Do you ever eat something all the time & then almost feel like a traitor when you stop eating it?? I’ve professed my love for oatmeal plenty of times in the past (here, here, & here) but over the past 2 months, I’ve gone off it completely. I want to say this is just a phase, but I just can’t get myself past the texture of oatmeal, cooked or in the form of overnight oats.
Fortunately as oats are so versatile, I recently introduced one of my old favorites back into my breakfast rota: High-Protein Oatmeal Waffles. I usually eat breakfast right after my workout, so prefer to opt for something relatively high in protein. Despite containing no protein powder, each serving racks in 18g of protein…and that’s without toppings. If you eat a gluten-free diet, these can easily be made gluten-free too!
I know the idea of making waffles on a weekday morning seems laborious but hear me out:
- The batter requires 4 ingredients, and takes all of 5 minutes to whip up
- Unlike pancakes, there’s no flipping involved so you can let the waffle maker do its thang while you get your toppings ready
- You can pre-make a huge batch over the weekend & then just toast one up in the morning
And even if they were laborious to make, er hello…they’re waffles! Can you think of a better way to start your morning? I think not!
- 1/2 cup oat flour (40g)
- 3 egg whites
- 1/4 - 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Preheat waffle iron.
- Whisk egg whites until frothy. Mix in oat flour, cinnamon & vanilla extract.
- Coat waffle iron with oil or cooking spray. Ladle the batter into the waffle iron & cook until waffle is golden & crisp, about 3-4 minutes.
- Add your toppings & devour!
- i) To make oat flour at home, add raw oats to a food processor or high-speed blender & pulse until oats are ground into a powder-like consistency.
- ii) For gluten-free waffles, use gluten-free oat flour.
What’s your favorite waffle (or pancake) topping?