Oat flour: 60g (1/2 cup), Protein powder (vanilla): 30g (1 scoop), Ground flaxseed: 10g (1 tbsp), Baking powder: 3g (3/4 tsp), Cinnamon: 1g (1/4 tsp), Salt: 1g (pinch), Egg: 50g (1 large), Greek yogurt: 60g (1/4 cup), Almond milk: 60ml (1/4 cup), Vanilla extract: 2ml (1/2 tsp), Blueberries: 80g (1/2 cup), Coconut oil: 5ml (1 tsp, for cooking), Maple syrup: 15g (1 tbsp, for serving), Additional Greek yogurt: 60g (1/4 cup, for serving)
1. Preheat waffle iron according to manufacturer’s instructions. 2. In a bowl, whisk together 60g oat flour, 30g protein powder, 10g ground flaxseed, 3g baking powder, 1g cinnamon, and a pinch of salt. 3. In another bowl, whisk together 50g egg, 60g Greek yogurt, 60ml almond milk, and 2ml vanilla extract. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Gently fold in 60g of the blueberries (reserve the rest for topping). 6. Lightly coat the waffle iron with 5ml coconut oil. 7. Pour the batter onto the waffle iron and cook according to manufacturer’s instructions, until golden brown and crisp. 8. Serve topped with 60g Greek yogurt, remaining 20g blueberries, and 15g maple syrup.
