Protein Waffles

5 from 4 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: Gluten-free, High Protein, Low carb

Keyword: cottage cheese, eggs, Greek yogurt, oats, protein powder

Servings: waffles

Equipment

waffle maker

Ingredients

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

Instructions

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.

Notes

Storage directions

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.

Nutrition disclaimer
Nutritional values are approximate and may vary based on ingredients used. The provided 50g protein is for the entire recipe, yielding 4 waffles.

Nutrition