Grain Free Waffle Recipe 🍴 (Protein Powerhouse!)

I was having some gut sensitivity, so decided to give up grains for a few months to help calm my gut lining.

But I still love my carbs! And same with the kiddos.

I usually make waffles every Saturday, and I liked this gluten-free flour mix as it’s pretty clean without all of the weird bean flours and other fillers.

I’ve tried creating my own recipes in the past.

I tried coconut flour waffles. Yuck! I added a ton of oil, butter and eggs to try to keep them moist but no. Just no.

Then I tried using bananas mixed with egg and nut butter… They browned up nicely in my waffle maker and my kids loved them (even my son who claims not to like bananas).

I’ve been tinkering with the recipe for a few months now, and I’ve got it down to an art form.

Grain free waffle ingredients

  • 2 bananas OR 2 cups of cooked butternut squash or pumpkin
  • 1/2 cup of nut or seed butter. Any will do. If you use a crunchy nut butter, you can tell when you eat it 😃 It has a little crunch. Not necessarily bad but just FYI. Also if it is salted nut/seed butter, then omit adding salt to the recipe.
  • 3 extra large eggs
  • 8 scoops of Vital Proteins collagen peptides (if you don’t have, you can use almond flour as substitute. The peptides taste better though and are higher in protein 🙂
  • 1 tsp. baking soda
  • 15 drops of stevia or 1 TB honey (optional)
  • Dash of salt

These waffles have a lot of protein!

You’re looking at about 20 grams of carb per serving, 24 grams of protein per serving, and 20 grams of fat.

If you’re looking for a high-protein breakfast recipe, look no further.

Grain free waffle directions

  1. Plug in your waffle griddle so that it’s getting hot while you make your batter
  2. Peel banana and place in big bowl (or put your cooked squash or pumpkin in bowl)
  3. Add 1/2 cup of nut or seed butter
  4. Add your 3 eggs
  5. Add 8 scoops of Vital Proteins
  6. Add 1 tsp. of baking soda
  7. Plus dash of salt if needed
  8. Mix all ingredients with an immersion blender until batter is smooth
  9. You’ll notice that your batter is pretty thin! That’s OK. It makes them really light and fluffy.
  10. Oil your waffle iron or griddle with a little coconut oil
  11. Pour batter into waffle iron close. Let cook for 5 minutes, then flip the your waffle iron and et cook another 2-3 minutes, depending on how crispy you like it.
  12. Add butter or coconut oil and drizzle with honey or maple syrup and serve.

YUM, YUM!

If you like to eat waffles without syrup or honey, you could add 15 drops of stevia or 1 TB of honey to your batter.

Enjoy!

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Mama Natural Book

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27 Comments

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  1. What waffle iron do you have? I’m struggling trying to find an affordable one that isn’t toxic nonstick. I don’t have a gas range (have electric), so I don’t think a cast iron one will work, but I could be wrong.

  2. This recipe looks awesome. My son has an egg and dairy recipe. What can I use to replace the eggs in this recipe? Thanks!

  3. Hiiii I really want to try out this recipe!! But How much do I put of the almond flour?

  4. These sound great & I think my kiddo would love them, but wondering if he’d love them too much…I bet at 4 y.o he could eat a whole waffle & I worry that 24 grams of protein would be a lot for a wee one… Do your kids eat a whole waffle?

  5. How much is a scoop of the collagen peptides in case I’d like to use almond flour?

  6. Can you just pour these out like pancakes? I don’t have a waffle machine. Thanks!

  7. Are these the same waffles that have been featured in your soul food videos?

  8. Would this recipe work as pancakes? I don’t have a waffle maker but I really want to try these.
    Thanks!

  9. OMG!!! This is the best ever!!! Thank you sooooooo much!!! You are the BEST!

  10. So I was making these waffles today, prepared my mixture, turned on waffle iron then it started to smoke… I freaked out as I thought it’s not right, plugged it out and not going to use it again… With all of that mixture I decided to just pan fry it. I initially haped to make pancakes… It seemed to burn and stick easily (but still tasted great). I ended up with something like scrambled eggs with squash drizzled with maple syrup. It was still delicious.

  11. We used pumpkin instead of butternut squash and added a little pumpkin pie spice…yummy! Like the regular recipe too but it’s a nice change. Thanks for the delicious waffles!!

  12. Oh I just started a grain-free life style! And I hate using coconut flour – uck. I will try your recipe. Thanks for posting

  13. I’d love to know type of waffle maker you use!

  14. Looks delicious! I’m ordering the vital proteins powder now. Is there also a way to make it without the powder, like when planning to serve waffles with eggs or other protein?

  15. I have been making summer squash waffles for years. I make a “squash milk” in the blender — cut up raw squash and a bit of almond milk or water, puree and voila. Add almond flour and coconut oil, vanilla, and eggs (can omit eggs if desired). I also add a bit of honey. If I make traditional waffles now my kids ask for the squash ones instead. They taste great! We also have a vintage waffle iron to avoid the teflon coatings :). I am so glad to see you making squash waffles too. :). Blessings!

  16. Thank you, thank you!!! I’m grain free as we’ll, and so excited to try this recipe. Would love to see more recipes, what you’re eating, etc ☺️

  17. Hello! I have the other can of vital protein, the green can. Can I use this one in the recipe? Thanks 🙂

  18. These look delicious! Do you have a recommendation for a waffle iron that is NOT non-stick, and still works well!

  19. Which of the vital protein products can be used as an egg replacement in recipes?

    • Hmmm… I think it’s the gelatin not the peptides since the gelatin is the one that “gels”.

      • Yes! I made pancakes today using gelatin and they were nice and fluffy. By far the best egg replacer used so far. I do wonder if these would turn out, though, since they use so many eggs. The one I tried only called for one. Might give a go anyway…

  20. Awesome! Thank you. So, the VP don’t lose quality/intention when cooked/heated?

  21. Hi Mama Natural,
    These look healthy and delicious. What does 4 scoops of the collagen measure to? Also, do you think sweet potato could be subbed for the squash?

    Thanks for the great idea!

    Valerie

    • Yes, I do think sweet potato could be used instead. You need to use 40 grams of Vital Proteins to equate to what I used in recipe 🙂

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