Protein Waffle Bar

Serves 8

20 Minute Prep Time

By Bridgette Clare, RHN on May 16, 2016 , categorized in Breakfast

Protein Waffle Bar

Forget your basic waffles. This spread is all about the not-so-basic toppings in a waffle bar. Take your expected waffle performance and level up with Bourbon Berry Sauce, Blueberry Lemon Compote, and Mexican Chocolate Sauce.


  • 1½ cups pancake and waffle flour (or gluten-free pancake and waffle flour)
  • ½ tsp baking powder
  • ½ cup Vanilla Vega® Clean Protein
  • ½ banana, mashed
  • 2 cups room temperature Silk® Unsweetened Original Almondmilk
  • 2 Tbsp coconut oil, room temperature (liquid)
  • 1 Tbsp sugar
  • 1 tsp salt
  • Basic Toppings:
  • Maple syrup

  • Chopped nuts or nut butter

  • Coconut oil

  • Berries (fresh or frozen)

  • Sliced banana

  • Faux chicken strips

  • Bourbon Berry Sauce
  • 2 cups blueberries (fresh or frozen)
  • ¼ cup brown sugar
  • 1 tsp salt
  • ¼ cup bourbon (No booze, no problem: sub ¼ cup water)
  • Blackberry Lemon Compote:
  • 2 cups blackberries (fresh or frozen)
  • ¼ cup sugar
  • 2 Tbsp lemon juice
  • 3 Tbsp room temperature water
  • Mexican Chocolate Sauce:
  • 2 cups vegan chocolate chips
  • ¼ cup canned coconut milk (sub water for a lighter sauce)
  • ¼ tsp cayenne
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ½ tsp vanilla


  1. Waffles:

    1. Preheat waffle iron.
    2. Combine flour, baking powder, sugar, salt and Vega® Clean Protein.
    3. In a separate bowl, combine banana, milk, and coconut oil.
    4. Mix wet into dry ingredients, until combined (careful not to overmix).

    *If the batter appears too thick, add more almond milk 1 tablespoon at a time. If it’s too thin add 1 tablespoon flour at a time.

    1. Lightly grease waffle iron with coconut oil.
    2. Cook waffles as per waffle iron directions (will vary depending on waffle iron).

    Top with basic and not-so-basic toppings to your heart’s desire!

  2. Bourbon Berry Sauce:

    1. Pre-heat saucepan over med-high heat.
    2. Add all ingredients to saucepan and bring to a low boil.
    3. Cook until sugar dissolves, stirring occasionally.
    4. Reduce to a simmer for 3-5 min.
    5. Allow to cool.
    6. Blend into thick and smooth.
    7. Serve.
  3. Blackberry Lemon Compote:

    1. Add all ingredients to saucepan and bring to a low boil over med-high heat.
    2. Boil until sugar dissolved, stirring occasionally.
    3. Reduce to low and simmer for 3 to 5 minutes.
    4. Remove from heat and allow to cool.
  4. Mexican Chocolate Sauce:

    1. Melt 1 3/4 cup vegan chocolate chips
    2. Add coconut milk, spices, salt and vanilla.
    3. Remove from heat.
    4. Stir in remaining chocolate.
    5. Allow to cool slightly (can be served warm or cool; your waffles, your choice)

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!