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Protein Waffles with Lupin and Nuts Flour Breakfast

Protein Waffles with Lupin and Nuts Flour

Crisp-edged waffles with a tender centre, built on whole wheat, lupin, and de-oiled nut flours. Yacon syrup adds a mild caramel note while rapeseed oil helps the waffles release cleanly from the iron.

By Lionel 01 Aug 2026 40 min total 3 min read
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BreakfastHigh-ProteinHigh-FiberEggs
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Ingredients

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Preparation Steps

  1. Combine the dry ingredients

    Whisk the Whole Wheat Flour, Lupin flour, De-oiled peanut flour, De-oiled almond flour, Baking powder, and Salt in a large bowl until evenly blended.

  2. Make the batter

    In a second bowl, whisk the Eggs, Yacon syrup, Rapeseed Oil, and most of the Semi-Skimmed Milk. Pour the liquid mixture into the dry ingredients and whisk just until no dry pockets remain.

  3. Rest and adjust

    Leave the batter to stand for 10 minutes so the lupin and de-oiled flours can absorb liquid. Whisk in the remaining Semi-Skimmed Milk gradually until the batter falls from the whisk in a thick, steady ribbon and spreads slowly across the bowl; it should not sit in a mound or run like crêpe batter.

  4. Cook the waffles

    Heat a waffle iron to medium-high. Add batter without overfilling the grid, close the lid, and cook for 4 to 6 minutes, until the steam has mostly subsided and the waffles are deep golden with firm edges. Transfer to a rack briefly before serving to keep the surface crisp.

Recipe insights

Water absorption is the main variable

De-oiled peanut and almond flours contain far less fat than regular ground nuts, so they behave as thirsty dry ingredients in the batter. Alongside lupin flour, they make the final thickness less predictable than a standard wheat waffle mix. The visual cue matters more than using every drop of milk: aim for a heavy ribbon that relaxes slowly across the bowl. This also explains why a waffle can tear when opened too soon. Its surface needs time to set while the centre finishes losing moisture.

Toppings

Breafkast waffles would not be the same without a good topping, so pour on it whatever you like, my go-to is maple syrup !

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EAT-Lancet-Inspired Recipes for Everyday Life46 recipes High-Protein Breakfasts23 recipes

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Lentil & bulgur bowl with walnuts

4 servings · 6 ingredients

  • Green lentils, dry240 g
  • Bulgur, dry200 g
  • Baby spinach300 g
  • Cherry tomatoes300 g
  • + walnuts, olive oil70 g
Per serving
545 kcal
Protein
25 g
Fibre
16 g

Energy from

  • Protein 18%
  • Carbs 57%
  • Fat 25%

Nutrition from Health Canada · CNF 2026