Protein Packed Waffles

  • 10 Mins

    Prep Time

  • 5 Mins

    Cook Time

  • 6


  • 233


  • 3g


  • 39g


  • 11g




  • 1¼ Cup Soy Milk
  • ⅔ Cup Vanilla Greek Yogurt, pasteurized
  • 2 Large Eggs
  • 1 Tsp Vanilla
  • 2 Cups Whole Wheat White Flour
  • 1 Tbsp + 2 Tsp Baking Powder
  • ¼ Tsp Salt
  • Zest of 1 Lemon, washed
  • DDairy:

    Use a dairy-free vanilla yogurt (soy, coconut, almond yogurt)

  • SSoy:

    Substitute soy milk with cow’s milk or a non-dairy milk alternative

  • EEggs:

    Use a commercial egg replacer

  • GGluten:

    Substitute the whole wheat white flour with a cup-for-cup gluten-free flour alternative


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Blend Ingredients In a blender, combine the soy milk, Greek yogurt, eggs, flour, vanilla, baking powder, salt, and lemon zest. Mix until smooth, about 45 seconds.

  • 3.

    Heat Waffle Iron Heat a waffle iron over medium heat. Check the manufacturer’s directions for the correct setting.

  • 4.

    Cook Batter When hot, pour ½ cup batter in the center of the waffle iron, close and cook until golden brown, approximately 3-4 minutes. Times will vary based on the waffle iron.

  • 5.

    Repeat Repeat with the remaining batter.

  • 6.

    Serve & Enjoy Serve waffles with your favorite toppings and enjoy.

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes


Yogurt, particularly Greek yogurt, is an excellent source of protein. Protein needs may be elevated when undergoing cancer treatment.

Fatigue Buster

  • Store in Freezer

    Store waffles in a zip-top bag in the freezer for a quick and delicious breakfast.

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