5-ingredient Vegan Protein Waffles (gluten-free)

1 cup dairy-free milk

2 tsp vanilla extract

2 tsp avocado oil ((or sub melted vegan butter or another neutral oil))

1 ¼ cup Minimalist Baker Pancake + Waffle Mix ((product no longer available – see notes for DIY option!))

¼ cup plain or vanilla protein powder

Nut butter

Fresh fruit ((such as banana))

Fruit compote

Maple syrup

To a medium mixing bowl, add the dairy-free milk, vanilla extract, and oil or melted vegan butter. Whisk well to combine.
Next add the Minimalist Baker Pancake + Waffle Mix (see notes for DIY version!) and protein powder of choice. Whisk again until there are no lumps remaining.
Preheat your waffle iron and cook the waffles according to the manufacturer’s instructions.
Serve warm with desired toppings, such as vegan butter, maple syrup, peanut butter, or fruit. We like a combination of bananas, maple syrup, and peanut butter!
Store leftovers in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Waffles reheat well under a low-medium broil or in the toaster until hot and crispy.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🧇Waffles

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m