Blueberry Almond Protein Waffles

By Team XTEND

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

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

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.
Fold in blueberries.
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.
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.