I’ll admit that in the classic debate of waffles vs. pancakes, I’m Team French Toast all the way. But if you really want me to stick to the options mentioned, I’ll choose waffles. More specifically, I think I’ll choose these Whole Wheat Cinnamon Protein Waffles.
Here’s what I like about them:
- The batter only takes about 4 minutes to throw together. Insert JT and Madonna singing about how I’ve only got 4 minutes to save the world here.
- The ingredients make them pretty filling and naturally higher in protein than your average waffle–no protein powder necessary.
- If I make extra waffles, I can freeze some of them to pop in the toaster on a weekday morning.
- Umm, they taste good.
Numbers 1, 3, and 4 are fairly self-explanatory, but let’s talk about number 2 for a second.
As I mentioned, I don’t add any kind of protein powder to the waffle batter, but I still end up with a decent amount of protein in the waffles. Here’s the breakdown:
- The white whole wheat flour has 16 grams of protein per cup, and we’ll use two cups to get us to 32 grams of protein. White whole wheat flour is still giving you the benefits of regular whole wheat flour, but it results in less of an in-your-face wheat taste. (Here’s a link to an article from The Kitchn explaining the difference.) I used King Arthur Flour brand, and I’m not getting paid to tell you that.
- Two eggs also go into the batter. At around 6 grams of protein per egg, that will contribute another 12 grams to the recipe.
- My favorite way to add a little more protein to the waffles is by adding a container of high-protein yogurt. Siggi’s is my favorite brand (again, not paid to tell you that), and each container always contains more protein than sugar. A 5.3 oz container of vanilla Siggi’s yogurt is going to add 15 grams of protein to the waffles. You can sub another brand of yogurt, but you’ll want it to be something thick and high in protein. Greek yogurt would be great.
- I used almond milk in my waffles because that’s what I always have on hand. It doesn’t contribute much protein to the recipe, but if you were to use cow’s milk, you could squeeze in about 12 more grams.
- Top them with nut butter if you want to add even more protein!
Altogether, we’re looking at around 60 grams of protein in this whole batch of waffles by using almond milk and closer to 70 grams when using cow’s milk. You can get 4 to 6 servings out of a batch, so we’re looking at at least 10 grams of protein in a serving, possibly closer to 17 or 18 grams. Not too shabby for a stack of waffles, if you ask me.
If you try these Whole Wheat Cinnamon Protein Waffles at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Whole Wheat Cinnamon Protein Waffles
Naturally high in protein, these waffles include whole wheat flour and yogurt to provide a great start to your day.
- 1 1/2 cups milk or almond milk
- 2 eggs
- 5.3 oz Greek yogurt or skyr (I used Siggi's brand vanilla.)
- 2 cups white whole wheat flour
- 1 1/2 tbsp baking powder
- 1 tbsp cinnamon (Pumpkin pie spice is also good.)
- 1/4 tsp salt
- 2 tbsp maple syrup (optional)
Whisk together milk, eggs, and yogurt until smooth. Add in all other ingredients and combine.
Cook in a waffle iron to your preferences. My waffle iron takes about 2 to 3 minutes to cook these at 400 degrees.
Serve topped with maple syrup, fruit, nut butter, or whatever else makes all your waffle dreams come true.