I Made 40 Protein Waffles to Keep in My Freezer

protein powder

🥗Healthier: pea protein

💰Cheaper: soy protein

Pea protein is plant-based and often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Greek yogurt

🥗Healthier: cottage cheese

💰Cheaper: plain yogurt

Cottage cheese is high in protein and lower in sugar.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a similar flavor profile.

Turn rolled oats into flour by adding them to a blender and blending on high speed until pulverized into a powder.

In a large bowl on a scale, add 1 and 2/3 cups (200 grams) of oat flour, 3/4 cup (100 grams) of corn starch, 2 and 1/2 teaspoons (10 grams) of baking powder, 4 scoops (125 grams) of vanilla whey protein, and 4 scoops (125 grams) of vanilla casein protein. Mix until no clumps remain.

In a separate bowl, add 2 and 1/2 cups (600 grams) of liquid egg whites, 3 and 1/3 cups (750 grams) of plain non-fat Greek yogurt, and about 1 cup (240 grams) of water. Adjust water to achieve a pourable batter consistency.

Preheat the waffle iron and spray it with oil or use an oil-dressed paper towel to grease it.

Pour about 200 to 230 grams of batter into the waffle iron, spread it out to fill the bottom, close the lid, and cook for 3 to 5 minutes until done.

If the batter thickens while sitting, add more water to maintain consistency.

Remove waffles from the iron and place them on a wire-lined baking dish to cool.

Cut large waffles into four smaller pieces if using a square waffle iron.

Once cooled, line waffles on a sheet pan and flash freeze until solid to prevent freezer burn.

Vacuum seal the frozen waffles in bags to store them safely in the freezer.

To reheat, use a toaster, air fryer at 400°F for 2-3 minutes, or microwave.

Cooking Techniques

Equipment Needed

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Allergens