5-10 Minutes

5 Minutes

15 Minutes

Author: Christi Davis
Recipe type: Gluten Free
Yield: 3-4 Servings



  • 1 Serving/Scoop Vegan Vanilla Protein Powder
  • ¼ Cup Almond Flour
  • ¼ Cup Cassava Flour
  • 1 teaspoon baking powder
  • ½ teaspoon Cinnamon
  • ½ teaspoon Himalayan Sea Salt
  • ½ teaspoon Pure Vanilla Extract
  • ½ Cup Non-Dairy Milk or Water (I used almond milk or can use coconut milk)
  • 1 Egg
  • 2 TBSP Melted Ghee (can use organic butter or coconut oil)
  • ½ Cup Organic Blueberries – more for topping
  • Coconut Oil Spray
  • Optional: Top with slivered almonds, berries, bananas, etc. Can drizzle with almond butter, date syrup or pure maple syrup.


  1. Allow waffle iron to heat up.
  2. In a medium mixing bowl add the dry ingredients: protein powder, almond & cassava flours, baking powder, cinnamon, and salt. Lightly stir.
  3. In a small mixing bowl, add the eggs, vanilla extract, and almond milk. Do NOT add ghee yet.
  4. Add wet ingredients to dry ingredients. Work out lumps but don’t overmix the batter.
  5. Important, wait until all above are mixed before adding melted ghee. Add in ghee, mix until combined.
  6. Add in the blueberries until incorporated into batter.
  7. Once iron is heated, lightly spray (with coconut oil) both sides & ladle in batter (about ½ – ¾ cup) – don’t overfill iron.
  8. Cook about 5 minutes until golden outside and center stiffens up (not jiggly).
  9. Enjoy topped with one of the above optional items.

*Try and use all organic ingredients if possible.