Whip up these protein-packed Yogurt Waffles for breakfast and freeze the rest for easy meal prep!
Ingredients
- 1 1/4 cup almond milk (or any milk you wish)
- 2/3 cup Stonyfield Plain 0% Fat Yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose unbleached (white whole wheat flour or gluten-free flour mix*)
- 1 tablespoon + 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- cooking spray
Instructions
- In a blender combine, starting with the liquid first add the milk, yogurt, eggs, vanilla, flour, baking powder and salt and mix until well combined and smooth, about 30 to 60 seconds.
- Heat a waffle iron over medium heat (I used number 3 on mine) and let it heat up.
- When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 3 to 4 minutes.
- Repeat with the remaining batter or refrigerate the remaining.
Notes
*To make gluten-free I tested this with Cup4Cup Gluten free flour and added 2 more tablespoons of almond milk. This will NOT work with almond flour. Serving: 1waffle, Calories: 195kcal, Carbohydrates: 34g, Protein: 7.5g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 63mg, Sodium: 532mg, Fiber: 0.2g, Sugar: 2gWW Points Plus: 5
