These protein waffles are crisp at the edges, soft in the middle and filling enough for breakfast after a workout or on a busy morning. Oats provide a hearty base, while protein powder, egg and Greek yoghurt lift the protein content without making the batter heavy. The recipe uses everyday ingredients and takes only a few minutes to prepare. Serve the waffles with berries and an extra spoonful of yoghurt, adding a little maple syrup if you prefer them sweeter.
- Serves: 2
- Prep time: 10 minutes
- Cook time: 15 minutes
Ingredients
80 g rolled oats
30 g vanilla protein powder
1 tsp baking powder
Pinch of salt
1 large egg
120 g Greek yoghurt
100 ml milk
1 tsp vanilla extract
Cooking spray
Fresh berries, to serve
Extra Greek yoghurt, to serve
Maple syrup, to serve (optional)
Method
- Blitz the oats: Place the rolled oats in a blender or food processor and blitz until they resemble a fine flour.
- Combine the dry ingredients: Transfer the oat flour to a mixing bowl. Add the protein powder, baking powder and salt, then whisk everything together.
- Mix the wet ingredients: In a separate bowl, whisk the egg, Greek yoghurt, milk and vanilla extract until smooth and evenly combined.
- Make the batter: Pour the wet mixture into the dry ingredients and fold gently until no dry patches remain. Leave the batter to rest for 5 minutes. It should be thick but pourable.
- Cook the waffles: Preheat the waffle iron and coat it lightly with cooking spray. Add approximately one-quarter of the batter and cook for 3–4 minutes, or until golden and crisp. Repeat with the remaining batter.
- Serve: Divide the waffles between two plates. Top with fresh berries and Greek yoghurt, adding a light drizzle of maple syrup if you like.
Tip: Protein powders absorb liquid differently. If the rested batter is difficult to pour, loosen it with a small splash of milk.
Tip: Keep cooked waffles in a single layer rather than stacking them immediately, as trapped steam can soften their crisp edges.