This is hands down my favorite new meal, we have been eating waffles for breakfast, lunch and dinner since I bought Emily Frisella’s cookbook with this recipe. I thought I loved this recipe before, but since getting braces I love it even more now, it has been my go-to meal while I’m struggling to eat everything during this first week. So whether you’re looking for something easy to eat with braces or simply a huge waffle fan like myself, this recipe is for you!
Since I have switched to a gluten-free and dairy-free diet, this recipe is a match made in heaven for me, it only requires a couple swaps to make it 100% dairy-free! I’ve looked at the ingredients of the gluten-free and dairy-free frozen waffles at the store and it’s horrifying, I can’t pronounce half of the ingredients in them. This recipe has limited ingredients, I am in full control of what they are made with, and it’s 5000x better than any store bought waffle!
I can’t recommend her cookbook enough, there are so many easy, healthy and flavorful recipes to choose from, these incredible protein waffles being one of them! Click here to get your copy of her cookbook on Amazon, but while you wait for it to arrive, give this recipe a go!
Fluffy Protein Waffles by Emily Frisella
- 1 cup gluten-free baking mix
- 1/3 cup cinnamon toast protein powder (I have been using Orgain vanilla bean plant-based protein)
- 1 1/2 cups unsweetened coconut milk
- 1 egg
- 1 tablespoon calorie-free white sugar substitute
- 2 tablespoons melted butter (I use Earth Balance dairy-free, soy-free butter)
- 1/2 teaspoon vanilla extract
Mix all items in a bowl until well blended.
Heat waffle iron on high. Once, heated, pour half of the mixture onto iron. Close and allow to cook 4-5 minutes or until desired color is achieved. Repeat for second waffle. Serve immediately.
These are great make-ahead items that freeze wonderfully and can fit in the toaster to warm and crisp for a quick on-the-go breakfast.
These are great to top with honey, coconut oil, fruit, jam, almond butter, or whatever else you can think of! Mixing honey + coconut oil is my favorite syrup alternative! Lately I’ve been living for my mom’s homemade apricot jam, so that’s been my go-to topper for these fluffy protein waffles lately!
Huge thanks to Emily Frisella for this amazing recipe, go give her a follow on Instagram @emilyfrisella – I’m anxiously awaiting the launch of her second cookbook coming next month!
We bought a new waffle maker just to make these waffles! Click here for the one we purchased and we are totally loving it, 10/10 recommend!