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Coconut Banana Protein Waffles by Dan Churchill

38g of protein in a waffle that does not taste like a compromise. Ten minutes in the pan, two BPN scoops, and a batch that reheats all week.
Nick BareFounder, BPN

Coconut Banana Protein Waffles by Dan Churchill
Prep
5 min
Cook
10 min
Serves
2
Protein
38g
Carbs
41g
Fat
12g

Ingredients

Total BPN Items: 2

  • 2 scoops Whey Protein — Vanilla$ 54.99
  • 1 scoop Intra-Flight$ 64.99
  • 1 cup Oat flour
  • 2 Ripe bananas, mashed
  • 2 Whole eggs
  • 1/3 cup Coconut milk
  • 1 tsp Baking powder
  • Pinch Sea salt & cinnamon

Adds 2 separate items to your cart. Not a bundle — remove anything you already have.

Method

  1. Mash the bananas in a large bowl until almost smooth — a few lumps are fine and make the texture better.

  2. Whisk in the eggs and coconut milk, then fold through the oat flour, whey, baking powder, salt and cinnamon. Rest the batter for two minutes so the flour hydrates.

  3. Heat the waffle iron on medium-high. Anything hotter and the protein browns before the middle sets.

  4. Ladle in the batter, close, and leave it alone for 4–5 minutes. Opening early is the single most common way to tear a protein waffle.

  5. Top with the rest of the banana, a spoon of yoghurt and whatever fruit is in the fridge. Serve hot.

Recipe video

Recipe note

For a post-run version, swap the coconut milk for a scoop of Intra-Flight mixed into 1/3 cup of water — it pushes the carbohydrate up to roughly 60g a serve without changing the texture.

These keep for four days in the fridge and reheat best in a toaster, not a microwave.

Written by Nick Bare

Founder of BPN. Infantry officer, then a supplement company out of a college apartment in 2012. Runs long, lifts heavy, writes most of this himself.

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