High Protein Waffles

This waffle recipe uses white beans to add protein to a breakfast classic.  They are made with 100% whole grain and no refined oils or sugars but are still so delicious and fluffy, you will want them for breakfast every morning.

I freaking love breakfast!!!  It is my absolute favorite!  I mean, isn’t it everyone’s??!!  But waffles, pancakes, and french toast aren’t the healthiest of meals.  So I’ve spent years trying to come up with ways to make them healthier, but still delicious.  The beans hidden in this recipe add some healthy protein without the chalky taste of processed protein powders.  It’s also made with a blend of 3 whole grain flours, one of which is almond flour adding even more protein.  And this particular blend of whole grain flours:  almond, brown rice, whole wheat pastry, and tapioca flour, do not taste like whole grain at all.  You could fool even the pickiest kids!

This recipe makes A LOT!  Enough for about 8-10 people.  It can easily be cut in half but I designed the recipe to use an entire can of beans.  I don’t know about you, but I would rather have leftover waffles than half a can of beans that gets forgotten about in the back of my fridge.

To Get Started:

In a large bowl, mix the dry ingredients and set aside.  Put all wet ingredients in a blender and blend on med-high for 30-60 seconds or until smooth.

Add the wet ingredients to the dry ingredients and stir to combine.  Mash the big lumps but try not to over-stir.

Let the pancake batter sit while the waffle iron heats up.  It will thicken while it sits.

Cook on a hot waffle iron, brushed with oil until golden brown.  Top with your favorite topping.  Our favorite – frozen strawberries, thawed in the microwave, chopped into small chunks, and mixed with a small amount of maple syrup.

These waffles are so fluffy and delicious.  I fed them to a bunch of 7 and 8 year olds after a sleepover birthday party and EVERYONE liked them!  Most asked for seconds.  Except for one weird kid that didn’t like strawberries, but who cares about him.  If you don’t like strawberries there is something wrong with you and I don’t care if you like my waffles!  Totally kidding…kind of.

If you try this recipe, let me know what you think in the comments below.

Here are a few of the things I used for this recipe.  They are affiliate links and I receive a small commission if you click on the links and purchase the products.  But I only recommend these products because I use them myself and truly believe in them and find them useful.

Print Recipe

High Protein Waffles

High Protein Waffles made with white beans, coconut oil and 100% whole grain.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

waffles

Ingredients

Dry Ingredients

• 2/3 cup whole wheat pastry flour
• 2/3 cup brown rice flour
• 2/3 cup almond flour
• 1/2 cup tapioca flour
• 2 Tbsp. coconut sugar
• 2 tsp. baking powder
• 1/2 tsp. salt

Wet Ingredients

• 1 14 oz. can white beans
• 2 cups almond milk
• 1/2-3/4 cup coconut oil melted
• 4 eggs
• 2 tsp vanilla extract

Prep Time 15 minutes Cook Time 30 minutes Servings waffles Ingredients Dry Ingredients 2/3 cup whole wheat pastry flour 2/3 cup brown rice flour 2/3 cup almond flour 1/2 cup tapioca flour 2 Tbsp. coconut sugar 2 tsp. baking powder 1/2 tsp. salt Wet Ingredients 1 14 oz. can white beans 2 cups almond milk 1/2-3/4 cup coconut oil melted 4 eggs 2 tsp vanilla extract

Instructions

1. In a large bowl, mix the dry ingredients.
2. Put all the wet ingredients in a blender and blend on med-high for 30-60 seconds or until smooth.
3. Add the wet ingredients to the dry ingredients and stir to combine. Mash the big lumps but try not to over-stir.
4. Let the pancake batter sit while the waffle iron heats up. It will thicken while it sits.
5. Cook on a hot waffle iron, brushed with oil until golden brown. Top with your favorite topping. Our favorite - frozen strawberries, thawed in the microwave, chopped into small chunks, and mixed with a small amount of maple syrup.

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