Protein Waffles

• 50 g dry Rolled oats (⅔ cup dry)
• 25 g Vanilla whey protein (0.9 oz (about ¾ scoop))
• 3 g Baking powder (⅔ tsp)
• 0.5 g Ground cinnamon (¼ tsp)
• 50 g raw (1 large egg) Egg
• 33 g raw (1 large egg white) Egg white
• 80 g Skim milk (⅓ cup)
• 2 g Vanilla extract (½ tsp)
• 2 g Vegetable oil (½ tsp)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 80 g raw Strawberries or other berries (2.8 oz raw)
• 10 g Maple syrup (½ tbsp)

You'll need: Waffle iron, Blender, Pastry brush or paper towel, Spatula.

Method

1. Blend the batter

   Heat the waffle iron. Blend the oats into a fine powder first, then add the whey, baking powder, cinnamon, egg, egg white, milk and vanilla and blend until smooth. Let it rest for 2 minutes to thicken.

   Resting lets the oats soak up the liquid, which makes the waffles fluffier.

2. Cook the waffles

   Brush the waffle iron with the oil. Pour in enough batter to cover about three-quarters of the plate, close it and cook for 3–4 minutes, until the steam stops and the waffle is golden. Repeat with the rest of the batter.

   Don't open the iron early. When it stops steaming, the waffle is ready.

3. Top and serve

   Slice the strawberries. Top the waffles with the yogurt, berries and a drizzle of maple syrup.

   Waffles go soft quickly under yogurt. Top them right before eating.

Swaps

• Whey → Soy protein powderWorks if you avoid dairy, together with soy milk and a dairy-free yogurt.
• Rolled oats → Gluten-free oatsThe same waffle if you avoid gluten.