Description
Healthy high protein waffles made with Greek yogurt, oats, and protein powder for a nutritious breakfast option.
Ingredients
- 2 large eggs
- ½ cup plain whole milk Greek yogurt
- 2 tbsp unsweetened almond milk (or any non-dairy milk)
- ½ tbsp maple syrup
- 1 tsp vanilla extract
- 1 scoop (approx. 25g) vanilla protein powder (plant-based recommended)
- ¾ cup old-fashioned rolled oats
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- Cooking spray (coconut or avocado oil)
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray.
- In a blender, combine the eggs, Greek yogurt, almond milk, maple syrup, vanilla extract, vanilla protein powder, rolled oats, baking powder, baking soda, cinnamon, and sea salt.
- Blend all ingredients on low speed until the batter is smooth and well combined, about 15-20 seconds. Ensure there are no lumps of oats remaining.
- Pour approximately ½ cup of the batter (adjust based on your waffle iron size) onto the preheated waffle iron. Close the lid and cook for 3-4 minutes, or until the waffle is golden brown and crispy.
- Carefully remove the cooked waffle and transfer it to a plate. Continue cooking the remaining batter. You can keep cooked waffles warm in a low oven while preparing the rest.
- Serve the protein waffles immediately with your favorite toppings such as fresh fruit, additional maple syrup, nut butter, or Greek yogurt.
Notes
- Use plant-based protein powder for a dairy-free option, but note that Greek yogurt contains dairy.
- Adjust batter amount based on waffle iron size to avoid overflow.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a toaster.