When I was a little girl, there was nothing that made me happier in the morning than coming downstairs to either pancakes or waffles being made for breakfast. I mean, fluffy dough with hot sugar on top– what’s not to love?! While these two starchy breakfasts will forever hold a place in my heart (and belly) I rarely eat either one these days, since they’re pretty much devoid of nutrition. Luckily that all changed when I created these Freezer Protein Waffles…I literally can’t get enough of them pre-workout, post-workout, for dessert, and everything in between!
If you’ve jumped ahead to the ingredients, you may not have several of these on hand. However, all of them will be well worth the (nutritional) investment! MRM’s vanilla veggie protein* has been a staple in my diet for nearly 8 years, even before I transitioned to a plant based diet. What I love about this powder is it not only provides a serving of lean muscle building protein, but also my day’s worth of micronutrients. Those who follow a plant-based diet are often concerned with consuming complete proteins, so luckily MRM’s veggie protein contains a complete amino acid profile in addition to each serving providing the antioxidant power of 20,000 ORAC (Oxygen Radical Absorbance Capacity, a unit of measurement for antioxidant content which was originally developed by the National Institute on Aging). This powder is very thick, which makes it the perfect substitute for some of the flour in these waffles and other baked goods alike! Between the veggie protein, the chia seeds, and the flax, each whole waffle packs 14g of protein!
In order to reduce the sugar content, I use Lucuma Fruit Powder* to naturally sweeten the batter. Lucuma has been called the “Gold of the Incas” by those in South America, treasured for its maple-caramel like taste. Although it is sweet, it has a low glycemic index, meaning it increases blood sugar slowly and steadily without the typical spike seen with most common sugars. Besides these amazing benefits, lucuma is also provides beta-carotene, iron, zinc, calcium and vitamin B3.
Since I typically have these around my workout, I also threw in some Maca, a renowned adaptogenic herb. Adaptogens greatly improve your body’s ability to adapt to stress, whether it’s heat or cold stress, a hectic schedule, excessive noise, altitude or any number of other environmental factors. This elite class of supplements also improve metabolic strength, energy, stamina, endurance, and have been shown to improve mental clarity- perfect to consume in the morning!
I’m always looking for quick and easy snacks, especially for during the week. Which is why the best part about these protein waffles is you make them ahead, freeze them, and then you simply have to toast them back up whenever your heart desires. They’re naturally lightly sweetened, so if choosing to eat them straight out of the iron you CAN add pure maple syrup, but they’re sweet enough you don’t need the sticky stuff when you’re on the go! In fact, my FAVORITE way to eat them has been smeared with my DIY Walnut Butter (almond butter would be fantastic too!)
I hope these Freezer Protein Waffles add convenience to your life and delight to your tastebuds- enjoy!
*Save 40% off all products purchased at www.mrm-usa.com with the code ELLEN at checkout
- Yield: 32 quarters
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition facts (per portion)
- Calories: 68
- Carbohydrate Content: 9
- Fat Content: 2
- Fiber Content: 2
- Protein Content: 3.5g
- Serving Size: 1/4 full waffle
Freezer Protein Waffles
These vegan, gluten-free, protein + superfood waffles will become your new go-to for breakfast, snacks, or a sweet treat after dinner! Perfect for a Sunday morning brunch or an afternoon meal-prep.
- 3T ground flaxseed
- 1/2 cup + 2T water
- 1.5 cups Glutino Fluffy Pancake mix - this also makes them gluten-free!
- 3 scoops (~1 1/3 cups) MRM Vanilla Veggie Protein
- 1/2 cup + 2T MRM Lucuma Fruit Powder
- 2T chia seeds
- 1.5T MRM Maca
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 2T granulated stevia (optional) - sweeten to taste, however, I like to add it in so I don't need to use syrup to have a lightly sweetened waffle
- 4 1/2 cups unsweetened non-dairy milk - I used cashew, add 1 cup at a time, stirring well after each addition
- Walnut or coconut oil - for greasing the waffle iron
- Combine the ground flaxseed and water, set aside 5-10 minutes while you mix together the rest of the ingredients.
- Preheat your waffle iron.
- In a large mixing bowl, stir together all the dry ingredients until it becomes one even mix.
- Slowly whisk in 2 cups of the milk. Once the flax has absorbed most of the water, pour the "flax egg" into the other ingredients with another cup of milk, stirring to combine. The mixture will be very thick, so continue adding the remaining 1- 1 1/2 cups of milk until the batter easily drips off the whisk.
- When the waffle iron is hot, use a brush to lightly brush some oil over all 8 corners, pour ~2/3 cup of batter into the iron, close the lid, and allow to cook for about 5 minutes until crisp. Transfer to a cooling rack and allow to cool COMPLETELY. Continue the process with 6-7 more waffles. The waffles can be enjoyed hot right away or frozen for meal prep!
- TO FREEZE: Be sure waffles are cooled completely. Cut into quarters and place in one single layer on a parchment lined cookie sheet. Freeze ~2 hours, then you can transfer them into a bag and place back in the freezer.
- To reheat, simply pop in a toast oven until crisp!