General Tso cauliflower tastes just like your favourite Chinese takeout order! Crispy on the outside, tender on the inside, and coated in a sweet, sticky and spicy sauce. Yum!
If you couldn’t tell from my Buffalo Cauliflower Wings , Roasted Cauliflower Hummus , and Roasted Cauliflower Steaks , cauliflower is one of my favourite vegetables. I love how it can be swapped in to veganise so many meat-based dishes—like this General Tso cauliflower! It’s sweet and spicy, with plenty of sticky sauce that clings to every little nook and cranny of the cauliflower florets. (I also ensured that this recipe makes enough sauce that you’ll have some extra for your leftovers. Yes friends, that’s how much I care about you!)
Why This General Tso Cauliflower Is Better Than Takeout
This General Tso cauliflower recipe is miles better than the takeout version—for one, it’s made with cauliflower instead of the usual chicken! Here are some more reasons to love it:
- Easy to make . With simple steps and easy to find ingredients, this dish comes together quickly, making it perfect for weeknight dinners and meal prep!
- Super crispy, but without the frying. Baking the cauliflower ensures a crispy texture without the need for deep-frying, so you get all the crunch without all the oil, mess, and cleanup.
- Sweet and spicy . It’s the best flavour combination if you ask me! General Tso sauce has the perfect balance.
Notes on Ingredients
Here’s a breakdown of the ingredients you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the General Tso Sauce:
- Sesame oil – Use toasted sesame oil for a fabulous nutty flavour.
- Garlic and ginger – Using fresh gives the sauce punchy flavour, although dried can be used in a pinch.
- Light soy sauce – You can substitute liquid aminos or tamari. If you want to use regular soy sauce, cut back on the salt elsewhere in the recipe. If you use liquid aminos, add about 1/2 teaspoon more cornstarch and 1/2 teaspoon more water to the cornstarch slurry.
- Raw unrefined brown sugar – Or coconut sugar if you prefer.
- Hoisin sauce – This is thick and sweet, but it’s also got quite a bit of depth.
- Cornstarch + water – To make a slurry for thickening the sauce.
- Sesame seeds
- Rice wine vinegar – If you don’t have rice wine vinegar, don’t feel like you have to go out and buy it—just use regular vinegar!
- Water or broth – I love using my homemade vegetable broth .
- Whole chilis – Or use red pepper flakes.
For the Cauliflower Wings:
- Cauliflower – Use a medium head; if you use a large head, you may need to double the batter and sauce.
- All-purpose gluten-free flour mix – Or regular all-purpose flour if you’re not on a gluten-free diet.
- Unsweetened almond milk – This can be replaced with any plant-based milk as long as it’s unsweetened and unflavoured.
- Sea salt and ground black pepper
- Garlic powder
- Gluten-free breadcrumbs – Or regular breadcrumbs if you don’t need gluten-free.
- Chopped scallion and sesame seeds – For garnish.
How to Make General Tso Cauliflower
This is a quick rundown of the steps involved in making this recipe. Grab the full recipe instructions at the bottom of the post!
Cut the cauliflower into florets.
- Prepare . Preheat your oven to 450°F and line a baking sheet with a silicone mat or greased foil. Cut the cauliflower into bite-sized florets.
- Set up the dredging stations . Whisk together the flour, almond milk, salt, black pepper, and garlic powder. Adjust the consistency by adding more milk if needed. Place the breadcrumbs in a separate bowl.
Dredge the cauliflower.
- Dredge the cauliflower . Coat each cauliflower piece in the batter, shake off the excess, dip in the breadcrumbs, and place on the baking sheet.
- Bake . Place the pan in the oven and bake for 22 minutes.
Make the General Tso sauce.
- Make the sauce . Heat the oil in a pan over medium-high heat. Sauté the ginger and garlic until fragrant, then whisk together all the sauce ingredients to dissolve the cornstarch. Bring to a boil, then simmer for 4 minutes, whisking frequently until the sauce thickens.
- Sauce the cauliflower . Remove the cauliflower from the oven, toss in the sauce to coat, then return the florets to the baking sheet and bake for 5 more minutes.
- Serve . Garnish with scallions and sesame seeds, then serve.
Tips and Variations
- Cut the florets to an even size . This will ensure that they cook evenly and all finish cooking at the same time!
- Adjust the heat . You can add more chilis or red pepper flakes to the sauce if you prefer a spicier General Tso cauliflower. Or you can reduce the amount for a milder version.
- Try it with tofu . Make my General Tso Tofu !
Serving Suggestions
My favourite way to serve General Tso cauliflower is as a cauliflower wing for snacking. You can also make it a meal by serving it with rice or quinoa . It’s great as an addition to meal bowls and salads, or get creative and make it into tacos with colourful Kale Slaw .
