Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour (70 g) (use gluten-free flour, if needed)
- 2 servings protein powder of choice (60-70 g or about ¾ cup)
- 2 teaspoons baking powder
- 4 eggs
- 1 ½ cups milk of choice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the waffle iron.
- To a high-speed blender, add all ingredients. Secure the lid in place and blend on low until well mixed together, 15-20 seconds.
- Pour a small amount of batter (amount will depend on size of waffle iron) into waffle iron and let cook until lightly golden. When the waffle is cooked through, remove it to a plate or keep warm in the oven set to the Keep Warm setting.
- Continue the process of cooking waffles until all batter is used up. Makes 12 standard size waffle squares or 18 mini waffles.
- Serve with desired toppings.
Notes
If making waffles ahead of time to freeze for later, allow the cooked waffles to cool to room temperature then store in a freezer-safe bag or container for up to 3 months. Reheat in a toaster oven for an easy breakfast option.
For gluten-free, use an equal amount 1:1 gluten-free flour blend in place of the all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour.
For dairy-free, use a plant-based protein powder and any favorite unsweetened non-dairy milk, such as almond milk or oat milk.
Looking for a good protein powder? Here are our dietitians’ favorite whey protein powders and favorite plant-based protein powders.
For the nutrition analysis, a serving is equal to ½ cup of the batter, which makes 2 regular size waffles or 3 mini waffles.
Nutrition Information
- Serving Size: 2 standard waffles
- Calories: 221
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 207 mg
- Carbohydrate: 25 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 17 g
- Cholesterol: 136 mg