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In a large mixing bowl, add flour, protein powder, sugar, baking powder, and salt. Whisk until evenly combined.
Add in soy milk, apple cider vinegar, and avocado oil.
Whisk until the batter is smooth and lightly thick.
Warm a Belgian waffle iron and grease the iron plate with a pastry brush dipped in avocado oil or cooking oil spray.
When warm, fill each waffle iron with about ⅓ cup of batter - the quantity depends on the size of your iron.
Close the lid of the waffle maker and cook for 3-4 minutes.
The waffles are ready to remove from the iron when they have a lovely golden-brown color and are crispy on the edges.
Serve with fruits, dust of powdered sugar, or maple syrup.
Store in the fridge in an airtight container for up to 4 days. Rewarm in toaster oven or warm waffle iron.