To begin, add your butter and maple syrup to a large mixing bowl and whisk them together. Add your Greek yogurt and vanilla and whisk again. While whisking, slowly add your milk till all of your wet ingredients are combined.
To the same bowl, add your oat flour, almond flour, protein powder, baking powder, and salt. Stir together till everything is combined and you have a thin waffle batter. Let your batter rest for 5-10 minutes, or till the oat flour has had time to soak up the wet ingredients and thicken up.
To a separate, small bowl, add your eggs and beat them till bubbly and frothy (about a minute). Add them to the bowl of your waffle batter and gently fold them in with a spatula.
Heat your waffle maker (spray it with non-stick spray prior to each waffle) and cook your waffles according to your waffle maker instructions. I use about 1/2-3/4 cup of waffle batter per each waffle.
Serve waffles immediately. If you'd like your waffles to be extra crispy, I recommend toasting them in a toaster for a minute or so.
Add your favorite toppings and devour!
*One full waffle is roughly 375 calories and 27 grams of protein.
*Stored in an airtight container in the fridge, these waffles last about a week. I recommend reheating them with a toaster.