Citation: iFoodReal

Ingredients:

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4 eggs (* Note: I only had 3 eggs so I replaced 1 egg with a flax egg (1 tablespoon ground flax meal with 3 tablespoons water))

2/3 cup regular or Greek yogurt, plain

1/2 cup milk (I used Cashew Milk)

1 cup oat flour (I put oats in the blender and made oat flour on the spot)

2 scoops protein powder (I used Vegan Protein powder, vanilla flavored)

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Method:

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Plug in waffle maker to preheat. I have a knob on mine that gives me 3 different temperature choices. I put mine between second and third temperature choice. 

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In a large mixing bowl, whisk all ingredients together until well combined.

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Use 1 cup (dry) measuring cup to pour batter in waffle to cook. Once steaming is complete, waffle is done. If you prefer softer waffles, leave on for less time. If you prefer crispier, golden brown waffles (me!), leave on for longer time. Tip: once your pour the batter on, use measuring cup to spread slightly before closing. You don't have to put enough batter on to cover whole waffle iron. As seen in my picture, they are not whole circles. I like this more rustic look. Preference is up to you. All waffle makers have different sizes and amounts of batter they can hold, so adjust accordingly. 

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This recipe made 5 waffles, enough for two breakfasts. They are very filling due to their high protein content!

Keep uneaten waffles in fridge or freezer for future use.