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
More Tasty Cauliflower Recipes
- Butter Cauliflower
- Cauliflower Gnocchi
- Whole Roasted Cauliflower
- Cauliflower Pizza Bites
- Roasted Cauliflower Soup
Ingredients
General Tso Sauce
- 1 teaspoon sesame oil , 4.5 grams
- 2 cloves minced garlic
- ½ teaspoon grated fresh ginger , 2 grams
- ¼ cup light soy sauce* , 60 grams
- ¼ cup raw unrefined brown sugar or coconut sugar , 50 grams
- 2 tablespoons hoisin sauce , 30 grams
- 1 teaspoon cornstarch + 1 teaspoon water , stirred together, 4 grams cornstarch + 5 grams water
- ½ teaspoon sesame seeds , 1.5 grams
- 1 tablespoon rice wine vinegar , 15 grams
- ½ cup water or broth , 120 grams
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix , 60 grams
- ½ cup unsweetened almond milk , 120 grams
- ¼ teaspoon sea salt , 1.5 grams
- ¼ teaspoon ground black pepper , 0.5 grams
- ¼ teaspoon garlic powder , 0.75 grams
- 1 cup crispy gluten free breadcrumbs , seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
- chopped scallion & more sesame seeds , to garnish
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately – enjoy!
General Tso Sauce
- In a pan over medium high heat, heat the sesame oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
- Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat this cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
General Tso cauliflower tastes just like your favourite Chinese takeout order! Crispy on the outside, tender on the inside, and coated in a sweet, sticky and spicy sauce. Yum!
If you couldn’t tell from my Buffalo Cauliflower Wings , Roasted Cauliflower Hummus , and Roasted Cauliflower Steaks , cauliflower is one of my favourite vegetables. I love how it can be swapped in to veganise so many meat-based dishes—like this General Tso cauliflower! It’s sweet and spicy, with plenty of sticky sauce that clings to every little nook and cranny of the cauliflower florets. (I also ensured that this recipe makes enough sauce that you’ll have some extra for your leftovers. Yes friends, that’s how much I care about you!)
Why This General Tso Cauliflower Is Better Than Takeout
This General Tso cauliflower recipe is miles better than the takeout version—for one, it’s made with cauliflower instead of the usual chicken! Here are some more reasons to love it:
- Easy to make . With simple steps and easy to find ingredients, this dish comes together quickly, making it perfect for weeknight dinners and meal prep!
- Super crispy, but without the frying. Baking the cauliflower ensures a crispy texture without the need for deep-frying, so you get all the crunch without all the oil, mess, and cleanup.
- Sweet and spicy . It’s the best flavour combination if you ask me! General Tso sauce has the perfect balance.
Notes on Ingredients
Here’s a breakdown of the ingredients you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the General Tso Sauce:
- Sesame oil – Use toasted sesame oil for a fabulous nutty flavour.
- Garlic and ginger – Using fresh gives the sauce punchy flavour, although dried can be used in a pinch.
- Light soy sauce – You can substitute liquid aminos or tamari. If you want to use regular soy sauce, cut back on the salt elsewhere in the recipe. If you use liquid aminos, add about 1/2 teaspoon more cornstarch and 1/2 teaspoon more water to the cornstarch slurry.
- Raw unrefined brown sugar – Or coconut sugar if you prefer.
- Hoisin sauce – This is thick and sweet, but it’s also got quite a bit of depth.
- Cornstarch + water – To make a slurry for thickening the sauce.
- Sesame seeds
- Rice wine vinegar – If you don’t have rice wine vinegar, don’t feel like you have to go out and buy it—just use regular vinegar!
- Water or broth – I love using my homemade vegetable broth .
- Whole chilis – Or use red pepper flakes.
For the Cauliflower Wings:
- Cauliflower – Use a medium head; if you use a large head, you may need to double the batter and sauce.
- All-purpose gluten-free flour mix – Or regular all-purpose flour if you’re not on a gluten-free diet.
- Unsweetened almond milk – This can be replaced with any plant-based milk as long as it’s unsweetened and unflavoured.
- Sea salt and ground black pepper
- Garlic powder
- Gluten-free breadcrumbs – Or regular breadcrumbs if you don’t need gluten-free.
- Chopped scallion and sesame seeds – For garnish.
How to Make General Tso Cauliflower
This is a quick rundown of the steps involved in making this recipe. Grab the full recipe instructions at the bottom of the post!
Cut the cauliflower into florets.
- Prepare . Preheat your oven to 450°F and line a baking sheet with a silicone mat or greased foil. Cut the cauliflower into bite-sized florets.
- Set up the dredging stations . Whisk together the flour, almond milk, salt, black pepper, and garlic powder. Adjust the consistency by adding more milk if needed. Place the breadcrumbs in a separate bowl.
