Flourless Peanut Butter Protein Waffles
Add these Flourless Peanut Butter Protein Waffles to your morning routine! These gluten-free waffles are easily customized for a great meal prep option!
Gluten-Free Breakfast Meal Prep Waffles
We love a good meal prep in this gluten-free family! No need to stress about the lack of gluten-free restaurants near us when we take a little time every weekend to prep breakfasts, lunches, and some dinners. This flourless peanut butter protein waffle recipe has become a game-changer for smooth mornings!
These healthy protein waffles came about by adjusting one of our most popular posts, this Flourless Peanut Butter Protein Muffins recipe. It’s a super quick blender recipe that is perfect for a grab-and-go snack. After a little reworking, you can now make these delicious waffles with fluffy insides and crisp edges the same way!
Want more flourless recipes? Try this decadent chocolate cake, these easy peanut butter cookies, or my favorite Peanut Butter and Jelly Cookie Cups!
Ingredients
Here is a quick overview of what you will need for these gluten-free waffles. Find substitution recommendations in the FAQ section and exact measurements in the printable recipe card at the bottom of the page.
- Ripe bananas and creamy peanut butter
- Eggs, milk, and honey
- Protein powder, baking powder, and salt
- Chia seeds and chocolate chips or other mix-in of your choice
How do you make Flourless Waffles?
These gluten-free flourless protein waffles are super easy to make and take very little time to prep! Here is a step-by-step guide so you can make these perfectly.
Mix the batter
Combine ripe bananas, peanut butter, egg, baking powder, protein powder salt, a hint of honey, and milk in a blender and blend until it is nice and smooth. Feel free to use a bowl and immersion blender or just add it all into a regular smoothie blender.
Add mix-ins
Fold in your chocolate chips and chia seeds, or whatever mix-ins you prefer. Don’t stir too vigorously, just gently fold/stir until they are well incorporated. Overmixing can lead to gummy, dense waffles instead of fluffy ones!
Cook waffles
Carefully spoon or pour batter into a hot waffle maker. (For me, this was about one and a half ice cream scoops worth of waffle batter per waffle iron and made 8 waffles total.) Cook your waffles according to your machine’s directions (for my machine, this took about 3 minutes on medium heat). Keep cooked waffles warm in the oven at 200 degrees F while you are finishing the remainder of the batter.
Serve
These are perfect with a drizzle of maple syrup, some chopped nuts, and sliced fruit on top, especially with a strawberry oatmeal smoothie or iced coffee on the side. For a fun twist, try it with cranberry syrup, a cream cheese glaze, or a spread of apple butter. If you like a crunch, top it with some homemade granola!
Storage and reheating
These waffles will keep 4-5 days in the refrigerator in an airtight container, or you can freeze them for 3-6 months. Just pop leftovers in the toaster, toaster oven, air fryer (350 for 2-3 minutes), or oven (350 for 5-10 minutes) to keep them crispy during reheating.
Meal prep tips:
- For grab-and-go breakfasts all week, cut your waffles into 3-4 pieces and place in a three-compartment meal container. In the other compartments, add some fresh berries and your favorite Greek yogurt for a full meal you can pull from the fridge later!
- For frozen storage, first place waffles in a single layer on a plate or baking sheet in the freezer until frozen through (2-4 hours). Then transfer to a freezer bag or airtight container. This helps them stay separated so you can pull one out at a time.
Protein Waffles FAQ’s and Substitutions
No, you can use almond butter, sunflower butter, cashew butter, or your favorite seed or nut butter spread. If your preferred butter is very thick, consider adding a bit more milk to thin the batter out.
I have not tried this without bananas, but there are a few other ingredients that likely would work. Consider swapping the ripe banana out with about a half-cup of mashed avocado, unsweetened applesauce, or pumpkin puree if you want to avoid banana.
I have not tried an egg substitute in this recipe, but a vegan egg substitute should work just fine! Try replacing them with chia eggs (1 egg = 1 tablespoon chia seeds + 3 tablespoons water, whisk, let sit to absorb for 5-10 minutes until thickened).
Yes! Use almond milk or your favorite plant-based milk to make these dairy-free. In addition to that substitute, swap the honey for maple syrup and use chia eggs to make these vegan. Make sure you are using a plant-based protein powder if you want these vegan.
This is such a personal preference, it is all up to your taste! I usually use a whey protein powder in mine, but there are many different types, some with added vitamins and minerals you may like. I used chocolate, but you could use strawberry or vanilla protein powder to create new flavor combinations!
What are some other easy meal prep breakfast recipes?
Get the Recipe: Flourless Peanut Butter Protein Waffles
Ingredients
- 2 large brown bananas
- 1 cup creamy peanut butter
- 2 eggs
- 1/3 cup milk
- 2 tablespoons honey
- 2 tablespoons protein powder, whatever brand or flavor you prefer, I used chocolate
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 1/2 cup chocolate chips, optional
Equipment
Instructions
- Place the first eight ingredients (bananas through salt) in a large blender and blend until smooth. You may need to stop and scrape down the sides of the blender.
- When the mixture is blended smooth stir in the chia seeds and chocolate chips.
- Heat waffle iron according to manufactures directions to medium heat. If your waffle iron is nonstick spray the iron well. Carefully spoon the mixture into the waffle iron and cook as directed. For my machine, the waffles cooked in 3-4 minutes.
