Ces Gaufres protéinées végétaliennes are easy crispy protein waffles packed with 8.5 grammes de protéines per serving. They are entirely plant-based and easy to make in the morning in less than 15 minutes.
When we don’t make a batch of our vegan protein pancakes for breakfast, we love protein waffles. It’s the high-protein version of my classic gaufres végétaliennes. These are crispy on the edges and soft in the center. The key to making protein waffles that are not dry is to measure the ingredients carefully.
Ingrédients et substitutions
All you need to make these protein vegan waffles as a breakfast or snack are simple ingredients:
- Farine tout usage or whole-wheat flour as you like, but I noticed that whole wheat turns the waffles dry. For a gluten-free version, use my guide de conversion sans gluten.
- Lait de soja – It’s the plant-based milk with the highest protein content, and it also makes the waffles less dry than other milk alternatives like almond milk or oat milk.
- La levure chimique
- Poudre de protéines végétales – We use vanilla pea protein powder, and sometimes we use peanut protein powder or pea protein powder. Both are excellent for baking.
- Le vinaigre de cidre or lemon juice. This curdles the soy milk which makes vegan protein waffles much moister.
- Huile d'olive or melted coconut oil. A waffle batter needs a bit of oil, or they tend to stick to the waffle iron plates.
- Sugar or coconut sugar or unrefined cane sugar.
How To Make Vegan Protein Waffles
It’s a very simple one-bowl vegan protein waffle recipe I am sharing here. There is nothing overly complicated about it, and it’s much tastier, and protein waffles are cheaper than store-bought vegan protein bars.
- Whisk all the dry ingredients together until you don’t see any protein powder lumps. Often, protein powder forms lumps that won’t dissolve well in the wet ingredients later.
- That’s why making a consistent vegan waffle batter requires a little extra time whisking the dry ingredients.
- Now, add the soy milk, apple cider vinegar, vanilla extract, and olive oil or melted vegan butter.
- Whisk to form a smooth protein waffle batter.
- Grease the waffle iron with cooking oil spray. Pour some batter into each iron plate. The amount depends on the size of the waffle maker, of course. I make 6 waffles out of my Belgian waffle maker.
- Cook the waffles for 2 to 3 minutes.
- Protein waffles cook much faster than a regular recette de gaufres végétaliennes. That’s why you should look at the cooking time carefully.
- Remove them from the iron when golden brown, but still moist and not overly crispy and dry. Nobody likes dry waffles!
- Remove the waffles from the iron and cool them down on a wire rack.
- Grease the waffle iron before each batch of waffles or they tend to stick.
Suggestions de service
Each of these protein waffles brings you 8.5 grams of protein. I recommend two waffles for a filling breakfast that brings 17 grams of protein and 336 kcal. The best way to up your plant-based proteins with this waffle recipe is to add high protein toppings like:
- Beurre de noisette like peanut butter or almond butter.
- Beurre de graines de tournesol if allergic to nuts.
- Vegan Greek-Style Yogurt – Soy yogurt is generally high in proteins.
- Graines de chanvre – The highest protein seeds.
To add some freshness and sweetness add some fresh fruit and maple syrup on top of the waffle, like:
- baies fraîches
- Tranches de banane
- Kiwi slices
- Mangue
- Pépites de chocolat végétalien
- Syrup like coconut nectar, maple syrup, or agave syrup
Idées de petit-déjeuner riches en protéines
Now, to match your protein waffle, try adding one of these high-protein drinks to it for a complete, high-protein petit-déjeuner végétalien.
- Recettes de boissons protéinées – I have three amazing protein shake recipe flavors for you, each with 27 grams of protein.
- Cinnamon Protein Shake
- Protein Hot Chocolate
Instructions de stockage
These protein vegan waffles store very well in the fridge, placed in an airtight container. They stay fresh for up to 3 or 4 days. Feel free to freeze leftovers in freezer bags for up to 1 month. Thaw the waffle the day before at room temperature. To rewarm the waffles, place them in a toaster oven or bread toaster for one minute or until just warm and crispy again.
