High Protein Waffles

These easy protein waffles are light and fluffy on the inside, crispy on the outside, and packed with more than 50 grams of protein in the full recipe. They taste so good that once you try them, you may never want to make waffles any other way again!

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Course: Breakfast, Dessert

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Servings

Calories: 221kcal

Author: Liora

Ingredients

2 large eggs
1/2 cup plain whole-milk Greek yogurt
2 tablespoons unsweetened almond milk or any non-dairy milk
1/2 tablespoon maple syrup
1 teaspoon vanilla extract
1 scoop about 25 g plant-based vanilla protein powder
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Cooking spray coconut or avocado oil spray works well

Instructions

Preheat the waffle iron on medium-high heat and lightly coat it with cooking spray.
Place all the ingredients in a blender and blend until the mixture is smooth.
Pour a little less than 1/2 cup of batter into the hot waffle iron. Close it and cook for about 3–4 minutes, or until the waffle turns golden.
Remove the waffle and serve warm with maple syrup, nut butter, or any toppings you enjoy.

Notes

To lower fat and calories: Replace the 2 eggs with 1/3 cup egg whites.
For a dairy-free option: Use dairy-free yogurt instead of Greek yogurt.
Add mix-ins: You can mix in 1/4 cup chocolate chips, berries, or chopped nuts before cooking.
How to store: Keep the waffles in the fridge for up to 5 days or freeze them for up to 3 months.
How to reheat: Warm them in a toaster or toaster oven straight from the fridge or freezer.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition