Cook the sticky rice according to package instructions. Ensure it’s slightly overcooked so it can easily form a cohesive mixture when combined with the other ingredients.

In a large bowl, combine the cooked sticky rice with the vanilla protein powder and a dash of cinnamon. Gradually add full-fat coconut milk until the mixture is well combined and slightly sticky. The consistency should be thick enough to hold together but not too wet.

Preheat your waffle iron to medium heat. Lightly grease the iron with coconut oil or a non-stick spray to prevent sticking.

Scoop a generous portion of the sticky rice mixture onto the waffle iron. Gently spread it out, pressing down slightly to form an even layer. Close the waffle iron and cook until the rice cakes are golden brown and crispy on the outside, about 5-7 minutes.

Once cooked, carefully remove the rice cakes from the waffle iron. Top with fresh mango slices and a drizzle of maple syrup if desired. You can also add a sprinkle of extra cinnamon for garnish.