Soft Protein Waffles

Turn on the waffle iron so it heats up well. This is key – if the batter goes onto a cold iron, the waffles will turn out rubbery.

If using whole oats, first grind them into fine flour in a blender.

Add all the remaining ingredients to the oat flour: protein powder, egg, Greek yogurt, melted butter, baking powder, vanilla, and salt. Start with less milk (30 ml).

Mix until smooth. Let the batter rest for 2–3 minutes to allow the oats to absorb the liquid. The batter should be quite thick (thicker than pancake batter), but still pourable. If it's too thick, add the remaining milk.

Grease the hot waffle iron well with oil (top and bottom). Protein waffles tend to stick, so don't skimp on the fat when greasing.

Pour the batter into the iron. Don't fill it all the way to the edges, as it will spread during cooking. Close the iron.

Bake for 3–5 minutes (depending on the power of the iron). Don't open the iron too early! Wait until the steam stops coming out intensely. The waffles are done when they are golden brown and easily separate from the surface.