Protein Waffles

5 from 7 votes

Light and fluffy, and loaded with flavor, these Protein Waffles, are not only healthy but will keep you full the entire morning. With only a handful of ingredients all of which are interchangeable, these waffles can be made dairy-free, gluten-free, or even egg-free.

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: Waffles

Calories: 243kcal

Author: Aimee Mars

Equipment

Measuring Cups and Spoons
1 Large Mixing Bowl
Wire Whisk
1 Waffle Iron
Rubber Tongs optional but this helps remove them from the waffle iron.

Ingredients

1 cup Old Fashioned Oats
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Greek Yogurt or cottage cheese
4 large Eggs
1 teaspoon Vanilla Extract
2 tablespoons Oil such as coconut oil

Instructions

Preheat your waffle iron and spray it lightly with cooking spray on both sides.
Place the old fashioned oats into a food processor or blender and pulse until a coarse meal forms.
In a large bowl whisk the ground oats, baking powder, and baking soda together.
Add the Greek yogurt, eggs, vanilla, and oil to the bowl and whisk together until all the ingredients are well mixed.
Place about 1/2 cup of batter into each section of your waffle iron and cook for 5 to 6 minutes or according to your waffle iron's directions.

Notes

Add more protein. You can easily add even more protein to these waffles by mixing in your favorite protein powders. Not all protein powders are the same though and could cause these waffles to harden a bit and not turn out as fluffy, most will work fine though. Only add 2 tablespoons of the powder.
Eat them as a snack. Spread a delicious nut butter of your choice on top and sprinkle on some pumpkin seeds or chia seeds for some extra crunch and protein.
Make pancakes instead. If you'd prefer protein pancakes then you can add 1/2 cup of Greek yogurt to create a thinner batter perfect for making pancakes. Prepare them on a lightly greased griddle as you would standard pancakes.
For extra fluffy waffles beat 4 egg whites into slightly stiff peaks with a ribbon-like consistency and fold them into the batter instead of using the 4 whole eggs.
Make a single serving. Once you learn how easy these are to make you can easily cut the recipe down into a single serving for a quick breakfast or great afternoon snack.

Storage Information

Freezing Instructions: Place the waffles onto a baking sheet in a single layer and freeze until hard, about 2 hours. Remove from the freezer and place them into a resealable bag and arrange a piece of parchment between each waffle. The frozen waffles will last up to 3 months.
Storage Instructions: Put the waffles in a resealable bag or an air tight container and store them in the fridge for 5 to 7 days.

Nutrition