One thing I've learned in the process of managing blood sugar is that I am so much more stable throughout the day when I have a solid dose of protein for breakfast. And being a person with a sweet tooth, these waffles check both boxes when I pair them up with some additional protein powered toppings. Let's go!
Looking for more ways to boost your protein? Try out my Cottage Cheese Pizza Crust or Protein Banana Pancakes.
Ingredient Notes and Substitutions
- All Purpose Flour: I've also made this recipe with bread flour which gave the waffles a slightly more chewy texture.
- Protein Powder: I personally enjoy the vanilla grass fed protein powder from Be Well by Kelly.
- Cinnamon: It says in the recipe card that this is optional, but in my book, it's a must-add for a warm little boost of flavor.
- Greek Yogurt: After years of living that non-fat dairy life, I discovered that my body is happier when I get more healthy fats in my diet. Last year I switched to all full-fat when it comes to dairy, using whole milk Greek yogurt in this recipe. Not only is full fat Greek yogurt tastier than non-fat, but it makes for a more tender crumb in baked goods.
- Milk: I've used whole cow milk, almond milk, and coconut milk different times making this recipe and they all turned out great. Use whichever milk floats your boat.
- Butter: I use unsalted. If you use salted, just skip the additional pinch of salt in the recipe.
Step by Step Instructions
- Step 1: Mash the banana really well so that it's a paste.
- Step 2: Combine the dry ingredients: flour, protein powder, baking powder, baking soda, cinnamon and salt.
- Step 3: Add the eggs, yogurt, milk, vanilla and melted butter to the banana and mix it well.
- Step 4: Add the dry ingredients to the wet to finish making the batter.
- Step 5: Scoop the batter onto the waffle iron and bake until golden brown.
- Step 6: Cool the waffles on a wire rack so they stay crispy and serve with your favorite toppings.
Top Tips
- Every waffle maker is different in terms of timing and settings. Some get super brown at the medium setting where others need to be cranked up high. For this recipe, adjust the heat setting down a little lower than normal because the protein powder in the recipe tends to get browner faster than regular waffle recipes.
- For crispier waffles, avoid stacking them after they come off the waffle iron. This can trap steam and make them soggy. I lay them out in a single layer on a wire cooling rack.
- Leftovers can be frozen and reheated in a toaster for quick breakfasts.
Super Fuel Your Breakfast with Extra Toppings
If you're adding protein powder to your waffles, I'm imagining you're also the kind of person who doesn't want a bunch of added sugar in your breakfast. If that's the case, my hands-down favorite sugar free syrup is by Wholesome Yum. It has a nice thickness, and it's sweetened with allulose.
I also like to take the opportunity to add more fiber and antioxidants, piling on fresh berries and a sprinkling of walnuts or pecans. I've also been known to add a dollop of greek yogurt or cottage cheese if I'm needing a few more grams of protein. My husband heats up peanut butter and drizzles it all over his waffles. My kids go for chocolate chips.
More High-Protein Recipes
Banana Protein Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 - 6 waffles
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These protein-packed banana waffles are fluffy, crispy, naturally sweet and perfect for a satisfying breakfast or snack. Greek yogurt and vanilla add a delicious twist to this wholesome recipe!
Ingredients
- 1 cup (150g) all purpose flour
- ¼ cup (30g) vanilla protein powder
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon (optional)
- Pinch of salt
- 2 eggs
- ½ cup (120g) full-fat Greek yogurt
- 2 tablespoons milk
- 1 ripe banana, mashed (about ½ cup or 120g)
- 2 tsp vanilla extract
- ¾ stick (75g) butter, melted
Instructions
- Preheat Waffle Iron: Preheat your waffle iron.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, vanilla protein powder, baking powder, baking soda, cinnamon (if using), and salt.
- Combine Wet Ingredients: In a separate bowl, beat the eggs then add the Greek yogurt, milk, mashed banana, and vanilla extract, whisking until smooth. Then whisk in the melted butter to fully incorporate.
- Combine Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients using a spatula or whisk. Mix until just combined. Try not to over-mix.
- Cook the Waffles: Pour the batter onto the preheated waffle iron, using enough to just cover the grates (about ½ cup per waffle, depending on your iron). Close the lid and cook until golden brown and crispy, about 4–5 minutes.
- Cool and Serve: Transfer cooked waffles to a wire rack to keep them crisp while you cook the remaining batter. Serve warm with your favorite toppings, such as fresh fruit, syrup, or a dollop of Greek yogurt.
Notes
- For crispier waffles, avoid stacking them while warm; this can trap steam and make them soggy.
- Leftovers can be frozen and reheated in a toaster for quick breakfasts.
- Protein powder causes waffles to brown more quickly, so use a lower heat setting on your waffle iron compared to what you normally use. I set mine to medium low.
Nutrition
- Serving Size: 1
- Calories: 270
- Sugar: 4.1 g
- Sodium: 497.3 mg
- Fat: 14.6 g
- Carbohydrates: 24.6 g
- Fiber: 1.1 g
- Protein: 9.8 g
- Cholesterol: 96.2 mg
:D says
your thoughts on using Bob's Red Mill Almond Protein Powder as the protein powder. I don't have any regular protein powder.
Joanie Simon says
Yep, that should work just fine, only heads up is that sometimes the flavor of some protein powders can be off-putting. Or maybe that’s just me, lol! Some of them don’t taste great to me, so just something to keep in mind as something that can influence the taste of the pancakes.