Snickerdoodle Protein Waffles

Alright you protein waffle lovin’ fools, I’m back at it!

If you follow me on Instagram (@kileigh_branae), then you already know I’m whipping up a fresh batch of waffles each week for my meal prep. Now, some people think “Waffles?! That’s too fancy! I don’t have a waffle maker… I have to buy one and then make this batter and then… nah… too much work. Pass!” These people are so WRONG that it makes me a little sad inside. No one should be deprived of fresh, homemade waffles. Aren’t you tired of your same ol’ oatmeal breakfast routine? C’mon… let’s #makebreakfastgreatagain.

I have a cheap-o waffle iron (you can find it here) and it’s lasted me over 3 years already. I’ve been using and abusing it weekly. I even dropped it a couple times, but she’s still kickin’!

My next point to the waffle naysayers: there couldn’t be an easier breakfast treat for meal prepping. You pour the batter in and let it do its magic, while your hands are free to make all your other food for the week.

Plus, they keep so well in the fridge that making 7 days worth is completely acceptable. You can even put them in the freezer to pop in the toaster as needed, old school “Leggo my Eggo” style.

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Now onto these specific waffles. Snickerdoodle cookies are my FAVORITE. The smell of cinnamon and sugar filling the kitchen is reason enough to love them. But is there anything better than a warm, slightly gooey snickerdoodle cookie fresh out of the oven?  Well, perhaps these waffles since you don’t have to feel guilty about having them for breakfast. They’re low fat, oil free, gluten free, dairy free, high protein, with a decent amount of carbohydrates to fuel your day.

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They’re perfect on their own, but they’re also a blank slate for whatever toppings you’re feeling. Fruit? Check. Toasted hazelnuts? Check. Raisins? Check. But my favorite way to serve them? I slather on some peanut butter almond milk yogurt. Then, I top them with some fresh banana slices, sprinkle on some more cinnamon and then drizzle on that beautiful maple syrup.

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One more important note about these waffles. I use Scottish style oats as my “flour”. If you aren’t familiar with Scottish oatmeal, it’s like regular oatmeal except they use a quartz millstone to ground the whole grains. They’re left with a heartier texture, perfect for baked goods, and in this case… waffles! You shouldn’t have any trouble finding Scottish oats in your regular grocery store. I love Bob’s Red Mill Scottish Oatmeal. If you can’t find them in your local store, you can purchase them here.

Snickerdoodle Protein Waffles

Prep Time: 10 mins | Total Time: 30 mins | Author: Kileigh Branae | Cuisine Type: Vegan, Fitness, Gluten Free | Serves: 1


  • 1/4 cup (36g) Scottish oatmeal
  • 1 heaping scoop (23g) organic unflavored pea protein
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Dash of Himalayan pink salt
  • 1/2 cup unsweetened nondairy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon unsweetened applesauce
  • 1/2-1 teaspoon liquid stevia extract (more or less to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

For Serving

  • banana slices
  • healthy pinch of cinnamon
  • 60g plain unsweetened nondairy yogurt
  • heaping tablespoon (15g) powdered peanut butter
  • 1/4 teaspoon liquid stevia extract
  • maple syrup


  1. Combine nondairy milk with apple cider vinegar and set aside for 10 minutes. This will make a vegan buttermilk. This step is optional, but I highly recommend it!
  2. Combine oats, pea protein, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
  3. In a separate bowl, combine vegan buttermilk, applesauce, stevia, vanilla extract and almond extract.
  4. Fold wet ingredients into dry ingredients. Depending upon any substitutions you make with protein powder or oats, you might need more or less milk. You want the batter to be thick but pourable, not runny. Don’t add more milk until after the batter rests; it will thicken. I know you’re excited, but you have to calm down a little here.
  5. Lightly spray waffle iron with a nonstick spray of choice (I often use grapeseed oil in a Misto spray bottle). Let the batter rest for 5-10 minutes while you heat up the waffle maker to medium.
  6. Depending on your waffle maker, pour enough batter to cover the griddle and let rest for 60-90 seconds. Close iron and cook for 8-10 minutes depending on your desired crispiness. Repeat this process until all batter is used. If you want to top your waffles with peanut butter yogurt, combine the plain nondairy yogurt, peanut butter powder, and stevia at this time.
  7. Top waffles with desired toppings and enjoy warm or keep in fridge for up to 1 week, or the freezer for up to 2 weeks.

Nutrition Information

Per Serving – Calories: 247 | Protein: 24g | Carbohydrates: 28g | Fat: 5g

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