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Cinnamon protein waffles

Cinnamon protein waffles

Total Time
20 min
10 min
10 min
Give your breakfast an amazing protein boost with these waffles. They can be made ahead and frozen. Just reheat for a few minutes in your oven or toaster to serve.


Whey protein isolate, no added sugar

1 tbs, vanilla

Plain flour

¼ cup(s), (40g)

Ground cinnamon

1½ tsp, plus extra to serve

Bicarbonate of soda

½ tsp


1 medium

Skim milk

cup(s), (80ml)

Maple syrup

2 tsp


1 medium, thinly sliced

Fresh raspberries

½ cup(s), (70g)

Oil spray

1 x 3 second spray(s)


  1. Whisk protein powder, flour, cinnamon, bicarbonate of soda and a pinch of salt in a medium bowl. Whisk egg, milk and syrup in a small bowl. Add egg mixture to dry ingredients and whisk to combine.
  2. Preheat mini waffle maker (10cm diameter) and lightly spray both cooking surfaces with oil.
  3. Slowly pour ¼ cup batter onto the bottom cooking surface of the waffle maker. Pull cover down to enclose waffle. Cook for 2-3 minutes, until golden brown and cooked through. Using a silicone spatula, transfer waffle to a plate and cover to keep warm. Repeat with remaining batter to make 3 waffles in total.
  4. Serve waffles topped with banana, raspberries and a sprinkle of extra cinnamon.


TO FREEZE: Store waffles in a large reusable snap-lock bag for up to 2 months. To serve, reheat, from frozen, in the microwave or toaster.