand, it’s okay to omit. If omitting it, reduce the milk by two tablespoons. I used two tablespoons of Bob’s Red Mill flaxseed meal.

Chia Seeds: Chia seeds add fiber and omega-3 fatty acids to your breakfast. One serving of chia seeds also contains five grams of plant-based protein! If you don’t have any on hand, it’s okay to omit it. If omitted, reduce the milk by two tablespoons. I used one tablespoon of Trader Joe’s Chia Seeds.

Sugar: You’ll need three tablespoons of white granulated sugar to slightly sweeten the waffles. You can alternatively use two tablespoons of honey or agave nectar.

Eggs: You’ll need two large eggs + four egg whites for a total of six eggs.

Milk: You’ll need 1 1/2 cups of milk. You can use dairy-free milk, such as almond, cashew, or gluten-free oat milk, to make the recipe dairy-free.

Vegetable Oil: This recipe requires one-half cup of vegetable oil. I used avocado oil, but you could also use sunflower, canola, etc.

You’ll also need extra vegetable oil, avocado oil cooking spray, or Pam non-stick cooking spray to grease the waffle grates.

How to Make Protein Waffles

Below are step-by-step instructions for making gluten-free protein waffles.

Step #1: Prep the Waffle Maker

Preheat your waffle iron according to the manufacturer’s directions. See the notes section below for waffle maker recommendations.

Step #2: Make the Waffle Batter

To make the waffle batter, whisk together the dry ingredients – including the gluten-free flour, baking soda, salt, protein powder, flax seed meal, chia seeds, and sugar – in a large bowl.

Make a small “well” in the middle of your dry ingredients, and add the eggs, egg whites, milk, and oil into
the well, then mix the eggs, milk, and oil in the well with a fork as you slowly incorporate the surrounding dry ingredients until a smooth batter forms.

Tip! Allow the batter to rest for a few minutes. This enables the gluten-free flour to better absorb the wet ingredients.

Step #3: Bake the Waffles

Lightly brush or spray your waffle iron plates with a small amount of cooking oil. Fill and bake your waffles according to your waffle maker’s directions.

My waffle iron used about 1/3 cup of batter per square and made four waffles simultaneously. Close the lid gently and let the waffles bake until they have stopped steaming and are golden brown, about 4-5 minutes each.

Step #4: Eat

Add the waffles to a plate, top with maple syrup and/or waffle toppings, and enjoy. Each waffle contains 10 grams of protein.

Notes

Storing Leftovers: Store leftover waffles in an air-tight container in your fridge, then toast to reheat. They will last in your fridge for 2-3 days.

Freezing Instructions: To enjoy the waffles for future busy mornings, consider making a batch of waffles ahead of time and freezing them in a zip-top bag or freezer-safe airtight container. These waffles make for a great meal prep breakfast, and your kids will love having homemade waffles all month long!

To meal prep the waffles, allow each waffle to cool, then place them in a gallon-size freezer bag with pieces of parchment or wax paper in between waffles to keep them from sticking together.

Alternatively, freeze the waffles in a single layer on a baking sheet, and once they are frozen, move them to a gallon-sized freezer bag.

To heat from frozen, place one frozen gluten-free protein waffle into a toaster oven or wide-mouth toaster and toast until warmed through.

Dairy-Free Instructions: All the ingredients are already dairy-free except for the milk. You can easily use dairy-free milk instead. Bob’s Red Mill 1-to-1 Gluten-Free Flour is dairy-free and kosher parve; if using another gluten-free flour blend, ensure it’s dairy-free. Cup4Cup flour, for example, contains milk.

Add-Ins: There are many ways you can flavor, sweeten, and/or add more protein to this breakfast treat.

• Add 1/2 cup of chocolate chips to the waffle batter for chocolate chip waffles. For an extra chocolatey treat, you could even use chocolate protein powder.
• For pumpkin waffles, add 1/2 cup of pumpkin puree and a pinch of cinnamon and pumpkin pie spice.
• For added protein, add 1/2 cup of Greek yogurt.

About the Waffle Maker: I recommend using a waffle maker dedicated to making gluten-free waffles ONLY. Remember, waffle irons are notorious for gluten cross-contamination and should not be shared for making foods that contain gluten and gluten-free foods.

I used the BELLA Classic 4 Square Belgian Waffle Maker for this recipe. It’s non-stick and has extra-large places for easy clean-up.

Toppings: Enjoy these high-protein waffles drizzled with maple syrup or topped with fresh fruit like melons and berries. It also tastes great with a dollop of whipped cream or coconut whip.

To add extra protein, consider spreading warmed peanut butter on top or even a scoop of cottage cheese. These additions will add even more protein to these already protein-packed waffles.

More Breakfast Recipes

Looking for more gluten-free breakfast recipes? Here are a few good ones from the Good For You Gluten Free archives:

• Gluten-Free Blueberry Banana Bread Breakfast Bowls (dairy-free + vegan)
• Gluten-Free Blueberry Pancakes Make with Dairy-Free Yogurt
• No-Fail Gluten-Free Pancake Recipe + Tips for Extra Fluffy Pancakes
• Protein-Rich Vegetable Quinoa Egg Muffins
• Incredibly Easy Brussels Sprouts and Egg Breakfast Skillet
• Healthy Oatmeal Pancake for One – Gluten Free (protein pancake)