Baba’s Heart Waffles
Our most requested recipe on social media is finally here!
This family-favourite recipe has been passed down for generations. Our Baba made these waffles every week, and they’ve always been a hit with everyone who tries them.
Over the years, I’ve adapted the traditional recipe to reduce processed sugar and add extra protein, making it a treat I feel great about giving my kids. And yes—they’re Baba-approved!
These waffles are perfect for a lunchbox snack, party treat, or a quick protein boost after school.
Featured lunchbox: Sparkle Teal Mini Lunchbox
Ingredients
- 2 cups self-raising flour
- 1/3 cup vanilla protein powder
- 1/3 cup monk fruit sweetener
- 4 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 1 pinch of salt
- 1 pinch of salt
Method
- In a bowl, whisk together all the dry ingredients. In a separate bowl, beat the eggs, milk, and vanilla essence.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. (Avoid over-mixing to keep the waffles light and fluffy!)
- Heat your waffle maker and lightly grease if needed. Pour about 1/3 cup of batter into the waffle maker at a time.
- Cook according to your preferred crispiness and your waffle maker’s settings.
- Let them cool, then store in an airtight container for up to 7 days.
Tips:
To make this recipe gluten-free, swap self-raising flour for almond flour and add 1 tsp of baking powder.
Adding protein powder boosts the protein content. You can swap for unflavoured or chocolate protein powder for a delicious chocolate waffle variation.
Your waffles will be soft and fluffy straight out of the waffle maker but will firm up slightly as they cool.
