Protein Waffles
Fluffy protein waffles are a high-protein freezer-friendly breakfast made without protein powder for a breakfast that still feels like classic homemade waffles.
Servings: 4 large waffles
Ingredients
- 1 1/4 cup rolled oats (or use oat flour)
- 1 cup plain 2% Greek yogurt
- 2/3 cup milk
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup all purpose flour or whole wheat flour
- Fresh berries, butter, and maple syrup for topping
Instructions
- Preheat your waffle iron.
- Add the oats to a blender and blend until fine. If using oat flour, mix all of the ingredients in a large bowl.
- Add all remaining ingredients except for flour and blend until smooth (don't over-blend).
- Add the all-purpose flour last and pulse in the blender until just combined, being careful not to over-blend.
- Add 2/3 cup of batter to your waffle iron and cook until set and lightly golden, about 2 to 2 1/2 minutes depending on your waffle iron. I recommend checking right before 2 minutes. Repeat with the remaining batter.
Notes
- Don't overblend the batter. This creates dense waffles instead of fluffy.
- Add the all-purpose flour last. This creates a smoother batter.
- Adjust batter thickness if needed. Different brands of Greek yogurt vary in thickness, so you can add a splash of milk if the batter feels too thick.
- Don't stack warm waffles. Stacking while warm can trap steam and soften them instead of keeping edges crisp.
- Freeze extras for meal prep breakfast. They reheat well in the toaster or toaster oven.
Nutrition
Calories: 247kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 602mg | Potassium: 291mg | Fiber: 3g | Sugar: 7g | Vitamin A: 204IU | Calcium: 202mg | Iron: 2mg
