Bursting with blueberries and a hint of lemon, these Blueberry Protein Waffles are a breakfast game-changer!
I’m a breakfast food fan, the type of guy that’ll serve pancakes for dinner. I’d like to say it’s because of my kids, but that’s definitely not true. So it should be no surprise that I’ve collected and created a Victorian novel’s worth of recipes over the years. I’m talking about War and Peace length, folks. The fact is, most of the recipes aren’t the healthiest, so I’ve been trying to discover more nutritious takes on my favorite meal of the day. Enter these blueberry protein waffles.
If you’ve never tried waffles made with protein powder, you’re in for a surprising treat! Unlike traditional waffles, these protein-dense babies keep you full, making them a satisfying choice for breakfast or even as a post-workout snack. While these protein waffles aren’t as fluffy as some other recipes, they certainly are tasty! The touch of lemon zest in the batter adds a bright flavor, pairing beautifully with the natural sweetness of the blueberries. And let’s not forget the simple homemade lemon syrup—it’s made with just lemon juice and honey—a perfect finishing touch!
What I like about these waffles is that they’re so quick and easy to whip up. It’s the best feeling when a recipe hits the ultimate trifecta of delicious, nutritious, and effortless. Plus, they’re gluten-free, grain-free, and devoid of refined sugars. Give them a try for your next breakfast—or dinner, if you’re like me!
Are Blueberry Protein Waffles healthy?
These waffles are made with protein powder instead of refined flour. Coconut flour also adds some fiber and is lower in carbs than regular all-purpose flour. However, these waffles aren’t exactly low-carb.
Most of the sweetness comes from natural ingredients like honey and blueberries, both of which are sources of antioxidants and vitamins. If desired, swap the honey for a date syrup, which is a whole-food sweetener, and omit the coconut sugar to lower the carbs. Either way, these waffles offer a healthier, flavorful option!
The Simplicity of Lemon Syrup
This tangy lemon syrup isn’t your typical topping—it’s made by reducing fresh lemon juice and honey in the microwave. The process is quick and amps the flavors to create a thick, sticky syrup that pairs perfectly with these blueberry waffles. While maple syrup will always have a place in my kitchen, this bright, citrusy option is a refreshing twist. Just keep an eye on it—overcooking could turn it into lemon candy!
How To Make Ahead And Store
You can make these waffles ahead of time and store them in the refrigerator for 2 to 3 days, or freeze them for up to 3 months. To regain their crispy texture, simply reheat them in the toaster or oven. The lemon syrup can be stored in an airtight container in the fridge for up to 1 week.
Serving suggestions
These waffles don’t need much—maybe some fresh blueberries and that tangy lemon syrup drizzled on top. However, if you’re really hungry, why not round out your breakfast with some other Paleo-friendly favorites? The Moroccan Paleo Breakfast Casserole offers bold spices and hearty ingredients, while the Paleo Sweet Potato Breakfast Bowl is a cozy, nutrient-packed option. For something unique, try the Paleo Breakfast Avocado Cookies With Kale—they’re unexpectedly delicious! Or, just serve your waffles with a side of scrambled eggs and bacon!
Recipe
Ingredients
For the syrup:
- 2 tablespoons fresh lemon juice
- 4 teaspoons honey
For the waffles:
- 1 scoop vanilla protein powder
- 2 teaspoons coconut flour
- 2 teaspoons coconut sugar
- 1/2 teaspoons baking powder
- Pinch of salt
- 1 large egg
- 3-5 tablespoons unsweetened vanilla almond milk
- 1 zest of 1 lemon
- 2 tablespoons fresh blueberries lightly heaping
Instructions
- Whisk together the lemon juice and honey in a medium, microwave-safe bowl until well combined. Microwave until the mixture is reduced by about half, darkens in color, and begins to stop bubbling, about 2-2 1/2 minutes. Watch closely while it microwaves, if you overcook it, you will have hard taffy, not syrup. Place in the refrigerator to chill and thicken while you make the waffles.
- Rub a waffle iron with coconut oil and heat on the highest setting.
- In a small bowl whisk the protein powder, coconut flour, coconut sugar, baking powder, and salt.
- Lightly whisk the egg and add it in, along with the milk and lemon zest, and whisk until smooth. Adjust the milk accordingly (see FAQs).
- Spoon the batter into the middle of the waffle iron, spreading out only slightly, and cook until golden brown and crispy. Repeat with remaining batter.
- Drizzle with the thickened lemon syrup and DEVOUR!
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