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–+ servings

Protein pancakes & Waffles

Transform your breakfast into a feast of nutrition and flavor with this Protein Waffle & Pancake Breakfast Board. It’s perfect for brunches, or when you want to treat yourself to a protein-packed start to your day. I(now including a nut free option)and whey protein powder, these waffles and pancakes don’t just taste amazing—they fuel your body too.
Note: this recipe makes smaller sized waffles and pancakes, if you want to use a large waffle iron or make larger pancakes, I recommend doubling the recipe.
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Servings 6 Mini sized

Equipment

  • frying pan or mini griddle

Ingredients
  

Nut flour option

  • 1 cups Almond Flour
  • 1/2 C Tapioca Starch
  • 1/3 C Grass fed whey Protein Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup refined Coconut Oil, melted and room temp
  • 2-3 tbsp maple syrup , (optional)
  • 2/3 cups Dairy-Free Milk of choice, almond, soy, flax or coconut , etc.
  • 2 eggs

Nut free option:

  • 1 C cassava flour
  • 1/3 C Whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 C melted Coconut oil, Refined (room temp)
  • 3/4 C coconut milk, flax, or soy , (or dairy free milk of choice)
  • 2-3 tbsp Maple syrup (optional)
  • 1 tsp vanilla extract

Toppings:

  • chocolate chips, (or incorporate into batter!)
  • Nuts and Seed butter
  • Fresh Fruits, berries, sliced bananas, etc.
  • Maple Syrup or Honey
  • 1 tsp vanilla extract

Instructions
 

  • Mix Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca starch, vegan protein powder, baking powder, and salt until well combined.
  • Add Wet Ingredients: Make a well in the center of the dry ingredients and add the melted coconut oil and dairy-free milk. Whisk together until just combined, ensuring not to overmix.
  • Preheat Your Iron and Pan: Heat your waffle iron and a non-stick pan over medium heat. If you’re making both waffles and pancakes simultaneously, it’s best to start with the waffles as they tend to keep their heat longer.
  • Cook Waffles: Pour enough batter into the mini waffle iron to just cover the waffle grid. Close the lid and cook according to the manufacturer’s instructions until golden and crisp. Repeat with the remaining batter.
  • Cook Pancakes: Lightly grease the pan with a bit of coconut oil. Pour scoops of batter onto the pan, forming 3 inch pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  • Prepare the Board: While the waffles and pancakes are cooking, start assembling your board. Lay out fresh fruits, nuts, seeds, and a bowl of dairy-free yogurt. Include small containers of maple syrup, honey, and nut butter for drizzling.
  • Serve Warm: Once all the waffles and pancakes are cooked, arrange them attractively on the board. Encourage your guests to build their dream breakfast plate, combining the warm, protein-packed waffles and pancakes with the array of toppings on offer.

Notes

Note: you’ll have to play around with your favorite protein, and possibly tweak for texture. I love using KOS    and also grass fed whey. 
Author: Ali Jenkins
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