GLUTEN-FREE HIGH PROTEIN WAFFLES AND WAFFLE-PANCAKE MIX

Up your breakfast game in time for back-to-school

The Healthiest GF Waffle Mix Recipe

Always keep this mix stashed in your pantry! We even bring a bag of this waffle mix with us when we travel.

Since my kids were little (photo above!), we got in the habit of always having a stack of homemade waffles or pancakes in our fridge to pop in the toaster. To make sure my early riser boy (now 6 years old!) starts his day right, I created this nutrient-dense Gluten-Free Waffle-Pancake Mix to sneak in as much nutrition and protein as possible. If you have active kids, you’ll want to ALWAYS keep this Mix stashed in your pantry! My kids even request it for dinner (nutrition-approved and fast for busy weeknights!).

For more breakfast inspiration, check out my Top Breakfast Recipes for Athletes.

To save time in the mornings and start your day right, watch my Nourished Mornings Meal Prep Class.

Elyse’s Gluten-Free Waffle Mix

Makes about 6 cups

4 cups oat flour (GF oats if sensitive, grind rolled oats in a food processor or blender)
1 cup almond flour
1/2 cup GF cup-for-cup flour blend (can sub all-purpose flour if not GF)
2 tablespoons baking powder
1 tablespoon ground cinnamon
1/2 tablespoon fine sea salt

Combine the above in a flour canister and store in the pantry for up to 1 month or in the fridge/freezer for longer.

Gluten-Free Protein Waffles Recipe

Makes ~10 Belgium waffles

These loaded waffles provide endless energy and are easy-to-digest so enjoy them before or after your run. Before a run: drizzle with nut butter and maple syrup. After a run: try the savory variation below. This is the kid-favorite breakfast we make most frequently!

½ cup milk of choice
½ cup plain whole milk or Greek yogurt
4 eggs (I sometimes sneak in an extra egg)
4 tablespoons (½ stick) butter or virgin coconut oil, melted
2 cups GF Waffle Mix (above)
¼ cup ground flax, optional

In a medium bowl (preferably with a pour spout), whisk together the milk, yogurt, eggs, and melted butter. Stir in the waffle mix and flax, if using. Allow the batter to rest for 10 minutes while you heat the waffle iron.

Pour batter into the waffle maker, being careful not to overfill, and cook according to the manufacturer’s instructions. Transfer the waffles to a plate and repeat.

Serve warm, with nut butter and maple syrup for drizzling on top, if desired. Store cooled leftover waffles in the fridge for up to 5 days (or in a zipper bag in the freezer for up to 2 months). Thaw overnight in the fridge. Pop in the toaster to reheat.

Savory Waffles: Top each waffle with a fried egg and grated cheese or sliced avocado, yum! This is my favorite way to eat waffles for a hearty recovery meal after a long run.

Don't miss out on watching my Nourished Mornings Meal Prep Class to end your reliance on sugary and expensive packaged "breakfast" shortcuts.