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Oatmeal Zucchini Protein Waffles

These waffles are everything you could want in a breakfast: protein, heathy carbs, hidden veggies, and loads of flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: protein, breakfast, brunch, oatmeal, zucchini, easy
Author: thymeforhoney


  • waffle iron


  • 3 eggs
  • 1 zucchini- grated
  • 1 tbsp chia seeds
  • 1 ½ cups coconut milk + 1 tsp Apple cider vinegar
  • 2 cups rolled oats- ground or about 1 ¾ cups store bought oat flour
  • 1 scoop vanilla protein powder
  • ½ tsp baking powder
  • 2 tbsp coconut oil
  • ¼ tsp salt
  • ¼ tsp nutmeg


  • Begin by adding the apple cider vinegar to the coconut milk, then set aside.
  • In a large mixing bowl, crack the eggs, stir in the grated zucchini (squeeze as much water out as possible first), the chia seeds, salt, nutmeg, and baking powder. Whisk well.
  • Blend the rolled oats in your blender to create oat flour. Add the oat flour and milk to the mixing bowl, followed by the protein powder. Stir to combine. Then pour in the coconut oil and give it one last whisk.
  • Heat your waffle iron, then proceed to cook the waffles according to your waffle maker’s instructions. Mine is non-stick, but I like to brush it with a little coconut oil in between waffles. I use about 2 ladlefuls of batter per waffle.
  • Top with all your favorites, today I used fresh strawberries, pumpkin seeds, and sugar-free chocolate for an extra rich treat. Store any leftovers in an airtight container in the fridge, pop the triangles in the toaster or hot oven to reheat and re-crisp!