The question read: “I cannot find a waffle recipe that is more than eggs, oil, sugar, and white flour. Actually, I would really like a vegan recipe that is healthier and tasty with a good souce of protein."  In response, Dr. Taylor is sharing her vegan waffle recipe, and “yes,” it is healthier and very tasty. It starts with Birch Bender® Plant Protein pancake/waffle mix with added plant proteins and chia seeds—no added oil or sugar.  This pancake/waffle mix is available on and in some grocery stores. If you cannot fine it, try Taylor's recipe for Vegan Gluten-free Waffles.


  • 1½ cups Birch Bender® Plant Protein pancake/waffle mix
  • 1 cup Cassava Cauliflower blend baking mix
  • 6 Tbsp peanut butter powder
  • 4 Tbsp raw chia seeds
  • 2 Tbsp pea protein powder
  • 1 Tbsp egg replacer powder
  • ½ tsp baking powder
  • 3¼ cups water


Place egg replacer powder in a small dish with 2 Tbsp warm water. Mix well and set aside.

Mix all dry ingredients in a medium sized bowel. Add the water and stir well.

Let sit 5-10 minutes to allow the chia seeds to thicken the batter while waiting for the waffle iron to heat up.


Spray waffle iron with coconut or avocado oil. Heat until ready for batter. Pour ¼ cup of batter into each of the four waffle circles (avoid overfilling the measuring up). Spread batter out with a spatula as needed.

Gently close waffle iron and cook for 7-8 minutes. Remove and cool on a wire rack. Continue until all batter is used.

If the batter thickens too much due to the chia seeds, add 1 Tbsp of water at a time. This  recipe makes about 12, 4-inch waffles. Left-overs freeze well in plastic containers.

To reheat, thaw and put in a regular toaster or place frozen in a toaster that has a defrost function. If there is no defrost function, thaw waffles and then toast them.

This recipe makes about 12, 4-inch round waffles.


Sweet Toppings

  • Drizzled real maple syrup or honey
  • Nut butter
  • Hot unsweetened applesauce with ground cinnamon
  • Sliced banana, mango, strawberries, or mixed berries
  • ¼ cup mixed seeds, chopped dried fruit, etc.

Savory Toppings

  • Use creamed peas and onions, creamed mushrooms and water chestnuts, or creamed asparagus.
  • For cream sauce place 1 cup almond milk with salt and pepper seasonings in a sauce pan over medium heat. When hot, stir in 1½ non-GMO corn starch premixed in 2 Tbsp cold water. Stir until thickened (do not boil). Add veggies that have already been steamed al dente. Pour over waffles and serve.


Waffles freeze well making several easy meals. To reheat frozen waffles, place frozen in a toaster with a defrost function. The waffles are soon hot and ready to eat. (If no defrost function, thaw waffles and then toast them.)

Real maple syrup—not “maple syrup flavored”—has a glycemic index of 54. It has a lower impact on blood glucose levels than honey or artificially-flavored syrup made with table sugar. Taylor avoids any syrup and other products that contain high fructose corn syrup.

For those of you who asked, Taylor likes her DASH four-round waffle iron from (and, "no," she gets no kickbacks if telling others what she uses).