Dredge the cauliflower.
- Dredge the cauliflower . Coat each cauliflower piece in the batter, shake off the excess, dip in the breadcrumbs, and place on the baking sheet.
- Bake . Place the pan in the oven and bake for 22 minutes.
Make the General Tso sauce.
- Make the sauce . Heat the oil in a pan over medium-high heat. Sauté the ginger and garlic until fragrant, then whisk together all the sauce ingredients to dissolve the cornstarch. Bring to a boil, then simmer for 4 minutes, whisking frequently until the sauce thickens.
- Sauce the cauliflower . Remove the cauliflower from the oven, toss in the sauce to coat, then return the florets to the baking sheet and bake for 5 more minutes.
- Serve . Garnish with scallions and sesame seeds, then serve.
Tips and Variations
- Cut the florets to an even size . This will ensure that they cook evenly and all finish cooking at the same time!
- Adjust the heat . You can add more chilis or red pepper flakes to the sauce if you prefer a spicier General Tso cauliflower. Or you can reduce the amount for a milder version.
- Try it with tofu . Make my General Tso Tofu !
Serving Suggestions
My favourite way to serve General Tso cauliflower is as a cauliflower wing for snacking. You can also make it a meal by serving it with rice or quinoa . It’s great as an addition to meal bowls and salads, or get creative and make it into tacos with colourful Kale Slaw .
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
More Tasty Cauliflower Recipes
- Butter Cauliflower
- Cauliflower Gnocchi
- Whole Roasted Cauliflower
- Cauliflower Pizza Bites
- Roasted Cauliflower Soup
Ingredients
General Tso Sauce
- 1 teaspoon sesame oil , 4.5 grams
- 2 cloves minced garlic
- ½ teaspoon grated fresh ginger , 2 grams
- ¼ cup light soy sauce* , 60 grams
- ¼ cup raw unrefined brown sugar or coconut sugar , 50 grams
- 2 tablespoons hoisin sauce , 30 grams
- 1 teaspoon cornstarch + 1 teaspoon water , stirred together, 4 grams cornstarch + 5 grams water
- ½ teaspoon sesame seeds , 1.5 grams
- 1 tablespoon rice wine vinegar , 15 grams
- ½ cup water or broth , 120 grams
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix , 60 grams
- ½ cup unsweetened almond milk , 120 grams
- ¼ teaspoon sea salt , 1.5 grams
- ¼ teaspoon ground black pepper , 0.5 grams
- ¼ teaspoon garlic powder , 0.75 grams
- 1 cup crispy gluten free breadcrumbs , seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
- chopped scallion & more sesame seeds , to garnish
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately – enjoy!
General Tso Sauce
- In a pan over medium high heat, heat the sesame oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
- Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat this cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
General Tso Cauliflower
Ingredients
General Tso Sauce
- 1 teaspoon sesame oil 4.5 grams
- 2 cloves minced garlic
- ½ teaspoon grated fresh ginger 2 grams
- ¼ cup light soy sauce* 60 grams
- ¼ cup raw unrefined brown sugar or coconut sugar 50 grams
- 2 tablespoons hoisin sauce 30 grams
- 1 teaspoon cornstarch + 1 teaspoon water stirred together, 4 grams cornstarch + 5 grams water
- ½ teaspoon sesame seeds 1.5 grams
- 1 tablespoon rice wine vinegar 15 grams
- ½ cup water or broth 120 grams
- Whole chillis to boil or ¼ teaspoon red pepper flakes
Cauliflower Wings
- 1 medium head cauliflower if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix 60 grams
- ½ cup unsweetened almond milk 120 grams
- ¼ teaspoon sea salt 1.5 grams
- ¼ teaspoon ground black pepper 0.5 grams
- ¼ teaspoon garlic powder 0.75 grams
- 1 cup crispy gluten free breadcrumbs seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
- chopped scallion & more sesame seeds to garnish
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately - enjoy!
General Tso Sauce
- In a pan over medium high heat, heat the sesame oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
- Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat this cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
Nutrition
General Tso Cauliflower https://jessicainthekitchen.com/general-tso-cauliflower-wings/ June 2, 2025
Protein waffles help you power through your morning with 10 grams of plant protein per serving! They’re fluffy and delicious, with some extra satisfaction.
I absolutely love waffles (as you can see from my Lemon Poppyseed Waffles and Banana Bread Waffles !), but let’s be honest: they’re not the most filling breakfast. But thanks to a protein powder boost, these vegan protein waffles are more satisfying so they’ll power you all the way through to lunch. Whether I’m rushing out the door in the morning or need a quick breakfast before hitting the gym, these are my go-to choice!
