High-Protein Golden Protein Waffles Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g rolled oats, blended into flour</li><li class="ingredients-single-item">60g vanilla protein powder (whey or plant-based)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">¼ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">150ml unsweetened almond milk (or any milk)</li><li class="ingredients-single-item">60g Greek yogurt</li><li class="ingredients-single-item">1 tbsp honey or maple syrup</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp melted coconut oil, plus extra for greasing</li><li class="ingredients-single-item">½ tsp ground turmeric (for golden color)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Waffle iron</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Mixing bowls</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If using whole rolled oats, begin by blending them in a food processor or blender until you achieve a fine flour-like consistency. This homemade oat flour creates a nutty flavor base and adds beneficial fiber to your waffles.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the oat flour, protein powder, cinnamon, baking powder, baking soda, turmeric, and salt. Whisk thoroughly to ensure even distribution of the leavening agents, which is crucial for achieving uniformly fluffy waffles.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the eggs until frothy (about 30 seconds), then add the almond milk, Greek yogurt, honey or maple syrup, vanilla extract, and melted coconut oil. The protein in the eggs and yogurt will contribute to the structure of your waffles, while the fat in the coconut oil helps create that desirable crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix – some small lumps are perfectly fine! Overmixing develops gluten which can make your waffles tough rather than tender. Let the batter rest for 5 minutes, allowing the oats to absorb some moisture and the baking powder to activate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your waffle iron according to manufacturer's instructions. When hot, lightly brush with coconut oil to prevent sticking (even if your iron is non-stick). For consistent results, use about 120-180ml of batter per waffle, depending on your waffle iron's size.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the waffles until golden brown and crisp on the outside, approximately 3-5 minutes depending on your waffle iron. Don't be tempted to peek too early – opening the waffle iron prematurely can cause the waffles to split and lose their rise.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer finished waffles to a wire rack rather than stacking them immediately. This allows air to circulate, preventing the bottoms from becoming soggy from trapped steam. If making multiple batches, you can keep the finished waffles warm in an oven preheated to 95°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately with your favorite toppings such as fresh fruit, additional Greek yogurt, a drizzle of honey, or nut butter for extra protein. Any leftover waffles can be cooled completely and frozen with parchment paper between each waffle. Reheat in a toaster for a quick, high-protein breakfast on busy mornings!</li></ol>