Fluffy Gluten-Free Vanilla Protein Waffles

 

These waffles are a game-changer—gluten-free, protein-packed, and super light. They’re crispy on the outside, fluffy on the inside, and taste amazing. Perfect for breakfast or a quick snack. Here’s how to make them.

Ingredients (Makes 5 Waffles)

Dry Stuff:

  • 3/4 cup almond flour

  • 1 cup tapioca flour

  • 2 scoops Equip Vanilla Protein

  • 2 tbsp coconut flour (optional, I sometimes skip it)

  • 2 tsp baking powder

  • 1/4 tsp salt

Wet Stuff:

  • 2 eggs

  • 1/4 cup avocado or coconut oil

  • 1 1/4 cup water or milk

  • 1 tsp vanilla

Steps

  1. Heat up your waffle iron and grease it lightly.

  2. Mix all dry ingredients in a bowl.

  3. In another bowl, whisk eggs, oil, water/milk, and vanilla.

  4. Combine wet and dry ingredients, stir until smooth. If it’s too thick, add a bit more liquid.

  5. Pour about 1/3 cup batter into the waffle iron. Cook 3-5 minutes until golden.

  6. Serve hot with whatever you love—syrup, berries, peanut butter or even a fried egg.

Tips

  • Skip coconut flour for lighter waffles.

  • Avocado oil’s neutral, coconut oil adds a slight tropical vibe.

  • Freeze extras for up to 2 months. Pop in a toaster to reheat.

  • Toss in cinnamon or chocolate chips for fun.

Why They Rock

Equip Vanilla Protein gives these waffles a solid protein boost and great flavor. They’re gluten-free, low-carb, and perfect for keto if you tweak the liquids. Top them however you want—sweet or savory, they’re versatile.

Give these a shot and let me know how you like them!

Got a killer topping idea? Share it below!

Easy Protein Pancakes {Gluten Free + Dairy Free}

The Most Amazing Easy Pancakes I’ve Been Making Every Morning

If you’re anything like me, you love starting your morning with something warm, nourishing, and a little indulgent—but without the crash or the complicated cleanup. Enter: the most amazing easy pancakes that have become my go-to breakfast lately. They’re fluffy, satisfying, and packed with protein and fiber to keep you full and energized for hours.

The best part? They come together in just a few minutes with simple, wholesome ingredients you probably already have on hand.

Why These Pancakes Are a Game-Changer

These pancakes check every box:
♡ Gluten-free (thanks to the sprouted oats!)
♡ Dairy-free (hello, coconut yogurt and milk)
♡ Protein-packed (one scoop of your favorite protein powder does the trick)
♡ Kid-approved (even picky eaters devour them)
♡ Gut-friendly (sprouted oats and coconut yogurt are easier to digest)

I’ve been eating them every morning, and honestly, I haven’t gotten tired of them yet.

Easy Protein Pancakes

♡ 2 eggs
♡ 1/2 cup coconut yogurt (I use Harmless Harvest)
♡ 1/3 cup coconut milk
♡ 1/3 cup water
♡ 1 1/2 cup sprouted oats
♡ 1 scoop protein powder (your choice—vanilla works beautifully)
♡ 2 tsp baking soda
♡ 1 tsp cinnamon
♡ coconut oil spray (for griddle)

Directions:
1. Blend it all.
Throw everything into a high—speed blender and blend until smooth. The oats will break down into a hearty batter that’s not too thick and not too runny.
2. Heat your pan.
Warm a cast iron griddle or non-stick pan over medium heat and add a quick spray of coconut oil if needed.
3. Cook ‘em up.
Pour the batter onto the hot pan, about 1/4 cup at a time. Cook until bubbles form on the surface (around 2 minutes), then flip and cook another minute or so.
4. Top & Enjoy
My favorite toppings? A smear of crunchy peanut butter, strawberries, a light drizzle of maple syrup, and a sprinkle of hemp seeds—or sometimes just plain. Whatever your vibe is, they’re a blank canvas! ♡

These pancakes are perfect for busy mornings, post-workout fuel, or slow Saturdays with coffee in hand. They also freeze and reheat like a dream—just pop them in the toaster (or re-heat on the griddle) and you’re good to go.

If you try them, I’d love to know how you customize them! Tag me or leave a comment below—because amazing mornings start with amazing pancakes.

🥞💕