Échanges d'allergies
If you have some food intolerance, I listed some options below.
- sans gluten – Pour une version sans gluten, utilisez ma guide de conversion sans gluten.
- Sans soja – If you have a soy allergy, some almond milk is boosted in proteins and will add as much protein as soy milk in the waffles. Otherwise, any non-dairy milk work, like coconut milk, oat milk, or hemp milk.
- Le vinaigre de cidre – Replace with lemon juice or lime juice.
- Sans sucre – You can skip the sugar or use a natural sugar-free sweetener instead.
- Sans huile – If you skip oil or replace it with the same amount of fruit puree, the waffles will stick to the waffle iron a bit more. Try unsweetened applesauce or mashed banana if needed.
Questions fréquemment posées
Below are my answers to your most common questions about these protein waffles.
Unfortunately, the batter is egg-free and won’t hold together if you use oat flour. You can swap 1/4 cup of all-purpose for 1/4 cup oat flour to add fiber and proteins from oats, but not more.
Yes, a high-protein waffle recipe is better for you than regular waffles on so many points. First, the high-protein content keeps you full for a long, so you don’t rush for food just after eating. Also, protein waffles are low-fat and low-sugar. As a result, they are a better option for you in the morning or snack.
Eating more proteins, in a waffle form or pancakes, is excellent for your body. Proteins are satisfying, so you feel full quickly and longer after a meal. They also help muscle recovery and help grow muscles. Therefore, protein waffles are perfect if you love waffles but want a healthier recipe that brings tangible benefits to your body.
Kodiak waffles are high-protein waffles with 10 grams of proteins for 2 waffles. Not all of the range is vegan, they do have one plant-based Kodiak waffle option, but the remaining range of waffles contains eggs.
I don’t recommend you blend the waffle ingredients. The blender add air in the batter and the waffles are not as soft in the center.
More High-Protein Vegan Breakfast Recipes
Here are some more vegan protein breakfast recipes for you to try.
Vous aimez cette recette ?
Laisser un commentaire ci-dessous ou rendez-vous sur notre site page Facebook où je réponds à (presque) tous les commentaires, notre Page Instagram pour trouver l'inspiration, ou notre Pinterest pour sauvegarder des recettes !
Gaufres protéinées végétaliennes
Ingrédients
- 1 tasse Farine tout usage - (remarque 1)
- ⅓ tasse Poudre de protéine de vanille - (remarque 2)
- ½ cuillère à café Le sel
- 1 cuillerée à soupe Sucre de canne non raffiné - (remarque 3)
- 1 cuillerée à soupe La levure chimique
- 1 ½ tasses Lait de soja - (remarque 4)
- 2 Cuillères à café Le vinaigre de cidre - (remarque 5)
- 2 Cuillères à soupe Huile d'avocat
Instructions de Pose et d'Entretien
- In a large mixing bowl, add flour, protein powder, sugar, baking powder, and salt. Whisk until evenly combined.
- Add in soy milk, apple cider vinegar, and avocado oil.
- Whisk until the batter is smooth and lightly thick.
- Warm a Belgian waffle iron and grease the iron plate with a pastry brush dipped in avocado oil or cooking oil spray.
- When warm, fill each waffle iron with about 1/3 cup of batter – the quantity depends on the size of your iron.
- Close the lid of the waffle maker and cook for 3-4 minutes.
- The waffles are ready to remove from the iron when they have a lovely golden-brown color and are crispy on the edges.
- Serve with fruits, dust of powdered sugar, or maple syrup.
Stockage
- Store in the fridge in an airtight container for up to 4 days. Rewarm in toaster oven or warm waffle iron.
These are great. I’m so happy to have found some high protein vegan ideas. I’ve also made the pancakes. It’s nice to actually feel full and balanced after eating these!
Je vous remercie!!
We love these waffles so much! I’ve been making triple this recipe each week for several weeks now and freezing them. We just pop them in the toaster when we’re ready to eat them and it’s been awesome to have on hand and know we’re getting better ingredients. I swapped the sugar for pure maple syrup. They’re delicious and easy to store, good for family snacks and breakfast for dinner