Nutrition Facts
Servings: 1 ServingCalories:208kcalTotal Fat:9.3gSaturated Fat: 3gSodium:120mgTotal Carbohydrate:21gDietary Fiber: 2.1gSugars: 10gProtein:9.6g
Chocolate Rice Paper Waffles are made by dipping rice paper sheets in a whisked mixture of egg, milk, and cocoa powder, folding into squares, and cooking in a waffle iron until golden and crispy. Topped with Vilgain hazelnut chocolate protein spread and fresh strawberries, the whole serving comes in at under 210 kcal with nearly 10g of protein.
Rice paper waffles might be one of the most unexpectedly brilliant things you can make in a waffle iron. The result is a crispy waffle version unlike anything you've tried before — golden and crunchy on the outside, chewy in the middle, halfway between a classic waffle and a mochi. Add a cocoa-infused egg batter, Vilgain hazelnut chocolate protein spread, and fresh strawberries on top and you have a chocolate waffle recipe that feels genuinely special in about 10 minutes. As a certified nutrition coach I'm always looking for creative recipes that feel indulgent while delivering real nutritional value, and this one does both effortlessly.
In this post you'll learn:
Rice paper is one of the most versatile ingredients in any kitchen, and the waffle iron might be its most surprising application yet. When dipped in a liquid batter and pressed between the hot plates, rice paper crisps dramatically on the outside while the egg and milk mixture fills in the interior, creating a crispy waffle version with a satisfyingly chewy, almost mochi-like centre. It is a completely different texture to a flour-based waffle and arguably more interesting for it.
The cocoa powder in the batter adds a subtle chocolate depth that perfumes every bite without overpowering the delicate rice paper base. Using unsweetened cocoa powder keeps the sugar content low while delivering genuine chocolate flavour, and it works beautifully as a backdrop for the Vilgain hazelnut chocolate protein spread on top. Vilgain's spread brings 21g of protein per 100g alongside that classic hazelnut chocolate flavour, meaning even the topping is working nutritionally rather than just adding empty sweetness.
Fresh strawberries finish the whole chocolate waffle recipe with a bright, juicy tartness that cuts through the richness of the spread beautifully. The combination of crispy waffles, creamy hazelnut protein spread, and fresh fruit is one of those pairings that feels far more luxurious than the effort involved. For more creative ways to use rice paper, take a look at my Crispy Banana Spring Rolls.
(Per serving — whole recipe)
At under 210 kcal with nearly 10g of protein, this chocolate waffle recipe delivers a genuinely impressive nutritional profile for a sweet breakfast or dessert. A standard homemade waffle typically sits at 300 kcal or more with minimal protein, this crispy waffle version comes in significantly lighter while feeling just as satisfying thanks to the protein content and the chewy, crispy texture that takes time to eat and enjoy.
Coaching insight: The combination of egg protein, the protein spread topping, and the natural fibre from strawberries means these waffles digest more slowly than a standard sweet breakfast, which may help support more sustained energy and reduce mid-morning hunger.
Note: All nutrition values are estimates calculated using Vilgain hazelnut chocolate protein spread. Values will vary with different spread brands. Always verify with your preferred nutrition calculator.
(Serves 1)
If you're adjusting based on your goals: using plant-based milk instead of dairy saves approximately 2 kcal and reduces fat marginally; swapping the Vilgain spread for plain almond butter reduces sugar by approximately 2g per serving.
Classic Vanilla Rice Paper Waffles Skip the cocoa powder and add a few drops of vanilla extract to the batter in the large mixing bowl instead. Top with Greek yoghurt, honey, and fresh berries for a lighter, fresher crispy waffle version that works beautifully as a breakfast.
Matcha Rice Paper Waffles Replace the cocoa powder with 1 tsp of matcha powder for a vibrant green, earthy twist on this chocolate waffle recipe. Top with a drizzle of honey, white chocolate, and sliced strawberries for a stunning visual and flavour combination.
