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Blueberry Paleo Protein Waffles

These single-serve gluten free protein waffles are studded with juicy blueberries and have a 5 minute lemon sauce! Perfect for a paleo friendly, gluten free breakfast on busy mornings!
Course Breakfast
Cuisine American
Keyword gluten free, paleo, protein, single serving, waffles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Waffle


For the sauce:

  • 2 Tbsp Fresh lemon juice
  • 4 tsp Honey

For the waffles:

  • 1 Scoop Vanilla grass-fed protein powder (35g)
  • 2 tsp Coconut flour
  • 2 tsp Coconut sugar
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1 Large egg
  • 3-5 Tbsp Unsweetened vanilla almond milk * read notes!
  • Zest of 1 lemon
  • 2 Tbsp Fresh blueberries lightly heaping


  • Whisk together the lemon juice and honey in a medium, microwave safe bowl until well combined. Microwave until reduced by about half, darkens in color, and the mixture begins to stop bubbling, about 2-2 1/2 minutes. Watch closely while it microwaves, if you over-cook it you will have hard taffy, not syrup. Place into the refrigerator to chill and thicken while you make the waffles.
  • Rub a waffle iron with coconut oil and heat on the highest setting.
  • In a small bowl whisk the protein powder, coconut flour, coconut sugar, baking powder and salt.
  • Lightly whisk the egg and add it in, along with the milk and lemon zest and whisk until smooth. Adjust the milk accordingly (as per notes)
  • Spoon the batter into the middle of the waffle iron, spreading out only slightly and cook until golden brown and crispy. Repeat with remaining batter. **read notes.
  • Drizzle with the thickened lemon syrup and DEVOUR!


*The amount of milk you need depends on the consistency of your protein powder. If it’s a thinner powder, you need less milk. Thicker? More. You want this to a be pretty thick batter, like a slightly runnier cookie dough. You may need to make these a few times before you get the liquid right for your protein powder. My protein powder is good with just over 3 Tbsp, but I have experimented with others that need more.
** The amount of time cooking also depends on your protein. I tried this with 3 different brands and some came out perfectly crisp right away, some needed a few rounds of cooking in the iron. Cook according to your desired level of crispness. You also may need to really hold the waffle iron down if your dough is thick, in order to get crispiness. Like I said, you may need to make them a few times until you totally nail them.