A few months ago, my oldest son decided he no longer liked Eggo waffles with peanut butter in the morning and getting him to eat anything other than a small bowl of granola was proving difficult. He’s naturally a big eater, and he’d come home famished from school, sometimes grumpy and tired and I had a feeling it was because he wasn’t starting his day with enough food in his little belly.
So, I decided I’d make my own waffles that were packed with protein, nutrition and all the good stuff so that I’d feel good about him going to school with enough energy to focus and learn and grow. My goal was to come up with a recipe that I could make in large batches so I could prep on the weekend and then heat up each morning for him.
We landed on these chocolate protein waffles, which don’t really have much chocolate or sugar to speak of, but my kids absolutely love them! And, I feel so much better about giving them these nutrient-packed waffles each morning, even if it does mean a little extra work for me.
How to Make Chocolate Protein Waffles
Equipment
You won’t need anything too fancy here except for a Belgian waffle maker, a mixing bowl, some measuring cups and spoons and a whisk! A fork works in a pinch, but I found that a whisk was more efficient and easier on your wrists than a fork for mixing.
Chocolate Protein Waffles
Ingredients
- 1/2 cup oat flour
- 1/2 cup AP flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1.5 tsp ground cinnamon
- 1 Tbsp ground flaxseed
- 1/4 cup Vital Proteins Chocolate collagen powder
- 1 Tbsp cacao powder
- 1 Tbsp sugar, optional
- 3 eggs
- 1/2 cup Greek yogurt, full-fat for best texture
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/3 cup semi-sweet or dark chocolate chips
Instructions
- In a bowl combine all dry ingredients through sugar and mix to combine.
- Add wet ingredients through milk and use a whisk to fully combine until smooth.
- Add chocolate chips and stir one more time.
- Heat waffle maker until hot, spray each side with oil spray and pour in batter. Each waffle maker will be slightly different, but ours holds about 3/4 cup of batter per waffle.
- Cook per instructions, about 2-4 minutes per waffle. Serve hot or let cool on cooling rack and freeze for use later.
Topping Suggestions
For extra protein, I spread sugar-free peanut butter on these for my kids. For myself, I love a little bit of butter! You can add some yogurt, fresh berries or some syrup. It’s up to you!
FAQS
Can I freeze these?
Absolutely! Let them fully cool on a cooling rack, then add to a freezer-safe ziploc bag. They’ll stay good for a few weeks, though they never last that long!
How do you reheat these?
You can add them to your toaster like a normal waffle, just make sure the temperature isn’t so hot that they burn. Or pop them in the microwave for 30 seconds, flip and add another 20-30 seconds. They’re soft out of the microwave and my kids prefer them this way, while I like them crisp from the toaster.
Can I double this recipe?
Yes, and I actually recommend doubling it because then you won’t have to make them as often! I usually make a double batch on Sunday to have for the whole week.
I hope you and your family enjoy these as much as we do!
BTW, protein-packed Greek yogurt bowl, and fluffy pumpkin pancakes.
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