Kid-Friendly Version This chocolate waffle recipe is a brilliant one to make with the kids. The instructions are simple enough for children to follow with supervision, dipping the rice paper, watching it go golden in the waffle iron, and choosing their own toppings. Let the kids add their own strawberries, banana slices, and a drizzle of their favourite spread. Swap the cocoa powder for a pinch of cinnamon and vanilla if your kids prefer a milder flavour.
Savoury Rice Paper Waffles Skip the cocoa powder entirely and add a pinch of salt and garlic powder to the batter in the large mixing bowl. Top with a fried egg, sliced avocado, and chilli flakes for a completely different but equally delicious savoury crispy waffle version. For more savoury rice paper inspiration, check out my rice paper cheeseburger rolls.
Double Chocolate Add a few dark chocolate chips to the large mixing bowl alongside the cocoa powder before dipping the rice paper. The chips melt slightly against the hot waffle iron plates and create pockets of melted chocolate throughout this chocolate waffle recipe.
These waffles are genuinely best eaten immediately, straight from the waffle iron while the outside is at peak crispiness. Like most waffle recipes, they soften fairly quickly once they cool and the texture changes significantly.
If you do need to store them, place in an airtight container at room temperature for up to 24 hours and re-crisp in the waffle iron or air fryer for 2 minutes before eating. Do not refrigerate as the moisture will make the crispy waffle version soft and chewy. The batter can be whisked ahead of time in a large mixing bowl and stored covered in the fridge for up to 24 hours, give it a quick stir before following the instructions.
For more high-protein breakfast and snack ideas to build into your week, take a look at my high protein breakfast ideas.
These Chocolate Rice Paper Waffles sit at the intersection of creative cooking and mindful eating. At under 210 kcal they work as a light breakfast, a mid-afternoon snack, or a satisfying dessert that genuinely delivers on flavour without the calorie load of a traditional waffle. The protein content from the egg and Vilgain spread means this chocolate waffle recipe actually contributes to your daily nutritional goals rather than just satisfying a craving momentarily.
As a nutrition coach I always encourage finding ways to make the foods you love work for you rather than against you. A chocolate waffle recipe that comes in under 210 kcal, takes 10 minutes to make, and is simple enough to follow instructions for even with the kids in the kitchen, that is exactly the kind of recipe worth having in your weekly rotation.
These Chocolate Rice Paper Waffles are the recipe to make when you want something that feels creative and indulgent but takes almost no effort to pull together. One waffle iron, a large mixing bowl, a handful of ingredients, 10 minutes, and you have a crispy waffle version of something that genuinely surprises people the first time they try it.
Make them once and you will be experimenting with flavours every week. Subscribe to my blog and get my free weekly meal planner template to build more breakfasts like this one into your week with ease.
Alex 🙂
A crispy waffle version of your favourite chocolate treat, made entirely from rice paper sheets dipped in a cocoa egg batter and cooked in a waffle iron. Topped with Vilgain hazelnut chocolate protein spread and fresh strawberries. Under 210 kcal, nearly 10g of protein, and ready in 10 minutes. A brilliant chocolate waffle recipe for breakfast, dessert, or a fun activity with the kids.
Preheat your waffle iron to medium-high heat.
Whisk the egg, milk, and cocoa powder together in a large mixing bowl until smooth and well combined.
Dip each rice paper sheet into the egg mixture until fully coated, then fold in half to form a smaller square. Repeat with the second sheet.
Place both folded sheets in the waffle iron and cook until crispy and golden — approximately 4–5 minutes depending on your machine. Check after 3 minutes.
Serve immediately topped with the Vilgain hazelnut chocolate protein spread and sliced strawberries.Servings: 1 ServingCalories:208kcalTotal Fat:9.3gSaturated Fat: 3gSodium:120mgTotal Carbohydrate:21gDietary Fiber: 2.1gSugars: 10gProtein:9.6g