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Waffles with Coconut Choc and Peanut Toppings


  • 100g blended oats
  • 40g your favourite protein powder
  • 100mL plant based mylk or coconut water
  • 1 ripe banana
  • Optional: maca, cinnamon, chia seeds, cacao nibs


Choc topping

  • 3 tbsp powdered cacao
  • 1 1/2 tbsp of Cocobella Straight Up coconut water

Peanut topping

  • 3 tbsp powdered peanut butter
  • 1 1/2 tbsp of Cocobella Straight Up coconut water
  • Seasonal fruit of your choice, prepared


Place oats, banana protein and milk in a blender and whizz on medium to high speed until smooth.

Pour your mixture into a bowl and stir through any optional add-ons.

Let it sit for 5-10 minutes so the batter can thicken. If you’re making pancakes, add a touch of mylk or coconut water to achieve a pourable consistency.


Heat your waffle iron and coat evenly with coconut oil. Pour in your batter, and cook until golden brown.

For pancakes, heat a frying pat to medium heat, and coat evenly with coconut oil. Pour on batter and cook on each side of your pancake for about 2-3 minutes until golden. Re-grease the pan when required, to make sure the pancakes don’t stick. While your waffles or pancakes are cooking use a blender to combine the ingredients for either the choc or peanut toppings.

Serve the waffles/pancakes hot with your choice of topping and seasonal fruit. Enoy!

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