Vegan Chocolate Peanut Butter Protein Waffle

This was my¬†first successful egg-less protein waffle. I have yet to master egg-less pancakes but I might need to because I miss those too. And I definitely can’t have eggs as much as I used to. That has been confirmed. Of course my first protein waffle would be chocolate + peanut butter, because no two things in this world go better with each other than chocolate and peanut butter do. I failed at roughly my 6th waffle attempt just before making this one and finally everything I needed to do clicked and I got it right on my 2nd try that morning…after having to trash the first one.

Vegan Chocolate Protein Waffles

More details on all my failed waffle attempts can be found here.

Get used to waffles now because every Wednesday (or at least most of them) will be Waffle Wednesday with a new variation of protein waffles coming at ya. So far I’ve made several…most of which I haven’t photographed. Look forward to these ones soon though:

  • Chocolate Almond Berry
  • Caramel Peanut Butter
  • PB&J Waffle Sandwiches
  • Cinnamon Bun
  • Double Chocolate Chip

Vegan Chocolate Protein Waffles

So I like waffles better than pancakes for several reasons:

  1. I only cook one waffle (or two if I make them for Justin). They are not necessarily faster but I pay less attention to them because they cook longer in the waffle iron and I can just look over to see if the “ready” light is on.
  2. The crispy outside texture
  3. I can make them without eggs
  4. Cleanup is easier

Vegan Chocolate Protein Waffles

Now I also like pancakes better for some reasons:

  1. They are softer and a little more fluffy (because I usually make them with eggs)
  2. I like eating things in stacks.
  3. I can smother stuff in between layers of pancakes
  4. They are a bit more photogenic.

I’m thinking I’ll give pancakes another try without eggs soon…


Chocolate Peanut Butter-Date Syrup Protein Waffle

Chocolate Peanut Butter-Date Syrup Protein Waffle


  • 1 serving chocolate protein powder
  • (30g)
  • 1 flax egg
  • 2 tbsp PB2
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp date syrup
  • 4-6 tbsp almond milk, unsweetened*
  • Sauce
  • 1 tbsp peanut butter
  • 1 tbsp date syrup
  • 1-2 tbsp almond milk to thin (just add a splash at a time)


  1. Mix 1 tbsp flaxseed with 3 tbsp of warm water and let sit.
  2. Combine all dry ingredients in a medium mixing bowl.
  3. Stir in date syrup, vanilla, and milk
  4. Add the flax egg and stir until well combined.
  5. Scoop batter into the middle of a waffle iron and cook for 5-8 minutes. Batter should spread itself out when the iron is closed.

*milk quantity depends on protein powder type and brand. Start with 4tbsp and add 1 tbsp at a time to get the right consistency. Batter should be thick, but not dry.


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