These waffles pack a serious protein punch thanks to a full dose of vanilla protein powder whisked right into the batter, plus two eggs for structure and a tender, custardy crumb. A blend of dairy free milk, melted coconut oil, vanilla extract, and a touch of maple syrup keeps the batter rich and slightly sweet without any heaviness. A short rest before cooking lets everything hydrate and thicken, so the batter turns out perfectly scoopable and cooks up with deep-golden, crisp edges and a soft, fluffy center. Fresh berries and a drizzle of maple syrup on top turn this into a breakfast that feels indulgent while still fueling your morning. It's an easy make-anytime option that fits neatly into a gluten free breakfast rotation, whether you're making a quick weekday batch or a lazy weekend stack.
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Preheat your waffle iron to medium-high heat according to the manufacturer's instructions. Brush or wipe the plates with coconut oil or coat with cooking spray.
Whisk together the oat flour, protein powder, baking powder, and salt in a large bowl until evenly combined.
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