This recipe for light and fluffy low carb Protein Waffles makes the perfect easy breakfast or snack. They are freezer friendly too for a make-ahead idea!
When I discovered these protein waffles from my teammates, I was absolutely astounded! Who knew that just 3 ingredients and could become such a light and fluffy protein packed waffle.
It is sometimes really hard to get in the protein we need every day, especially when you are on the go. These high protein waffles are a triple win!!
Combine it with a healthy muffin like these Healthy Blueberry Muffins or these Zucchini Muffins and you have a macro balanced meal or snack.
Important: I made these with Nature’s Best Isopure Unflavored Whey Protein Powder. Be sure to check your own protein powder for its carb amount since they do vary per brand.
Top with your favorite fruit and syrup. Or if you’re like me peanut butter instead of syrup. I usually add a little water to a tablespoon of peanut butter and drizzle it over top. If you are a syrup lover and want a low carb alternative to maple syrup, Walden Farms has a great line to try.
I first made these when we were going to be traveling in April to have on a flight. I dusted off my waffle iron and made a batch of these easy low carb waffles. They were perfect with half a packet of this travel-friendly peanut butter.
Plus they freeze well too. So make a few to have on hand for whenever you are in a rush. They are so delicious!
Protein powder of your choice is the main ingredient of protein waffles whether it’s a vegan/ plant-based protein, keto protein or a whey protein. I use the unflavored protein but I know that many people use vanilla, chocolate, and even snickerdoodle flavors to make them all different flavors.
Use one whole egg or 20 grams of egg whites for lower fat if you prefer.
Just a little baking powder gives them the perfect amount of fluff.
Water adjusted to desired consistency (I use 3 tablespoons)
How to Make Protein Waffles
Preheat waffle iron.
Add protein powder, egg and baking powder to a small bowl.
Add enough water to get to desired consistency.
Pour batter into waffle iron and cook for the recommended time per your manufacturer’s suggestion. (3 minutes for me)
ENJOY!!
Try these other healthy breakfast recipes too.
Protein Waffle Recipe
Ingredients
- 1 scoop protein powder of your choice
- 1 egg or 20 g of egg whites
- 1 tsp baking powder
- Water to desired consistency I use 3 tablespoons
Instructions
- Preheat waffle iron
- Add protein powder, egg and baking powder to a small bowl.
- Add enough water to get to desired consistency.
- Pour batter into waffle iron and cook for recommended time per your manufacturer's suggestion. (3 minutes for me)
- ENJOY!!
Vanessa Sands says
My first attempt was a huge mess — the stuff bubbled out of my wafflemaker and stuck to the plates. But…in making a 6-waffle recipe, I added an egg, some olive oil and some maple extract, and they are *delicious*.
Nemah Choubaquak says
Delicious. Used orange ginger flavored powder.
Laura says
Outstanding recipe. Fluffy and just sweet enough. Wow it was a hit. We will totally make this again.
Callie says
Very good! Easy, healthy and delicious! I used Pea Protein.
Nitin says
I would like to thank you for sharing this simple and quick recipe.
Grace says
A scoop is not a unit of measurement my powder doesn’t come with one and powders for different uses could come with different size scoops. Most scoops are marked with a # that does correlate to a standard size. That would be helpful. Or a standard equivalent. I’m going to guess and hope they turn out. Would also love to see a family sized recipe.
DIane Talley says
Found these to be extremely dry
Peggy D says
I just want to say thank you for this recipe.. So yummy and prefect. I add oatmeal for carbs, top it with strawberries, low fat whip cream and waldens maple syrup.. delicious ❤
Vickie says
Great for my Keto diet. I use Quest protein multi purpose protein powder (unflavored). This powder is 24 grams of protein and only 1 gram of carbs. I follow the recipe but I add some vanilla extract and some sugar substitute such as swerve or stevia (usually not more than a teaspoon). I keep adding water until I get the consistency I desire. Sometimes I add frozen or fresh blueberries to the batter. I cook the waffles for longer than my waffle maker tell me because I like my waffles a little crunchy. The waffles come out fluffy and with real butter and Walden Farms blueberry syrup they are delish! My husband, who revels against anything healthy even likes them!,,
Nikki says
My family is in love with these waffles and they keep asking me to make it atleast 2 3 times a week. And I must say Sherri your so beautiful.Thank you so much Sherri
Nicole says
Unfortunately, since I really wanted these to work, they were close to inedible. I used the unflavored isopure, followed the recipe to a T, egg whites and all and I got something I can only imagine as a cross between cardboard and some sort of really fine grained foam.
It made two square waffles, they didn’t stick, but the only way I was able to even choke down one of them was by scraping all the mashed strawberries and homemade whipped cream I had made onto one waffle. Even then, the dryness and bizarre texture was very apparent.
Natalie says
I made this but it was super dry! Like I needed a sip of water to get each bite down lol, any suggestions!
J says
Mine came out perfect, but as people have said, it is a very expansive batter. The recipe above will make 4 thin waffles, or 2.5 standard fluffy ones. If they are coming out crunchy or dry, cook for less time! 2 minutes was enough for mine to come out fully cooked and fluffy like a regular waffle.
I used about 2 tsp water with Arnold’s Iron Whey Chocolate protein powder and the resulting waffles have approx. 180 calories, 28 grams protein, 6 carbs. & 0.5 fiber. There are 6 in the freezer, so we’ll see how well that works out tomorrow! 🙂
J says
I’ve been making these ahead of time & freezing them for convenient snacking! For someone on a low carb diet, who loves plain waffles and dearly misses bread, these are *fantastic*. Just pop them in the toaster, straight from the freezer, and they’re just as good as when originally cooked. Love em! <3
Alma says
I just made these and they looked perfect and they tasted ok but they were just so dry. Do you recommend anything to add to make it better? Maybe I’ll try almond milk next time instead of water.
Natalie says
I had this same issue 🙁 I had to take a drink with every bite lol
Grace Behnke says
Nutrition facts say 6 g. Why are they called 1 g.
Sherri says
Sorry that looks so confusing. I had made a note in the nutritional information that the software that calculates that information pulls a generic protein powder. You would just need to check the label of the protein powder you use for how many carbs are in yours. They do vary per brand.
Laura says
Just made these and it worked perfectly! So easy. A little bit bubbled out of my waffle iron, but not much. I did spray my waffle iron and one side stuck a tiny bit but really nothing more than what happens with my regular waffles. I’m so happy to have found this recipe and thanks for sharing. Yum! Yum!
Sherri says
I”m so glad you liked them! 🙂 Thanks for letting us know!
Danya says
Love this!! I have this every morning post workout and it’s the best I use plant based peanut butter choc protein powder and it’s delicious!! Thanks for the great recipe!
Meena Anada says
I’ve never used protein powder. What brand would you recommend? Please advise. Thank you.
Sherri says
I use Nature’s Best Isopure Unflavored but many of my friends use PE Science and love all their flavors!