Preparation Steps

• Heat your waffle iron so it's fully preheated while you make the batter. Lightly grease or brush the plates with oil to prevent sticking.
• In a medium bowl whisk together the Greek yogurt, almond milk, eggs, melted coconut oil, vanilla, and maple syrup until smooth and uniform.
• In a separate large bowl combine the oat flour, whey protein powder, baking powder, cinnamon, and salt. Stir to break up any clumps so the dry mix is even.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula until most of the flour is hydrated. The batter will be thick — avoid overmixing.
• In a clean bowl, use a whisk or electric hand mixer to beat the 3 egg whites until soft peaks form (they should hold shape but still be slightly glossy).
• Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining whites with a light hand. This creates air pockets for fluffy waffles.
• Let the batter rest for 7 to 10 minutes so the oat flour absorbs liquid — this improves texture and helps steam during cooking.
• Spoon the batter onto the hot waffle iron (amount depends on your iron size) and cook until the waffle is deep golden and steam subsides, about 4 to 6 minutes. Don’t open too soon.
• Transfer cooked waffles to a wire rack to keep them crisp while you finish the rest. Serve warm with berries, a dollop of yogurt, nut butter, or a drizzle of maple syrup.