vegan waffle recipe

Vegan Chocolate Protein Waffles

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Everyone loves a waffle. Add chocolate to the equation and you’ve got the ingredients for something truly magical. Plus knowing these waffles are vegan, and help with recovery from exercise thanks to the added protein, means they don’t have to be eaten as an occasional treat, but can be enjoyed as a healthy breakfast, snack or dessert any day of the week! Make a batch of these vegan chocolate protein waffles, freeze any leftovers, then pop one straight from the freezer into the toaster for two minutes for an instant pudding when you next crave something sweet but healthy.

The peanut butter ‘caramel’ sauce I topped this with is a stroke of genius - just two ingredients and 10 seconds in the microwave is all it takes. Then you have an incredible sweet peanut butter sauce with the consistency of caramel that you can drizzle on anything, from these chocolate protein vegan waffles, to your morning porridge, or even vegan ice cream (where it almost sets and goes chewy over the cold ice cream thanks to the golden syrup). Try this sauce and you can thank me later :)

Don’t have a waffle maker? Still want a sweet vegan chocolatey protein snack? Try these chocolate protein microwave mug cakes that literally take 5 minutes to make.

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Vegan Chocolate Protein Waffles Recipe

Ingredients (makes 6 small waffles):

  • 3/4 cup flour

  • 1 tsp baking powder

  • 2 Tbsp brown sugar

  • 3 tsp cocoa powder

  • 1 scoop Vega Chocolate Essentials

  • 1 cup soy milk

  • 2 Tbsp vegetable oil

Peanut Butter Sauce (enough for 6 small waffles):

  • 1 Tbsp smooth peanut butter

  • 2 Tbsp golden syrup

Method:

Turn on the mini waffle maker to heat up while you prepare the batter

Mix the dry ingredients (flour, baking powder, sugar, cocoa powder and vegan protein powder) in a bowl

Add the soy milk and vegetable oil, and mix until smooth

Pour a small ladle of the batter mixture into the hot mini waffle maker and cook for around 6-7 minutes until golden and crunchy on the outside and fluffy on the inside

Once ready, remove the waffle and set aside on a wire rack while you cook the remaining waffles

To make the peanut butter sauce, simply spoon the peanut butter and golden syrup into a ramekin and microwave on full power for 10 seconds until warm. Stir together with a teaspoon until smooth and caramel-like in texture.

Pour the peanut butter sauce over the vegan chocolate protein waffles and top with your favourite fruit (here I used banana, chopped Medjool dates, and some raw cacao nibs for extra chocolate goodness!)

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Nutrition (per vegan waffle with peanut butter sauce):

  • Protein: 7.0g (Women: 14.0% / Men: 12.7%)

  • Iron: 1.6mg (Women: 10.8% / Men: 18.4%)

  • Calories: 189 (Women: 9.5% / Men: 7.6%)

  • Sugar: 11.2g (Women: 12.4% / Men: 9.3%)

  • Total Fats: 7.4g (Women: 10.6% / Men: 7.8%)

  • Saturated Fats: 1.3g (Women: 6.5% / Men: 4.3%)

  • Salt: 0.1g (Women: 1.7% / Men: 1.7%)

  • Fibre: 1.8g (Women: 6.0% / Men: 6.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

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Vegan waffle recipe with quick blueberry sauce

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I initially added this vegan waffle recipe to the vegan breakfasts section of the site. Then one evening last week we had a lovely dinner, but one that didn’t quite fill me up enough. I was raiding our cupboards trying to find something sweet but reasonably healthy, but short of baking a cake we didn’t really have anything quick or easy to hand. Then I had a light bulb moment and remembered this vegan waffle recipe that I had only ever made for breakfast before, and whipped it up in under 10 minutes. I thought I should also include in the dessert section because it’s perfect for that too. In fact you could have these waffles any time of day - breakfast, brunch, afternoon treat with tea, or dessert!

All you need is a waffle iron like this mini one from Urban Outfitters. And this vegan waffle recipe I’ve been working on really is the bomb. The waffles turn out golden and crispy on the outside, light and fluffy in the middle. They’re sweet, but not overly, sickly, sweet. They’re mega versatile too and make the perfect receptacle for holding onto lovely sauces, fruit, spices or nut butters. And guess what? By making these waffles vegan and with whole wheat flour, they have a fraction of the saturated fat (but all the flavour) of traditional waffles made with eggs and dairy.

My favourite sauce for these waffles is this super-quick and easy blueberry sauce. Keep some leftovers if you make it because it also goes brilliantly on porridge or swirled into smoothie bowls for a sweet touch.

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Vegan Waffles Recipe with Quick Blueberry Sauce

Ingredients (makes 6 small waffles):

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 2 Tbsp brown sugar

  • Small pinch of salt

  • ½ tsp vanilla extract

  • 1 cup soy milk

  • 2 Tbsp vegetable oil

For the blueberry sauce (6 servings):

  • 1 cup frozen blueberries

  • 2 Tbsp maple syrup

  • 1 tsp fresh lemon juice

  • 1 Tbsp water

  • 1 tsp cornstarch

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Method:

Start by making the blueberry sauce. Tip the blueberries, maple syrup and lemon juice into a pan and simmer over a low heat

In a small cup stir the water and cornstarch until smooth, then add to the blueberries

Simmer on a low heat for 5-10 minutes until the sauce has thickened

Now turn on the mini waffle maker to heat up while you prepare the batter

Mix the flour, baking powder, sugar and salt in a bowl

Add the soy milk, vegetable oil and vanilla extract and mix until smooth

Pour a small ladle of the batter mixture into the hot mini waffle maker and cook for around 6-7 minutes until golden and crunchy on the outside and fluffy on the inside

Once ready, remove the waffle and set aside on a wire rack while you cook the remaining waffles

Serve with the warm blueberry sauce, a portion of fresh fruit and a dollop of your favourite nut butter

Nutrition (per mini waffle with sauce):

  • Protein: 3.6g (women: 7.2% / men: 6.5%

  • Iron: 1.0mg (women: 6.8% / men: 11.5%)

  • Calories: 163 (women: 8.2% / men: 6.5%)

  • Sugars: 10.4g (women: 11.6% / men: 8.7%)

  • Total fats: 5.4g (women: 7.7% / men: 5.7%)

  • Saturated fat: 0.6g (women: 3.0% / men: 2.0%)

  • Salt: 0.1g (women: 1.7% / men: 1.7%)

  • Fibre: 3.6g (women: 12.0% / men: 12.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.