Vegan Chocolate Gingerbread Protein Waffle Recipe

Vegan Chocolate Gingerbread Protein Waffle Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8 waffles

Ingredients: Vegan Chocolate Gingerbread Protein Waffle Recipe

  • 3 cups alternative milk of choice
  • 4 teaspoons apple cider vinegar
  • 3 ½ cups all-purpose flour, spooned & leveled
  • ½ cup almond flour, spooned & leveled
  • 2 scoops Ascent Chocolate Plant Protein
  • 2 tablespoons baking powder
  • 2 tablespoons light brown sugar or coconut sugar, packed
  • 1 tablespoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick) unsalted vegan butter, melted
  • 1 cup dairy-free semi-sweet mini chocolate chips

For Topping

Maple syrup, vegan butter, seasonal fruit, nuts, or whipped coconut cream

Directions: Vegan Chocolate Gingerbread Protein Waffle Recipe

  • To a small mixing bowl add milk and apple cider vinegar.
    • Whisk to combine and set aside for 5 minutes to activate.
  • To a large mixing bowl add all-purpose flour, almond flour, Ascent Chocolate Plant Protein, baking powder, sugar, ginger, salt, cinnamon, nutmeg, and ground cloves.
    • Whisk to combine.
  • Add milk mixture and melted butter to the dry ingredients.
    • Whisk until just combined
    • (the batter will look a bit lumpy and that’s ok).
  • Use a spatula to fold mini chocolate chips into the batter.
  • Cook the waffles in batches in a preheated waffle iron that has been coated with cooking spray.
    • (Note, we used a Belgian waffle maker and used 1 cup batter per batch).
  • Place waffles on a baking sheet and place into the oven to keep warm while you make the other waffles.
  • Serve warm with desired toppings.


  • Place cooked waffles in a freezer friendly container and bag. Place in the freezer and reheat in the oven or place in a toaster for a quick and easy breakfast on-the-go!

In This Recipe

Sold Out