Chocolate Protein Waffles

• 45 g dry Rolled oats (½ cup dry)
• 25 g Chocolate or vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 8 g Unsweetened cocoa powder (1½ tbsp)
• 3 g Baking powder (⅔ tsp)
• 0.5 g Salt (a pinch)
• 100 g (2 eggs) Eggs (2 large eggs)
• 80 g Nonfat milk (⅓ cup)
• 50 g Nonfat Greek yogurt (¼ cup)
• 3 g Vegetable oil spray (⅔ tsp)
• 10 g Dark chocolate, chopped (0.4 oz)
• 60 g raw Strawberries (2.1 oz raw)
• 10 g Maple syrup (½ tbsp)

You'll need: Waffle iron, Blender or bowl and whisk, Spatula, Fork.

Method

1. Blend the batter

   Heat the waffle iron on medium-high. Put the oats, whey, cocoa, baking powder and salt in the blender, add the eggs, milk and yogurt, and blend for 30 seconds until smooth. Let the batter sit for 2 minutes to thicken.

   The resting time lets the oats soak up the liquid, so the waffles hold together.

2. Cook the waffles

   Spray the iron lightly with the oil. Pour in half the batter, close, and cook for 4–5 minutes, until the steam slows and the waffle lifts off easily. The egg should be fully set. Repeat with the rest.

   Don't open the iron early. A protein batter tears if you lift it before it sets.

3. Stack and top

   Stack the waffles on a plate. Scatter over the chopped chocolate while they're hot so it softens. Add the sliced strawberries and drizzle with the maple syrup.

   Chop the chocolate fine. Small shards melt on contact; chunks don't.

Swaps

• Chocolate or vanilla whey protein powder → Plant protein powderA plant protein; the waffles come out a little denser. The milk and yogurt still contain dairy.
• Maple syrup → Honey, same amountA touch sweeter and thicker; drizzle a little less.