Easy Gluten-Free Protein Waffles

4.50 from 4 votes

These golden brown gluten-free protein waffles make for a delicious and nutritious start to your day. Each waffle contains 10 grams of protein. This is the perfect protein-packed gluten-free breakfast for anyone with celiac disease, gluten intolerance, or non-celiac gluten sensitivity.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Keyword: protein waffles, waffles

Servings: waffles

Calories: 267kcal

Author: Jenny Levine Finke

Equipment

1 waffle maker see notes
1 Mixing bowl

Ingredients

2 cups gluten-free flour I tested Bob's Red Mill 1-to-1 Gluten-Free Flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup gluten-free vanilla protein powder
2 Tablespoons flax seed meal
1 Tablespoon chia seeds
3 Tablespoons white sugar or 2 Tablespoons of honey or agave nectar
2 large eggs
4 egg whites
1 1/2 cups milk dairy-free is fine - see notes for other options
1/2 cup vegetable oil I used avocado oil, but you could also use sunflower oil, canola oil, etc.

Instructions

Preheat your waffle maker according to the manufacturer's directions. See notes for waffle maker recommendations.
Whisk together the gluten-free flour, baking powder, 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.
Lightly brush or spray your waffle iron plates with a small amount of oil or cooking spray. Fill and bake your waffles according to your waffle iron’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.
Add the waffles to a plate, top with your favorite maple syrup and/or waffle toppings, and enjoy.

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.

You could also use sparkling water in lieu of milk. A reader told me that the sparkling water made the waffle extra fluffy!

Add-Ins: There are so many ways you can flavor, sweetness, and/or more protein to 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 for another amazing protein boost and infusion of moisture.

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.

Nutrition