Easy High Protein Almond Flour Waffles

Who does not love a warm, crispy waffle for breakfast? Even better when it comes with a protein boost! These high-protein almond flour waffles are made with just one simple addition—almond flour. They taste very similar to traditional waffles while adding extra protein, healthy fats, and nutrients. Perfect for busy mornings, they can be enjoyed fresh or made ahead and frozen for an easy, nourishing breakfast anytime.

Watch the Recipe on YouTube

Check out my YouTube channel for the full video tutorial and more delicious high-protein homemade recipes. You will find favorites like High Protein Bagels, High Protein Pancakes and Homemade Yogurt.

My Approach

I like to start our mornings with high-protein recipes because they help keep both me and my kids satisfied for longer. A protein-rich breakfast provides lasting energy and helps keep everyone fueled until lunchtime at school. These waffles are one of our favorite make-ahead breakfast options.

Simply pair them with an egg in the morning for a balanced and nourishing meal. Even better, they are freezer-friendly, making busy mornings a little easier while still serving a wholesome homemade breakfast.

Print Recipe

Easy High Protein Almond Flour Waffles

Courses: Breakfast

Prep Time 10 mins Cook Time 45 mins

Servings: 8

Description

Crispy, fluffy, and packed with protein, these almond flour waffles are an easy make-ahead breakfast that can be enjoyed fresh or frozen for busy mornings.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup all-purpose flour
• 1 cup almond flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons melted butter, unsalted

Instructions

1. Combine the Dry Ingredients

   In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined.

2. Mix the Wet Ingredients

   In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter until smooth.

3. Make the Batter

   Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few small lumps are perfectly fine. Let the batter rest for 5 minutes to allow the almond flour to absorb some of the liquid.

4. Preheat the Cast Iron Waffle Maker

   Place the cast iron waffle maker over medium heat until thoroughly heated. Lightly grease both sides with butter or oil.

5. Cook the Waffles

   Pour about ½ cup of batter onto the center of the waffle iron. Close the lid, flip the waffle maker and cook for 2 minutes. Carefully flip the waffle maker and cook for another 2 minutes, or until the waffle is golden brown and crisp.

6. Serve or Freeze

   Serve warm, or allow the waffles to cool completely before placing them in a freezer-safe bag for future breakfasts.

1. Serve and Enjoy

   Transfer the pancakes to a plate and serve warm with fresh fruit, maple syrup, Greek yogurt, or your favorite toppings.

Note

Freezing Instructions: Freeze cooled waffles in a single layer, then transfer to a freezer bag. Reheat in a toaster or toaster oven until warm and crisp. They keep well for up to 3 months.

Reheating: Reheat directly from frozen in a toaster, oven, air fryer, or microwave until warmed through.

Serving Suggestion: For an even more protein-packed breakfast, serve these pancakes with eggs.

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