Greek Yogurt Waffles
Greek Yogurt Waffles are thick, fluffy, and pack 5 grams of protein each. Make and freeze a bunch and just reheat in a toaster!
Servings: 14 waffles
Calories: 119kcal
Ingredients
- 1 large egg egg yolk and egg white separated
- 1 pinch of salt
- 1 1/2 cups Greek yogurt I used 6% fat
- 1/2 cup milk
- 2 tablespoons maple syrup or honey
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- Cooking spray I use Misto
Instructions
- Add egg white to a bowl with a pinch of salt. Beat with a hand-held mixer until stiff peaks form. Set aside.
- In a separate bowl, add egg yolk, Greek yogurt, milk, maple syrup, avocado oil, vanilla extract, baking powder, and baking soda. Whisk until well combined.
- Add beaten egg whites and flour, gradually. Stir gently until all the flour is incorporated. Let the batter rest for 5 minutes.
- Meanwhile, heat your waffle iron and spray it with some cooking spray.
- Drop 1/4 cup of the batter onto the waffle iron. Cook waffles for 3-4 minutes or until you see the steam has stopped coming out. Repeat with the remaining batter. Place the waffles onto the wire rack so they do not become soggy.
- Serve with fruit, maple syrup or chocolate sauce.
Notes
Store: Refrigerate in air circulating container for up to a week. To heat up, place in a toaster for a few minutes.
Freeze: In a reusable plastic bag for up to 3 months. To thaw, place in a toaster for a few minutes.
You do not have to separate eggs if you do not want to, but beating egg whites separately will give lighter waffles.
Nutrition
Serving: 1waffle | Calories: 119kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 196mg | Fiber: 1g | Sugar: 2g