To a medium mixing bowl, add the dairy-free milk, vanilla extract, and oil or melted vegan butter. Whisk well to combine.
Next add the Minimalist Baker Pancake + Waffle Mix (see notes for DIY version!) and protein powder of choice. Whisk again until there are no lumps remaining.
Preheat your waffle iron and cook the waffles according to the manufacturer’s instructions.
Serve warm with desired toppings, such as vegan butter, maple syrup, peanut butter, or fruit. We like a combination of bananas, maple syrup, and peanut butter!
Store leftovers in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Waffles reheat well under a low-medium broil or in the toaster until hot and crispy.
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Notes
*DIY Pancake + Waffle Mix – add the following ingredients to a medium mixing bowl: 1/3 cup (53 g) brown rice flour, 1/3 cup (37 g) almond flour, 1/3 cup (30 g) oat flour, 2 Tbsp (20 g) potato starch, 2 Tbsp (24 g) coconut sugar, 2 tsp flaxseed meal, 1 ½ tsp baking powder, 1/4 tsp sea salt. Whisk until no lumps remain, then proceed with the recipe. The pancake + waffle mix can be prepared ahead and stored in a sealed container at room temperature for 1 month or in the refrigerator or freezer for 3 months. *Nutrition information is a rough estimate calculated with avocado oil, Sprout Living Vanilla Protein, and without optional ingredients.