By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 3
310 cal · 15 min
SFH Coconut Protein Waffles
Recipe GLPR29b9b788dff031
Delicious and nutritious protein-packed waffles made with coconut flour and tapioca flour, naturally gluten-free and dairy-free. These fluffy waffles are perfect for a quick breakfast or brunch and can be topped with your favorite toppings like fresh fruit, nut butter, or maple syrup.
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Ingredients
1/4 cup unsweetened almond milk
4 large eggs
1/2 cup plant-based protein powder (vanilla or unflavored)
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Coconut oil for coating the waffle iron
Directions
Preheat your waffle iron according to the manufacturer's instructions. Lightly coat the cooking surfaces with coconut oil to prevent sticking.
In a large mixing bowl, combine the protein powder, coconut flour, tapioca flour, baking powder, and cinnamon. Stir until all dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until well combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients and fold together gently until just combined. The batter will be thick and should show no large pockets of dry ingredients.
Pour approximately 1/3 of the batter onto the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy on the outside. Repeat with the remaining batter to make three waffles total.
Transfer the finished waffles to a plate and serve warm with your choice of toppings such as fresh berries, chocolate chips, almond butter, coconut butter, or pure maple syrup.
Comments
This is a solid weeknight breakfast that hits most targets for a Charlotte cook. Almond milk, eggs, protein powder, and baking powder are standard at every major chain in the area; coconut oil and vanilla extract are ubiquitous. The real constraint is coconut flour and tapioca flour—both specialty items that mean a trip to Harris Teeter's natural foods aisle or ALDI's international section, a real friction point for a Monday morning. At roughly $1.50 per serving (driven by protein powder at $15–20 a container), the cost is reasonable for a high-protein breakfast. The stated 15 minutes is honest for mixing and cooking, though beginners should budget five extra minutes to dial in waffle-iron heat. The batter keeps overnight in the fridge, so batch-making on Sunday is feasible; reheating in a toaster oven works better than a microwave. This is fussy enough to skip on a true weeknight rush, but worth keeping in the rotation for a weekend brunch or meal-prep Sunday."
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