Fluffy, protein-filled, and delicious!

These Blueberry Almond PROtein Waffles are heavenly.

Ingredients:

For Waffles:

• 1/2 cups Oat (quick or old fashioned) (This is roughly 1/3 cup oat flour. You could also use whole wheat flour/white flour.
• 2 scoops Scivation 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

For Toppings:

• 1/4 cup Greek Yogurt
• 1/2 scoop Scivation Xtend PRO Vanilla Ice Cream Protein Powder
• 1 tbsp. Almond Butter, melted
• 2 tbsp. Fresh Blueberries
• 1/2 tbsp. Slivered Almonds

Directions:

1. 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.
2. Fold in blueberries.
3. 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.
4. 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.
5. These waffles can be stored in the freezer for up to a month to take out and toast for a quick and easy breakfast or snack.

Recipe by: Macro_Chef