Collagen Waffles
Crispy, Fluffy, and Collagen-Boosted
Weekend mornings just got better. These Collagen Waffles are light, golden, and subtly sweet — the perfect mix of cozy comfort and daily wellness. Each bite delivers the delicious flavor of homemade waffles plus the beauty benefits of Crushed Tonic Vanilla Bean Collagen, helping to support glowing skin, strong nails, and healthy hair.
Servings: 4 waffles
Prep Time: 5 minutes
Cook Time: 10 minutes
Collagen: ~10 g per serving (based on one scoop)
ingredients
- 1 cup all-purpose flour (or oat flour for a healthier twist)
- 1 scoop Crushed Tonic Vanilla Bean Collagen
- 1 tbsp baking powder
- 1 tbsp sugar (or sweetener of choice)
- 1 cup milk (dairy or plant-based)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp melted butter (or coconut oil)
- Oil or butter for greasing the waffle iron
directions
- Mix dry ingredients. In a large bowl, whisk together flour, collagen, baking powder, and sugar.
- Add wet ingredients. Stir in milk, egg, vanilla extract, and melted butter until smooth. Don’t overmix — a few small lumps are okay!
- Preheat the waffle iron. Lightly grease the plates with butter or oil, then pour in enough batter to cover the surface evenly.
- Cook until golden. Close the lid and cook according to your waffle maker’s instructions — usually 3–5 minutes, or until crisp and golden brown.
- Serve + enjoy. Top with fresh fruit, maple syrup, yogurt, or a drizzle of honey for a naturally sweet finish.
why you’ll love it
- Crispy outside, fluffy inside — café-style waffles made simple.
- Collagen-powered beauty boost — supports radiant skin and strong hair + nails.
- Customizable — works with any milk or flour.
- Weekend treat, weekday energy — perfect for meal prep or brunch.
make it yours
- Protein-packed: add 1 tbsp nut butter or ½ scoop Crushed Tonic Pure Marine Collagen.
- Chocolate twist: swap Vanilla Bean for Crushed Tonic Chocolate Milk Collagen.
- Tropical version: add shredded coconut + a drizzle of honeydew purée.
pro tips
- Keep cooked waffles warm in the oven (200 °F / 95 °C) while finishing the batch.
- For crispier edges, use slightly less milk and let the batter rest 5 minutes before cooking.
- Freeze leftovers — reheat in a toaster for a quick weekday breakfast.
faq
Can I make these dairy-free?
Yes! Use almond, oat, or coconut milk and coconut oil instead of butter.
Does collagen change the texture?
Not at all — it blends seamlessly for the same fluffy results.
Can I make pancakes instead?
Absolutely. Just cook spoonfuls of batter on a greased pan — same recipe, different shape!
Is it gluten-free?
Use certified gluten-free oat flour or almond flour as a swap.
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