These dairy free protein waffles are going to be your new go-to breakfast favorite. They are made from a combination of coconut flour, tapioca flour, and protein powder, leaving them fluffy but firm and absolutely perfect for your favorite toppings!
What makes these protein waffles so great?
I love having options for breakfast that aren’t completely egg-forward.
These protein waffles are loaded with high quality protein and will actually leave you feeling satisfied! 🙂
- The high protein content is awesome. I’m not normally one to feel satiated after waffles, but these are so well balanced!
- You can substitute the Swerve granular sweetener for coconut sugar if you’d like. Be sure to use 1/2 cup if so.
- They keep well in an airtight container in the refrigerator for up to 3 days.
- They are gluten free, grain free, dairy free, and paleo too.
Protein Waffles Ingredients
Dry Ingredients: coconut flour, tapioca flour unsweetened protein powder, baking soda, baking powder, salt, and Swerve granular sweetener.
Wet Ingredients: ghee or coconut oil, pure vanilla extract, canned coconut milk, and eggs.
I knew once I had mastered my favorite paleo waffles, I needed to kick things up a notch and turn them into a keto recipe with more protein.
One serving of these waffles (approximately 2) has 14 grams of protein.
Toppings and Serving/Storing Suggestions
You can serve these in an airtight container in the refrigerator for up to 3 days.
I’d recommend serving them warm if possible and topping them off with a nice slab of butter.
You can turn these waffles into a savory direction, and they absolutely do not need to be sweetened up with anything. However, if you are feeling fancy and like you want accompaniments, here is what I recommend for toppings:
- Grass-fed butter
- Pure maple syrup or honey
- Fresh fruit, i.e. berries, sliced bananas, etc.
- Cacao nibs or dark chocolate chips
- Flax seeds, chia seeds or hemp seeds
- Powdered sugar
How to make dairy free protein waffles
Dry ingredients: In a large bowl, mix together all of the dry ingredients with a fork or whisk. Set aside.
Wet ingredients: In a medium bowl, whisk the eggs. Combine the rest of the wet ingredients into the same bowl.
Combine: Pour the wet ingredients into the dry, and stir them together well. At this point, your mixture should be pretty thick but pourable.
Heat waffle iron: Heat up the waffle iron for a few minutes, then brush / spray on a layer of oil onto both the top and bottom of the griddle.
Pour batter: Pour enough of the mixture into the iron to barely cover the bottom. You do not want to add too much because your iron will begin to overflow!
Servings: Depending on the size of your waffle iron, this should make about 8 large waffles. Top with your favorite toppings and serve warm.
More paleo breakfast recipes you’ll love:
Coconut Flour Pumpkin Pancakes
Paleo Double Chocolate Zucchini Bread
Dairy Free Protein Waffles
Ingredients
- 3/4 cup coconut flour
- 3/4 cup tapioca flour
- 1/2 cup unsweetened protein powder see notes
- 1/3 cup Swerve granular sweetener
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup ghee or coconut oil melted
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups canned coconut milk
- 4 large eggs at room temperature
Instructions
- In a large bowl, mix together all of the dry ingredients with a fork or whisk. Set aside.
- In a medium bowl, whisk the eggs. Combine the rest of the wet ingredients into the same bowl.
- Pour the wet ingredients into the dry, and stir them together well. At this point, your mixture should be pretty thick but pourable.
- Heat up your waffle iron for a few minutes, then brush / spray on a layer of oil onto both the top and bottom of the griddle.
- Pour enough of the mixture into the iron to barely cover the bottom. You do not want to add too much because your iron will begin to overflow!
- Depending on the size of your waffle iron, this should make about 8 large waffles. Top with your favorite toppings and serve warm.
Notes
- I'd recommend using an unsweetened whey protein powder or a subtle-tasting vegan protein will also do. You could also use collagen protein.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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