Fluffy, golden waffles with a proper protein hit built right into the batter. Wholegrain oat flour, eggs and two scoops of Advanced Collagen make these far more sustaining than the usual stack — a breakfast that carries you through the morning rather than leaving you hungry an hour later. Blend, pour, cook. Ideal for a relaxed weekend or a post-workout refuel.
The snapshot
~210 |
~13 g |
~24 g |
Per waffle · makes 4 · ready in 20 minutes
Two scoops of Neutrient Advanced Collagen spread across the batch make protein the headline here, alongside vitamin C, which contributes to normal collagen formation for the normal function of skin, cartilage, bones, gums, teeth and blood vessels. Wholegrain oat flour brings slow-release carbohydrate and fibre, while the eggs add further protein and structure. A genuinely balanced breakfast that tastes like a treat.
Full breakdown (per waffle, approximate)
Calories |
~210 kcal |
Protein |
~13 g |
Carbohydrate |
~24 g |
Fat |
~6 g |
Fibre |
~3 g |
Ingredients
Makes 4 waffles.
- 2 scoops Neutrient Advanced Collagen
- 1¼ cups rolled oat flour
- 1 tsp baking powder
- 2 eggs
- 1 cup unsweetened milk
- ½ tsp vanilla extract
Method
- In a large mixing bowl, whisk together the oat flour, collagen and baking powder.
- In a separate bowl, beat the eggs, milk and vanilla until well combined.
- Pour the wet ingredients into the dry mixture and stir until smooth.
- Lightly grease your waffle maker with coconut oil (or your preferred oil), then pour in the batter.
- Cook for about 5 minutes, or until golden brown and crisp.
Tips
Let the batter stand for a few minutes so the oat flour thickens — it makes for crispier waffles. If it looks too thick after resting, loosen with a splash more milk. Make your own oat flour by blitzing rolled oats until fine. Serve with berries, a spoonful of Greek yoghurt or a drizzle of chocolate sauce; they also freeze well and reheat straight from frozen in a toaster.
