Breakfast -550 Kcal 🫐 Blueberry Lemon Protein Cheesecake Waffles

Let's Cook

1. Step 1.

   In a blender, combine 55 g rolled oats, 150 g egg whites, 1 whole egg, 25 g vanilla whey protein, and ½ tsp baking powder. Blend until the mixture is smooth and no oat flakes remain, about 30-60 seconds. The batter should be pourable but slightly thick.

2. Step 2.

   Gently fold in half of the blueberries (50 g) and 1 tsp lemon zest into the batter using a spatula, being careful not to crush the berries.

3. Step 3.

   Preheat your waffle maker according to the manufacturer's instructions. Once hot, lightly grease if necessary, then pour the batter into the center and cook until the waffles are golden brown and crisp, about 3-5 minutes depending on your waffle maker. Avoid opening the lid too early to prevent tearing.

4. Step 4.

   While the waffles cook, in a small bowl, mix together 120 g 0% Greek yogurt, ½ tsp vanilla extract, and 10 ml lemon juice until smooth and creamy. This will be your cheesecake-style cream.

5. Step 5.

   Once the waffles are done, transfer them to a plate. Stack the waffles, spreading a layer of the yogurt cream between each waffle and on top. Drizzle with 8 g almond butter and scatter the remaining 50 g blueberries over the top. Serve immediately.