Cinnamon Roll-Protein Waffles (Mini-Size)

Cinnamon Roll-Protein Waffles (Mini-Size)

Points® value
Total Time
25 min
10 min
15 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. If you don't have a waffle maker, see the notes below to use the same batter to make pancakes.


Vanilla whey protein powder

1 scoop(s)

All-purpose flour

¼ cup(s)

Baking soda

½ tsp(s)

Ground cinnamon

1½ tsp(s), plus extra for garnish

Table salt

1 pinch(es)


1 large

Fat-free skim milk

6 tbsp(s)

Maple syrup

2 tsp(s)


1 medium, thinly sliced


½ cup(s)


  1. Preheat a mini waffle maker.
  2. In a large bowl, whisk together drink mix, flour, cinnamon, baking soda, and salt. In a small bowl, whisk together egg, milk, and maple syrup. Add egg mixture to dry ingredients; gently stir to combine.
  3. Lightly coat preheated waffle maker with nonstick spray. Spoon a scant ½ cup batter onto waffle maker; cover maker and cook waffle until browned and cooked through, 2 to 3 minutes. Set waffle aside, keep warm, and repeat with remaining batter.
  4. Top waffles with banana and raspberries; garnish with cinnamon (if desired).
  5. Serving size: 1 fruit-topped waffle


If you don't have a waffle maker, make pancakes instead. Puree (or thoroughly mash and combine by hand) 1 ripe banana, 1 beaten egg, 1 scoop vanilla protein powder, and 1 tbsp water. Cook on a hot griddle coated with cooking spray until lightly browned.