Breakfast, Brunch
Protein Waffles
These easy Protein Waffles are the perfect macro-friendly breakfast. Crispy outside and soft inside, you won't guess they pack over 50 grams of protein! Vegan and keto options available.
15 minTotal
4waffles
Balanced
124
kcal
- 2 eggs
- ⅓ cup (80 g) Greek yogurt at least 5% fat recommended
- 1 to 2 tbsp granulated sweetener I recommend monk fruit or erythritol
- 1 tsp vanilla extract optional if using unflavored protein powder
- ½ cup (50 g) oat flour replace with blended rolled oats or almond flour
- ⅓ cup (30 g) protein powder vanilla flavor recommended
- ½ tsp baking powder
- a pinch of salt
- In a large mixing bowl, beat the eggs with Greek yogurt, granulated sweetener and vanilla extract. Whisk until smooth.
- Add oat flour, protein powder, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth and free of lumps.
- Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or with a small amount of melted butter or oil.
- Pour a couple tablespoons of batter into waffle grids, spreading it evenly. Close the grids and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron.
- Let cool for 5 to 10 minutes and serve with your favorite toppings.
124
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
Storage directions
Nutritional values are approximate and may vary based on ingredients used. The provided 50g protein is for the entire recipe, yielding 4 waffles.
- To store: Store cooled waffles in an airtight container in the fridge for up to 4 days. Reheat in a toaster, oven, or microwave.
- To freeze: Freeze for up to 2 months by placing cooled waffles in a zipper bag. For best results, freeze in a single layer before storing to prevent sticking.
Nutritional values are approximate and may vary based on ingredients used. The provided 50g protein is for the entire recipe, yielding 4 waffles.