Vegan Vanilla Waffles (Gluten-Free)


We have shared this recipe with you guys before (link here) but to show how versatile it actually is we used yet another type of protein powder and again… it worked! Proof is in the pudding, or in this case… the waffles.

This recipe doesn’t call for eggs and uses non-dairy milk alternatives, making it Vegan friendly as well as Gluten & Wheat-Free.

Vanilla Pancakes FltlayVanilla Pancakes


1.5 Cup Coconut milk/ Almond milk/ Soy Milk

0.5 Cup Gluten-Free rolled oats

0.8 Cup Brown Rice Flour*

1/8 Cup Arrowroot Flour

1 Scoop Non-GMO Vanilla Soy Protein

1 Tsp Xanthan Gum

1 Tsp Vanilla Extract

2 Drops Stevia (or alternative)

1 Tsp Baking Soda

1 Tsp Cider Vinegar

Spray oil of choice.

*Also works with Doves Farm Rice Flour blend, available at Waitrose/ Eroski Gibraltar.

Mix milk and vinegar together and set aside.

In a bowl mix together all your dry ingredients until combined. Then, fold in your wet ingredients until you get a thick batter.

Heat up waffle machine as per instructions. If you have never made waffles before add less batter rather than more. Add batter when green light goes off, then wait until green light goes off again to open waffle machine to remove waffle.

Note: If your waffle has a temperature setting, start at a lower heat then build it up.

Repeat until all batter is used up.

Pile them up on a plate, add your favourite Zero Calorie Syrup™ and ENJOY!

Soy has obtained a bad rep in the past few years, but as with everything we eat… there is the good and the bad! The great thing about soy is that it provides an amazing higher protein alternative for those who want to eat less meat or avoid it completely. (Us gym buffs care about getting them proteins in ya know). Soy comes in many forms, you see it in milk, burgers, meat-less alternatives, tofu, or even in your fave Waga’s meals dressed in sauces or them salty Edemame beans (which btw are delicious).

Now, the problem? Soy contains isoflavones — a type of phytoestrogren that mimics the effect of estrogen on the body. When you eat lots of soy, it has the potential to disrupt estrogen-sensitive systems in your body, including the reproductive system (which includes the brain, the pituitary gland and the reproductive organs). There have even been cases where women have eaten so much soy (think: 60 grams a day for a month) that they’ve temporarily shut down their menstrual cycle!

Aside from that, we also face the problem of genetically modified Soy… which in reality is MOST of the soy we eat.

Now, before we scare you off… the solution is not to avoid it completely, just eat it mindfully. Since going Dairy & Egg-Free it really has helped to add various Soy based items to hit daily protein targets! Choose to buy Non-GMO when possible (iHerb is great for this) and try to keep the intake at one meal per day and you will be fine! Balance is key.

(Sweetcorn is also genetically modified and no-one worries about that one.) Don’t fret.


Read about Non-GMO, what it means and what foods you should avoid. Link here.

Don’t forget to tag us if you try any of these recipes, you can find us on all social media outlets @themusclebakery 😛

For 15% discount on Bulkpowders use code: MUSCLEBAKERY15 | 10% discount on iHerb using code: JCB887