Strawberry Breakfast Waffle ( High-Protein )

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Fluffy in the center, lightly crisp on the edges, and packed with real strawberry flavor, this Strawberry Breakfast Waffle comes together fast and feels like a treat without the crash.

This one is for all my waffle lovers. Try this recipe if you want a healthy protein waffle that hits noth the mark and your macros.

This waffle is golden, lightly pink from fresh strawberries, and looks straight out of a brunch spread even though it’s made with simple, everyday ingredients and one bowl.

Protein waffles aren’t easy to pull off, they end up tasting like protein powder, collapsing in the middle or just plain rubbery.

Why You Will Love This Recipe

• High protein without a chalky or dry texture
• Naturally sweetened with real strawberries for fresh flavor
• Quick enough for busy mornings but pretty enough for weekend brunch
• Works well for meal prep with smart storage tips
• Flexible with substitutions for lower-carb or macro adjustments
• Crisps on the outside while staying tender inside
• No blender required and minimal cleanup

This Strawberry Breakfast Waffle is best described as macro-friendly and low-carb adaptable.

As written, it is not strict keto due to the oat flour and honey, but I include clear keto and lower-net-carb substitutions below.

With swaps, it can absolutely fit a low-carb or ketogenic lifestyle. The waffle is high in protein, can be made ahead, stores well, and reheats beautifully when handled correctly.

Ingredients You Need

Vanilla Whey Protein Powder

This provides structure and protein. Whey works best here. Plant-based protein will make the batter dense and dry. Vanilla adds sweetness without extra sugar.

Oat Flour

A small amount keeps the waffle fluffy and prevents a rubbery texture. Almond flour is not a 1:1 swap. For low-carb or keto, use finely milled almond flour but expect a softer interior.

Baking Powder

Essential for lift. Do not skip or reduce, or the waffle will be flat and dense.

Honey

Adds moisture and helps browning. For low-carb or keto, swap with a liquid monk fruit or allulose syrup. Granular sweeteners will dry the batter.

0% Greek Yogurt

Adds creaminess and protein while keeping fat controlled. Full-fat yogurt will change macros but still works. Do not substitute with regular yogurt, which is thinner and affects texture.

Egg

Provides structure and helps the waffle set. This cannot be omitted or replaced with egg whites alone.

Milk

Helps thin the batter to a pourable consistency. Unsweetened almond milk works well for lower carbs.

Fresh Strawberries

Microwaving and draining them is critical. Too much liquid will prevent crisping and cause sticking. Frozen strawberries release too much water and are not recommended.

Optional Toppings

Fresh strawberries, protein vanilla ice cream, or sugar-free chocolate sauce all work. Be mindful that toppings change net carbs.

Step-by-Step Directions

Preheat your waffle maker fully and spray generously with oil. This batter sticks easily if the iron is not hot.

Microwave strawberries for 30 seconds, mash well, and drain excess liquid. This step is non-negotiable.

In a bowl, whisk together protein powder, oat flour, and baking powder until evenly combined.

Add honey, Greek yogurt, egg, milk, and prepared strawberries. Mix until thick but scoopable.

Let the batter rest for 2 minutes. This allows the flour and protein to hydrate.

Pour ⅔ cup batter into the waffle maker and close gently.

Cook until golden brown and just firm to the touch. Do not open early.

Remove carefully and serve immediately for best texture.

You will have about ⅓ cup batter remaining. Use it for a mini waffle or refrigerate for later use.

Tips for Success

• Always drain the strawberries. My first test batch was soggy and refused to release from the iron.
• Do not underheat the waffle maker. A lukewarm iron guarantees sticking.
• Let the waffle finish cooking fully before opening. Protein waffles need time to set.
• Use spray oil generously, especially if your waffle maker is older.
• If using almond flour, expect less crispness and cook slightly longer.
• Eat immediately or reheat in a toaster. Microwaving softens the exterior.

Frequently Asked Questions

Can I make this Strawberry Breakfast Waffle keto?

Yes, with swaps. Replace oat flour with fine almond flour and honey with liquid monk fruit or allulose. Net carbs will drop significantly, though texture will be softer.

How many net carbs are in this waffle?

As written, this is not keto-level net carbs due to oat flour and honey. With keto substitutions, net carbs can be reduced substantially depending on brands used.

Can I store or freeze this waffle?

Yes. Store in the fridge for up to 3 days. Freeze once fully cooled, then reheat in a toaster for best results.

Can I use frozen strawberries?

Not recommended. They release too much liquid and affect structure and crispness.

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