Preheat waffle maker. In a large mixing bowl, whisk eggs, yogurt and milk. Add oat flour and protein powder; whisk until well combined.
Make waffles according to your waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. I have similar to this non-stick one and used a large ice cream scoop of batter per waffle.
Store: Refrigerate for up to a week or freeze for up to 6 months.
★ Did you make this recipe? Please give it a star rating in the comments.