Oat flour and protein powder team up for a hearty base, whisked with warm vanilla and a touch of maple syrup for natural sweetness. Melted coconut oil keeps every bite rich and moist, while a quick five-minute rest lets the batter thicken up for that perfect golden, crisp-edged waffle. Once they hit the hot iron, these turn deep golden and release cleanly, with a tender interior that holds up beautifully under fresh berries and an extra drizzle of syrup. It's a satisfying, protein-packed breakfast that comes together in one bowl and works great for a plant-based morning routine. Make a double batch and freeze the extras for busy mornings when you need something quick and filling.
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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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