Name: High Protein Waffles with 45g Protein for Epic Mornings
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup oat flour; 1 scoop (30g) vanilla protein powder; 1/4 cup plain Greek yogurt (or dairy-free yogurt for vegan); 2 large egg whites (or flax eggs for vegan); 1/4 cup unsweetened almond milk; 1 tbsp peanut butter or almond butter; 1/2 tsp baking powder; 1/4 tsp cinnamon; Pinch of salt; 1 tsp vanilla extract; Optional: 1 tbsp maple syrup or sweetener of choice

Golden, fluffy, and packed with 45 grams of protein, these High Protein Waffles with 45g Protein for Epic Mornings are a powerhouse breakfast designed to fuel my mornings without compromising on flavor. With a blend of oat flour, protein powder, and Greek yogurt, this quick recipe satisfies my cravings while keeping my nutrition goals on track.

Why You’ll Love This Recipe

I love that this recipe combines convenience with performance—just 10 minutes to make and I get a hearty breakfast that actually keeps me full. Whether I’m heading to the gym, starting a long workday, or just want something indulgent that’s still healthy, these waffles hit the mark. Plus, they’re versatile, easy to adapt for vegan or dairy-free needs, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup oat flour

1 scoop (30g) vanilla protein powder

1/4 cup plain Greek yogurt (or dairy-free yogurt for vegan)

2 large egg whites (or flax eggs for vegan)

1/4 cup unsweetened almond milk

1 tbsp peanut butter or almond butter

1/2 tsp baking powder

1/4 tsp cinnamon

Pinch of salt

1 tsp vanilla extract

Optional: 1 tbsp maple syrup or sweetener of choice

Directions

I preheat my waffle iron and lightly grease it if needed.

In a mixing bowl, I whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.

In another bowl, I mix the Greek yogurt, egg whites, almond milk, nut butter, vanilla extract, and optional sweetener.

I pour the wet ingredients into the dry and stir just until combined—without overmixing.

I let the batter rest for 2-3 minutes so it thickens a bit.

Then, I pour the batter into the hot waffle iron and cook for about 4-5 minutes, or until they’re golden and crisp.

I serve them hot with toppings like fresh berries, nut butter, or sugar-free syrup.

Servings and timing

This recipe makes 1 hearty serving (perfect for one person)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Calories per serving: 360 kcal

Protein: 45g

Variations

Vegan Option: I swap the Greek yogurt for dairy-free yogurt and use flax eggs instead of egg whites.

Flavor Boost: Sometimes I mix in cacao nibs, mini dark chocolate chips, or chopped nuts for texture.

Berry Mix: I fold in blueberries or diced strawberries right into the batter for a fruity spin.

Savory Switch: I reduce the vanilla and omit sweetener to make a savory waffle base—great with avocado or eggs.

Pumpkin Spice Version: I sub part of the yogurt with canned pumpkin and add pumpkin spice instead of cinnamon.

Storage/Reheating

I store leftover waffles in an airtight container in the fridge for up to 3 days. They also freeze well—I just separate them with parchment and freeze for up to 2 months.

To reheat, I pop them in a toaster or toaster oven for the best texture. The microwave works in a pinch, but they’re less crisp.

Related Recipes:

Vegan Waffles

FAQs

How can I make these waffles even more protein-packed?

I sometimes use a full scoop and a half of protein powder, but I adjust the liquid slightly to maintain the batter consistency.

Can I double or triple the recipe for meal prep?

Absolutely. I often make a batch for the week and store or freeze them. Just multiply all the ingredients accordingly.

What’s the best kind of protein powder to use?

I prefer whey or a good plant-based vanilla protein powder. The flavor and texture really matter here, so I go with a brand I trust.

How do I keep the waffles crispy?

I let them cook a bit longer in the waffle iron and avoid stacking them right away so the steam doesn’t soften them.

Are these gluten-free?

Yes, as long as I use certified gluten-free oat flour and protein powder, they’re completely gluten-free.

Conclusion

These high-protein waffles have become a go-to in my morning routine. They’re quick to make, easy to customize, and packed with nutrition that keeps me energized for hours. Whether I’m fueling a workout or just want a satisfying start to the day, this recipe never disappoints.

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