There’s something about waffles that just screams comfort. But what if we could take that same indulgent breakfast and make it a powerhouse of nutrition too? These high protein vegan waffles made with pea protein and oats are everything you want in a dairy free high protein breakfast—crispy on the outside, fluffy on the inside, packed with plant-based protein, and naturally gluten-free. Whether you're meal-prepping vegan protein breakfast options for the week or whipping up a fun sleepover food treat that’s healthy and delicious, this recipe has you covered. Plus, they’re freezer-friendly and easy to reheat, making them a solid addition to your plant based breakfast recipes rotation.
Crispy & Fluffy High Protein Vegan Waffles with Pea Protein and Oats
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Blender or food processor Essential for grinding the oats into flour and blending all ingredients into a smooth batter. A high-speed blender works best, but a regular blender will do the trick with a little extra blending time.
Waffle maker A Belgian waffle maker works beautifully for this recipe if you want thicker, classic vegan Belgian waffles, but a regular waffle iron will also deliver excellent results.
Mixing bowls & whisk For combining the wet and dry ingredients if you're not blending them together.
Non-stick spray or brush To prevent the batter from sticking to your waffle maker.
Dry Ingredients
- 1 ½ cups rolled oats gluten-free certified if needed
- 1 scoop 30g unflavored or vanilla pea protein powder (choose a clean label one with no added sugar)
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseed
- ½ teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 1 cup unsweetened almond milk or oat milk for extra creaminess
- 2 tablespoons maple syrup optional, adjust to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or neutral oil
Optional Add-ins
- A handful of blueberries or chopped banana
- 1 tablespoon chia seeds for extra fiber
- Vegan chocolate chips for a sweeter variation
Make the oat flour
Add the rolled oats to your blender or food processor and pulse until they resemble a fine flour. This forms the base of your gluten free protein waffle recipe.
Blend the batter
To the oat flour in your blender, add all the dry ingredients including the pea protein powder, flaxseed, baking powder, cinnamon, and salt. Pulse a few times to combine. Then pour in the almond milk, apple cider vinegar, vanilla, maple syrup (if using), and melted coconut oil. Blend until smooth.
Let the batter rest
Let the blended batter sit for 5 minutes. This allows the flaxseed and oats to absorb liquid and thicken the batter, creating that perfect waffle texture.
Preheat your waffle maker
While the batter rests, preheat your waffle iron. Lightly grease it with oil or non-stick spray to ensure easy release.
Cook the waffles
Pour enough batter into the waffle maker to fill it (without overflowing) and close the lid. Cook according to your waffle maker’s instructions—typically 4–6 minutes—until the waffles are golden and crisp on the outside.
Cool slightly before serving
Once done, transfer to a cooling rack or plate and let them cool for a minute or two before digging in. This helps maintain that crispy exterior.
Repeat with remaining batter
Continue making waffles until the batter is used up. You should get about 4 full-sized waffles.
Pairings
These vegan protein waffles are super versatile and can go sweet or savory depending on your mood. Here are some of our favorite pairings:
- Sweet and Fruity: Top with a dollop of coconut yogurt, a drizzle of almond butter, and fresh berries or banana slices. A light dusting of cinnamon or a spoonful of chia jam takes it to the next level.
- Savory Brunch Style: Skip the maple syrup and top with sautéed mushrooms, avocado slices, and a sprinkle of hemp seeds for a savory twist. It’s reminiscent of homemade Chinese food when paired with a soy-sesame glaze.
- For Meal Prep: Freeze in an airtight container and pop in the toaster for a quick and easy high protein breakfast vegan option before work or the gym.
- With a Smoothie: A green smoothie or a glass of fortified plant milk pairs wonderfully, rounding out your vegan protein breakfast with extra vitamins and minerals.
FAQs
1. Can I use a different type of protein powder besides pea protein?
Absolutely. You can substitute with another best vegan protein like brown rice protein or hemp protein, though pea protein offers the best texture for this recipe. Avoid gritty or chalky blends, and always check for additives.
2. Can I make these without protein powder?
Yes! You can still make protein waffles without protein powder by increasing the flaxseed to 2 tablespoons and adding 2 tablespoons of almond flour or more oats. You’ll still get a solid protein boost thanks to the oats and flaxseed.
3. What kind of oats should I use?
Use rolled oats for this recipe, not steel-cut or instant oats. Rolled oats are the perfect middle ground—they blend easily and have a mild flavor that works well for healthy waffles.
4. Are these waffles gluten-free?
Yes, as long as your oats and protein powder are certified gluten-free, this is a fully gluten free protein waffle recipe.
5. Can I double this recipe?
Absolutely. This recipe doubles well and is ideal for batch cooking. It’s perfect if you’re preparing for guests, sleepover food, or want a freezer full of homemade protein pancakes or waffles.
