This is our go-to recipe for waffles and actually for us, pancakes! I should first credit the following site, as this is where it was originally found:

I ended up tweaking the recipe to help fit macros even more to the following:

1.5 Cups – Whole Wheat Flour
3/4 tsp – Baking Soda
1/2 tsp – Sea Salt
2 scoops – Vanilla Protein Powder
2 cups – Vanilla Almond Milk (unsweetened)
3 Tbsp – Flax Seed (ground)
2 tsp – Vanilla Extract
1 – egg (or egg white equivalent)
3/4 cup – Stevia

Mix the top ingredients in a medium mixing bowl. In a separate, larger bowl, mix the bottom ingredients and then add then add the top ingredients. This forms your batter – from there you can either make pancakes* or waffles. I recommend using a cooking spray in both scenarios to avoid sticking issues. The “topper” recipe is simple: Mix 1/3 cup of greek yogurt (non-fat), 1 Tbsp of honey, and 1.5 Tbsp of almond or peanut butter. Tastes AMAZING.

*Tip: If the batter is too thick, add a little water!
Protein pancakes
Pancakes, topper, egg-white scramble and a nice relaxing morning!

Nutrition Facts
Topper: 4 servings – 66 calories, 3.4g fat, 3.9g carbohydrate, 3.3g protein
Pancakes (from a 16 pancake batch, roughly 1/4 cup scoops of batter):
2 pancakes – 143 calories, 3g fat, 19.4g carbohydrate, 10.5g protein

As you can see they aren’t perfect “health food” and they are a little high in sodium but they add protein to a usually “carb” food type and taste great. Enjoy!