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.