Simple, Delicious, Gluten-Free Protein Waffles

We are HUGE waffle fans in this household, which would likely come as no surprise for you if you follow our instagram stories! . So It kind of goes without saying that they will be a central part of our annual Easter Brunch. The fact that these waffles are protein packed, heart healthy, and fibre- full helps balance out some of the unhealthy dishes on the table, read: bacon and CHOCOLATE! This waffle recipe requires just one flour, oat flour, which you can easily make yourself (see step one!).


  • 1½ cups (128 grams) oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Pinch of cinnamon, optional
  • 1/4 cup flax seeds (or ground)
  • 1/4 cup hemp seeds
  • ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
  • ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
  • 2 large eggs
  • 1 cup bluberries
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. To make your own oat flour, simply blend old-fashioned or quick-cooking oats  in a food processor or blender until they are ground into a fine flour. You’ll need to blend roughly 1½ cups oats to make enough flour for these waffles. Once you’ve blended the flour, measure it using the spoon and swoop method to make sure you have the right amount.
  2. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, flax, hemp, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
  3. Pour the wet ingredients into the dry ingredients. Whisk and add in blueberries until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
  4. Once 10 minutes is up, give the batter one more swirl with your whisk. Spray coconut oil over the hot irons entire surface and pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. DO NOT OVERFILL iron! Learn from my mistakes! If overfilled you will have an enormous mess on your hands!
  5. Once the waffle is golden and crisp, transfer it to plate or baking sheet. Avoid stacking waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
  6. Repeat with remaining batter. Top waffles with sugar free maple syrup and berries!


MAKE IT EGG FREE: You can actually just omit the eggs. The waffles will be slightly more delicate, but they’ve turned out great for me.
MAKE IT DAIRY FREE: Use non-dairy milk and coconut oil.
MAKE IT VEGAN: Use non-dairy milk, coconut oil and omit the eggs.
FREEZE IT: These waffles freeze beautifully. We like to make extra on the weekends and then heat up in the toaster for a quick weekday breakfast! Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Happy Easter! We want to see these delish waffles in your Easter spread! Be sure to tag us on instagram or send us an email at

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