Chocolate Chip Protein Waffles

Name: Chocolate Chip Protein Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 80 g Oat, rolled; 40 g Protein powder; 2 Egg, large; 40 g Chocolate chip; 6 g Baking powder; 180 ml Water; 8 g Butter, softened

Chocolate Chip Protein Waffles · ready in 30 min · 2 servings · 444 kcal per serving · easy · 7 ingredients

These oat based protein waffles are crisp at the edges, tender inside, and dotted with melting chocolate chips for a breakfast that feels fun yet filling.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 2
kcal: 444
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gOat, rolled
40 gProtein powder
2Egg, large
40 gChocolate chip
6 gBaking powder
180 mlWater
8 gButter, softened

Equipment

blender, waffle iron, mixing bowl, whisk, spatula, pastry brush, serving plate, knife

Instructions

Mise en place
Gather the protein powder, oats, eggs, chocolate chips, baking powder, water, and butter with a scale, blender, bowl, whisk, spatula, and waffle iron. · 4 min
What to look for: All ingredients are measured and the tools are within reach.
Grind oats
Blend the oats until they look like coarse flour, then tip them into a mixing bowl with the protein powder and baking powder. · 2 min
What to look for: The oats are broken down into a pale, sandy flour.
Mix batter
Whisk in the eggs and water until the batter is thick but pourable, scraping the bowl so no dry pockets remain. · 3 min
What to look for: The batter flows slowly from the whisk and looks evenly mixed.
Rest batter
Rest the batter for 5 minutes so the oats hydrate and the protein powder thickens the mixture evenly. · 5 min
What to look for: The batter looks slightly thicker and more cohesive.
Heat iron
Heat the waffle iron and brush the grids with the butter when the indicator shows it is ready. · 5 min
What to look for: The iron is hot and the butter leaves a glossy film on the grids.
Fold chips
Fold the chocolate chips through the batter gently so they stay suspended instead of sinking to the bottom. · 1 min
What to look for: Chocolate chips are evenly scattered through the thick batter.
Cook waffles
Cook 2 portions in the waffle iron until steam slows, the edges look set, and each waffle releases cleanly from the grids. · 10 min
What to look for: The waffles are golden, crisp at the edges, and lift without tearing.
Serve warm
Serve the waffles warm while the chocolate is soft, cutting them into portions if needed for breakfast plates. · 1 min
What to look for: The waffles are plated with melted chocolate visible in the pockets.

Nutrition (per serving)

kcal	444
Protein	30 g
Carbohydrates	41 g
of which sugars	12 g
Fat	18 g
of which saturated	8 g
Fibre	6 g
Sodium	538 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs

May contain: soybeans, peanuts, tree nuts

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat chilled or frozen waffles at 204°C / 400°F for 2 to 4 minutes until crisp and hot in the center.

Ingredient substitutions

Oat

Protein powder: Use less than the oat weight because it absorbs liquid strongly and gives a denser waffle.

Protein powder

Oat: Keeps the waffle structure but lowers the protein and makes the texture more grain forward.

Egg

Water: Use 30 g water for each egg only if needed, knowing the waffle will be flatter and less tender.

Chocolate chip

Honey: Adds sweetness but removes the distinct chocolate pieces that make this style of waffle.

Baking powder

Egg: Use 1 extra egg for about 8 g baking powder to add lift, though the waffle will taste eggier.

Water

Egg: Adds richness and binding, but the batter will be thicker and less neutral.