High Protein Almond Flour Waffles (47 Grams Protein!)

Let’s make almond flour protein waffles with 47 grams of protein per serving! If you have protein goals, this waffle recipe makes it easy to start the day strong. Mixed in one bowl, with just 5 simple ingredients, this will become a staple when you need a quick, filling, and protein-packed meal.

High Protein Almond Flour Waffles (47 Grams Protein!)

You know I love to fuel my mornings with lots of protein and I personally aim for at least 30 grams at breakfast time, so this waffle recipe makes it eeeeeeasy to hit that.

The almond flour gives it the best texture and flavor, plus it’s naturally gluten free and full of healthy fats.

I love to make a peanut butter drizzle with powdered peanut butter & water – another way to boost that protein!

Why you’ll love this gluten free waffle recipe

Real deal waffles with protein – You’d never believe that the entire recipe has 47 G protein (that’s one serving!) while still tasting amazing! They are so filling and a favorite way to start the day.

Great for meal prep – Waffles reheat really well making them an awesome recipe for meal prep. I love to make a big batch to keep in my fridge to reheat throughout the week, or I’ll freeze them to save time in the future!

Quick and easy – I love a one bowl recipe. This one mixes together in minutes, plus it’s hands free cooking once you get the batter in the waffle iron.

What you need for these healthy waffles

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• egg whites
• plant based vanilla protein powder
• almond flour
• baking powder
• banana

How to make fluffy waffles with protein

Step 1: Heat your waffle maker and lightly oil it. In a bowl, whisk the egg whites and protein powder together. Stir in the almond flour and baking powder, until the dry ingredients are mixed with the wet ingredients. Lastly, stir in the mashed banana.

Step 2: Pour about ½ cups of waffle batter per waffle. Cook until crisp and golden brown. Drizzle with peanut butter and top with fresh fruit, or any of your favorite toppings. Enjoy!

Note – You can absolutely make mini waffles with this recipe! The batter works great in any waffle iron, so use what you have. If you make mini waffles, you’ll make more than 4 regular-sized waffles. You can always double or triple the recipe to make a lot of waffles!

Watch me make high protein waffles

The full how to video can be watched below, or on my YouTube channel!

Topping ideas

Homemade waffles are even better with great toppings! Here are some great options depending on your mood:

• A drizzle of peanut butter + chocolate chips for a nice Reese’s vibe
• Up the protein even more by topping it with cottage cheese or Greek yogurt and chia jam
• Keep it classic with pure maple syrup or whipped cream and fresh berries
• Go sweet and savory by turning your waffles into a breakfast sandwich stuffed with fried egg, ham and cheese

How to store

Leftover waffles are great to keep around. These waffles reheat really well, just like traditional waffles, and can even be frozen!

Once your waffles have cooled to room temperature, add them to an airtight container and store them in the fridge for up to 5 days.

I like to reheat them in a warm oven or the toaster so they stay nice and crisp. You can also reheat them in a toaster oven or air fryer!

To freeze leftover waffles, allow them to fully cool to room temperature.

Lay the cooled waffles on a parchment paper lined sheet pan, without overlapping.

Freeze the waffles. Once frozen solid, you can transfer them to a freezer-safe bag.

Label the bag, date it, and keep frozen for up to 6 months.

Grab 1, 2, or however many healthy protein waffles you’d like, and enjoy!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this fluffy almond flour waffles recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Egg whites – You can swap the egg whites for whole eggs (you’ll want to use 2 eggs), however, it will reduce the protein content and slightly change the texture. I don’t recommend any other egg substitute.

Plant-based vanilla protein powder – If you only have a whey protein powder available, it will work in this recipe, however, the batter will be MUCH thinner. The waffles will also cook up and be less fluffy. You can add a little oat flour to help absorb the extra liquid, or simply cook with a thinner batter.

Almond flour – You can use any type of nut flour in place of the almond flour – cashew flour, pecan flour, and walnut flour would all work really well here. If you have almond meal (ground almonds), that can be used as well, however, they won’t be as light and fluffy since the texture of almond meal isn’t as fine. Lastly, for a nut-free option, oat flour works great! Reduce the amount of flour used to 1/4 cup when using oat flour since it absorbs more liquid than almond flour.

Banana – To make these keto waffles, you can swap the banana for pumpkin puree. The texture will be much softer and won’t crisp up quite as much, but it will lower the carbohydrates and add vegetables to your protein waffles!

More almond flour recipes you’ll love

• Banana carrot almond flour pancakes
• Almond flour oatmeal raisin cookies
• Chocolate almond flour cupcakes

If you try this almond flour waffle recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather