QiMeal
Banana Protein Waffles
Banana Protein Waffles · ready in 18 min · 2 servings · 431 kcal per serving · easy · 5 ingredients
Banana Protein Waffles turn ripe banana, oat, egg, and protein powder into a tender breakfast with natural sweetness and crisp edges.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Serves
- 2
- kcal
- 431
- Difficulty
- easy
Ingredients · 2 servings
- 240 gBanana, ripe
- 35 gProtein powder, plain whey
- 80 gOat, rolled
- 2Egg, large
- 6 gOlive oil, for waffle iron
Equipment
waffle iron, blender, spatula, ladle, mixing bowl, pastry brush, plate
Instructions
- Prepare Station
Gather banana, protein powder, oat, egg, and olive oil, then set out a blender, scale, spatula, ladle, bowl, and waffle iron. · 3 min
What to look for: All ingredients are measured and tools are within reach.
- Blend Batter
Blend banana and egg until smooth, then add oat and protein powder and blend again until the batter is thick but pourable. · 5 min
What to look for: Batter looks smooth, pale, and slowly falls from the spatula.
- Heat Iron
Heat the waffle iron until fully hot, then brush the plates lightly with olive oil to help the waffles release cleanly. · 4 min
What to look for: A drop of batter sizzles gently on contact.
- Cook First Waffle
Pour half the batter into the center, close the waffle iron, and cook until steam slows and the surface is deep golden. · 5 min
What to look for: Steam has reduced and the waffle edges look set and browned.
- Cook Second Waffle
Repeat with the remaining batter, brushing more olive oil only if needed, until the second waffle is golden and firm. · 5 min
What to look for: The second waffle lifts easily and holds its shape.
- Serve Warm
Serve the waffles warm as they are, letting the banana sweetness and tender oat crumb carry the protein rich breakfast. · 1 min
What to look for: Waffles are warm, crisp at the edges, and ready to eat.
Nutrition (per serving)
| kcal | 431 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 56 g |
| of which sugars | 16 g |
| Fat | 12 g |
| of which saturated | 3 g |
| Fibre | 7 g |
| Sodium | 133 mg |
Nutri-ScoreA
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat on a rack until warmed through and crisp at the edges, about 6 to 8 minutes.
Ingredient substitutions
Banana
- Honey: Use only when banana is unavailable, with a little water if the batter becomes too thick.
Protein powder
- Oat: This keeps the batter workable but lowers the protein content noticeably.
Oat
- Protein powder: Use less than the oat weight because protein powder absorbs liquid differently.
Egg
- Banana: Adds binding and sweetness, though the waffle will be softer and less airy.
Olive oil
- Butter: Use melted butter for a richer flavor and similar release from the waffle iron.
