By: Spencer Miller (MacroChef)
Fluffy vanilla protein waffles filled with fresh blueberries and topped with vanilla protein cream, blueberries, slivered almonds, and a drizzle of almond butter. We're excited to share our recipe for Blueberry Almond Waffles made with XTEND protein powder as the base ingredient. These waffles are packed with protein, making them a great option for a post-workout breakfast or a nutritious start to your day. The combination of fresh blueberries and crunchy almonds provides a burst of flavor and texture that will leave your taste buds wanting more. Best of all, these waffles are easy to make and can be whipped up in no time. So, grab your waffle maker and get ready to enjoy a delicious and healthy breakfast that will keep you fueled all day long!
- 1/2 cup oats (quick or old fashioned)*
- 2 scoops 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
1/4 cup Greek yogurt
1/2 scoop XTEND Pro Vanilla Ice Cream protein powder
1 tbsp almond butter, melted
2 tbsp fresh blueberries
1/2 tbsp slivered almonds
*This is roughly 1/3 cup oat flour. You could also use whole wheat flour/white flour.
**These waffles can be stored in the freezer for up to a month to take out and toast for a quick and easy breakfast/snack.
- 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.
- Fold in blueberries.
- 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.
- 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.