By: Spencer Miller (MacroChef

Fluffy vanilla protein waffles filled with fresh blueberries and topped with vanilla protein cream, blueberries, slivered almonds, and a drizzle of almond butter.

Waffles

  • 1/2 cup oats (quick or old fashioned)*
  • 2 scoops XTEND Pro Vanilla Ice Cream protein powder
  • 2 large eggs
  • 1/3 cup vanilla Greek yogurt
  • 2 tbsp milk (or unsweetened almond milk)
  • 1 tbsp almond butter
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp cinnamon (optional)
  • 1/2 cup fresh blueberries

Toppings

1/4 cup Greek yogurt
1/2 scoop XTEND Pro Vanilla Ice Cream protein powder 
1 tbsp almond butter, melted
2 tbsp fresh blueberries
1/2 tbsp slivered almonds

Notes

*This is roughly 1/3 cup oat flour. You could also use whole wheat flour/white flour. 
**These waffles can be stored in the freezer for up to a month to take out and toast for a quick and easy breakfast/snack.

Instructions

  1. Preheat waffle iron to medium heat. Add oats and remaining waffle ingredients to a blender, except for blueberries. Blend until a smooth batter forms. Be careful not to blend too much.
  2. Fold in blueberries. 
  3. Spray waffle iron with nonstick spray. Pour batter into waffle iron. The batter should make 5 waffles total. Cook until golden brown, or for about 4-5 minutes. 
  4. For topping, mix Greek yogurt and vanilla protein powder to make a vanilla cream frosting on top. Drizzle with melted almond butter, blueberries, and slivered almonds.


Nutrition per waffle w/o toppings (out of 5 waffles)

  • 145 calories
  • 16g protein
  • 12g carbs
  • 5g fat
  • 3g fiber
  • 2g sugar