Protein Waffles

Name: Protein Waffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 60 g Protein powder; 80 g Oat, blended into flour; 2 Egg, large; 170 g Greek yogurt, plain; 30 ml Water; 14 g Butter, melted, divided; 6 g Baking powder; 1 g Salt

Protein Waffles · ready in 25 min · 2 servings · 449 kcal per serving · easy · 8 ingredients

These protein waffles use oats, eggs, Greek yogurt, and protein powder for a crisp shell and tender center, built for a filling breakfast without fuss.

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 2
kcal: 449
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

60 gProtein powder
80 gOat, blended into flour
2Egg, large
170 gGreek yogurt, plain
30 mlWater
14 gButter, melted, divided
6 gBaking powder
1 gSalt

Equipment

waffle iron, blender, mixing bowl, whisk, spatula, ladle, pastry brush, cooling rack, serving plate

Instructions

Mise en place
Gather protein powder, oats, eggs, Greek yogurt, baking powder, salt, butter, a blender, bowl, whisk, spatula, ladle, and waffle iron. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Blend oat flour
Blend oats until they look like fine flour, then pour them into the bowl with protein powder, baking powder, and salt. · 2 min
What to look for: The oats look powdery with only a few tiny specks remaining.
Whisk wet mixture
Whisk eggs, Greek yogurt, water, and most of the melted butter in another bowl until smooth and glossy. · 3 min
What to look for: The mixture is creamy, pale, and evenly combined.
Rest the batter
Stir the wet mixture into the oat mixture until no dry pockets remain, then let the batter rest for 5 minutes to thicken. · 5 min
What to look for: The batter looks thick but spoonable after resting.
Cook waffles
Heat the waffle iron, brush with remaining butter, ladle in batter, close, and cook until steam slows and the outside is crisp and deep golden. · 10 min
What to look for: The waffles release cleanly and have browned ridges.
Serve hot
Serve the waffles hot while crisp, letting them rest 1 minute on a rack so the edges stay snappy. · 1 min
What to look for: The waffles are crisp on the edges and still tender inside.

Nutrition (per serving)

kcal	449
Protein	46 g
Carbohydrates	35 g
of which sugars	5 g
Fat	15 g
of which saturated	7 g
Fibre	4 g
Sodium	814 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat on a rack until hot and crisp, about 6 to 8 minutes from chilled or 10 to 12 minutes from frozen.

Ingredient substitutions

Protein powder

Greek yogurt: Use only if a softer and less protein dense waffle is acceptable.

Oat

Protein powder: Use only for part of the oats because the waffle will be less tender.

Egg

Greek yogurt: The waffle will be softer and less structured.

Greek yogurt

Water: Use only to loosen batter because it reduces creaminess and protein.

Water

Greek yogurt: Use when a thicker and tangier batter is preferred.

Butter

Olive oil: Use for greasing and batter richness, with a lighter crisp texture.