Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 24/05/25. See terms.
Join now
Cinnamon protein waffles

Cinnamon protein waffles

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
3
Difficulty
Easy
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.

Ingredients

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

Egg(s)

1 medium

Skim milk

⅓ cup(s), (80ml)

Maple syrup

2 tsp

Banana(s)

1 medium, thinly sliced

Fresh raspberries

½ cup(s), (70g)

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

You might like

You might like