These single-serving Protein Paleo Waffles are ready in just a few minutes!
Lightly crispy on the outside, tender and chewy on the inside with a whisper of natural vanilla sweetness… yes, the first few bites of these protein Paleo waffles had me pausing. Facing the ensuing chaos of a hectic Saturday morning, with a million errands piling up, the scent of almond and vanilla drew me back to reality.
These waffles have all the flavors of a decadent breakfast, but without the heaviness. Almond and coconut flours give them a subtly sweet, grain-free base, while egg whites and protein powder hold it all together in a pillowy bite. A hint of vanilla brightens every forkful, leaving behind a satisfying, lightly toasted aroma. I found myself thinking, “Morning just got interesting,” as I devoured bite after bite.
The best part is that they’re versatile enough for everyday mornings yet feel special enough for weekends. Top with almond butter, fresh berries, or my Friday treat of chocolate-peanut butter drizzle. I promise, breakfast will feel like a celebration.
The art of a perfectly crispy edge
There’s a sweet spot with waffle texture that can be a little tricky to hit, especially if you’re making a gluten-free variety. You want the edges to be crispy, but the inside to be tender. Too much almond flour will make the waffles dense, while too much coconut flour can make them dry. It’s also important that the batter rests a few minutes, letting the flours soak up all the wet ingredients and become hydrated.
Finally, heat matters. You need a hot waffle iron. Not “warm,” not “preheated,” but really hot. That blast of heat right when the batter hits the griddle locks in the shape and gives the outer layer a golden crust. When it’s done right, you get a waffle that’s sturdy enough to hold toppings but soft enough inside to sink your teeth through. Perfection.
How do I store leftovers?
Let the waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. I like lining them with parchment paper so they don’t stick together. These also freeze beautifully! Just pop them into freezer-safe bags and freeze flat for up to 2 months. To reheat, toast them or warm them in the oven to recapture that fresh-out-of-the-iron crisp.
Serving suggestions
Round out your breakfast by serving your protein paleo waffles with some Bacon And Egg Cups or Air-Fryer Breakfast Potatoes. They make for a great brunch spread, too! As for toppings, I love whipping up some homemade Almond Butter, Pistachio Butter, or Cashew Butter.
When you’re ready to make more waffles, give these Egg Waffles or Blueberry Waffles a try.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup Paleo-friendly vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch salt
- 4 large eggs
- 1/4 cup unsweetened almond milk, or any other dairy-free milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Fresh berries, sliced bananas, nuts, maple syrup optional toppings
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquids.
- Grease the preheated waffle iron with coconut oil or cooking spray.
- Spoon the waffle batter onto the hot waffle iron, spreading it evenly. The amount of batter will depend on the size of your waffle iron.
- Close the waffle iron and cook for about 3-5 minutes, or until the waffles are golden brown and cooked through.
- Carefully remove the waffles from the iron and transfer them to a plate.
- Repeat the process with the remaining batter until all the waffles are cooked.
- Serve the protein Paleo waffles with your favorite toppings, such as fresh berries, sliced bananas, nuts, or a drizzle of maple syrup.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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