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
Heat up your waffle iron and grease it lightly.
Mix all dry ingredients in a bowl.
In another bowl, whisk eggs, oil, water/milk, and vanilla.
Combine wet and dry ingredients, stir until smooth. If it’s too thick, add a bit more liquid.
Pour about 1/3 cup batter into the waffle iron. Cook 3-5 minutes until golden.
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!