NUTRITION

SERVINGS

INGREDIENTS

0.25 cup gluten-free oat flour

0.5 scoop vanilla protein powder

1 tsp baking powder

0.5 tsp ground cinnamon

0.13 tsp sea salt

1 large egg

0.25 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tsp vanilla extract

0.5 tsp coconut oil

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

PREPARATION

• 1

  Preheat your waffle iron to a medium-high setting and lightly grease the plates with coconut oil.

• 2

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until well combined.

• 3

  In a separate medium bowl, whisk the whole egg, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.

• 4

  Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.

• 5

  Allow the batter to rest for 2 to 3 minutes; this helps the oat flour hydrate and ensures a fluffier texture.

• 6

  Ladle the batter onto the hot waffle iron and cook for 4 to 5 minutes, or until the exterior is golden brown and steam stops escaping.

• 7

  While the waffles cook, place the blueberries in a small saucepan over medium heat for 3 minutes until they begin to soften and release their juices.

• 8

  Serve the warm waffles topped with the blueberry compote and a light drizzle of pure maple syrup.