Protein waffles are not a new phenomenon, but they’re a good one. For all the dessert-for-breakfast lovers out there, waffles are the perfect weekend breakfast because, well, they’re delicious. The only problem is, eating something so sweet and not full of protein for breakfast might leave you hungry just a few hours later. These protein waffles > every other waffles because they’ll keep you full, taste great, and don’t have any added sugar! Which is all good and great until you smother it with sugary syrup like me. Whoops. But really, who would have thought you could add waffles to your list of healthy post-workout meals?
Okay, I won’t lie, these protein waffles were pretty dense compared to others. Does anyone know a solution? I’m guessing if I used flour other than oat flour that might help. But density aside, these waffles were delish. Plus, I made enough to have leftovers for quick weekday breakfasts. Either freeze or refrigerate them, then pop them in the microwave in the morning. I also used the toaster to reheat them – whichever you prefer. Yay.
Blueberry Protein Waffles
Yields: 4 Large Waffles
Prep time: 10 Minutes
What you need:
1 very ripe banana
1 cup oat flour (ground oats)
2 scoops vanilla protein powder
1/2 tsp baking powder
2 egg whites
1 cup blueberries
Cinnamon, to taste
What you do:
1. Mash the banana with a fork in a large bowl. Add all other ingredients beside blueberries and whisk until well combined.
2. Let the batter sit for a few minutes. Meanwhile, turn your waffle maker on.
3. Add blueberries to the batter. Pour the batter in your waffle maker and cook until done.
- If you don’t have oat flour on hand, simply blend old-fashioned oats in a food processor. Then, add the banana right to the food processor container, followed by all other ingredients.
- I’d be willing to bet these could also be made into pancakes!