Why These Protein Waffles Are the BEST Way to Start Your Day
Stock these waffles in your freezer and your mornings are going to be so much easier! Here’s why you’ll love them.
- The perfect texture . With crispy edges and a fluffy interior, these waffles have the ideal texture you want in a waffle recipe. They are divine!
- More staying power . The protein powder in these waffles help make them more filling than the traditional version.
- Great for meal prep . You can make a big batch on the weekend and freeze them for busy weekday mornings. They’re fabulous when toasted!
Notes on Ingredients
Here are the key ingredients for making vegan protein waffles. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar – This helps activate the baking powder for fluffier results.
- Whole wheat flour – I love the heartier texture and flavour this adds, but if you’d like, you can use white whole wheat flour, which has a milder flavour and lighter texture.
- Vegan protein powder – I recommend using unflavoured or vanilla protein powder for these waffles.
- Ground flaxseed – This is used as a vegan egg substitute .
- Baking powder
- Cinnamon – For warmth, if you’d like.
- Salt
- Maple syrup or agave syrup – Date syrup will also work for sweetness.
- Vanilla extract
- Oil – I recommend avocado or coconut oil.
How to Make Protein Waffles
Making protein waffles is quick and easy! Here’s a brief overview of the steps involved.
Make the flax egg.
- Make vegan buttermilk . Whisk together the almond milk and apple cider vinegar and let the mixture sit for 3 to 5 minutes, or until it thickens. Once thickened, start preheating your waffle iron.
- Make the batter . Add the remaining ingredients to the buttermilk mixture and blend until smooth. Let the batter sit for 2 to 3 minutes.
Add batter to waffle maker.
- Cook the waffles . Grease the waffle iron, add the batter, and cook for 4–5 minutes, until golden. Repeat with the remaining batter.
Tips and Variations
These tips will help you make sure your protein waffles turn out perfect.
- Don’t skip letting the batter rest . This step allows the dry ingredients to fully hydrate and creates a fluffier waffle.
- Add in some mix-ins . Jazz up your waffles by adding mini chocolate chips, blueberries, or chopped strawberries to the batter before cooking.
- Make them gluten-free . Swap out regular flour for a gluten-free flour blend formulated for baking.
Serving Suggestions
If I’m grabbing these as an on-the-go breakfast, I’ll toast them and top them with Almond Butter or Homemade Pecan Butter , kind of like a slice of toast. For a sit-down breakfast, top them with fresh fruit, maple syrup, a dollop of Homemade Vegan Yogurt or Coconut Whipped Cream , or hemp hearts for extra protein.
How to Store and Reheat
- Refrigerator : If you have any leftover waffles, let them cool completely before storing them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 3 days.
- Freezer : To freeze your waffles, let them cool completely and then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To reheat : Warm up protein waffles in a toaster oven, 400ºF oven, air fryer , or microwave until they are heated through. The microwave is my last choice; the waffles are soggier warmed up that way.
More Vegan Waffle Recipes
- Pumpkin Waffles
- Vegan Waffles
- Low Carb Vegan Waffles
- Jalapeño Cornbread Waffles
Ingredients
- 1 ⅛ cup unsweetened almond milk , 270 milliliters
- 1 teaspoon apple cider vinegar , 5 milliliters
- 1 cup whole wheat flour , 150 grams
- ¼ cup vegan protein powder , vanilla or neutral – 30 grams
- 1 tablespoon ground flaxseed , 7 grams
- 2 teaspoons baking powder , 9 grams
- ¼ teaspoon cinnamon , optional – 1 gram
- pinch of salt
- 1 tablespoon maple syrup or agave syrup , 15 milliliters
- 1 teaspoon vanilla extract , 5 milliliters
- 1 tablespoon oil , avocado or melted coconut oil – 15 milliliters
Instructions
- In a bowl or directly in your blender , combine the almond milk and apple cider vinegar. Let sit for 3–5 minutes to curdle.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the remaining ingredients — whole wheat flour, protein powder, ground flaxseed, baking powder, cinnamon (if using), salt, maple or agave syrup, vanilla extract, and oil — to the buttermilk mixture. Blend until smooth, about 30–45 seconds. Scrape down the sides if needed.
- Let it sit for 2–3 minutes to thicken slightly.
- Lightly grease the waffle iron. Pour in 3–4 tablespoons of batter (depending on waffle size) and cook for 4–5 minutes, or until golden and cooked through.
- Repeat with the remaining batter. Serve warm with your favorite toppings.
Notes
- Refrigerator : If you have any leftover waffles, let them cool completely before storing them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 3 days.
- Freezer : To freeze your waffles, let them cool completely and then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To reheat : Warm up protein waffles in a toaster oven, 400ºF oven, air fryer, or microwave until they are warmed through. The microwave is my last choice; the waffles are soggier warmed up that way.
