Homemade Protein Waffles

Save and prep for packing school lunches and snacks. Both of my kids love this waffle.

Homemade Protein Waffles

Great for packed school lunches.

Course Breakfast, lunch box
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 waffles
Author whiteblankspace


  • 1/3 cup wowbutter (nut-free) peanut butter
  • 1/4 cup hempseeds
  • 1 1/3 cup milk
  • 1/4 cup avocado oil
  • 1 egg
  • 1/2 tsp cider vinegar
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/3 cup cornstarch
  • 3 tbsp cacao powder
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • A pinch of salt
  • Cooking oil spray


  1. In a high-speed blender, blend wow butter, hempseeds, milk, oil, egg, vinegar, and vanilla extract.
  2. In a bowl, mix flour, cornstarch, cacao powder, sugar, baking powder, baking soda, and salt.
  3. Pour wet mixture into dry mixture and mix until just combined.
  4. Heat waffle iron to medium-high setting. Let the mixture rest while the waffle iron is heating up. Spray the iron with cooking oil. Pour mix onto hot iron and cook until crispy on the outside.

Recipe Notes

You can freeze waffles and store them up to 3 months. Reheat them in a toaster oven or air fryer.

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