1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or a thin layer of melted butter so the waffles don’t stick.

2. In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon until well combined and free of lumps.

3. In a separate large bowl, whisk the Greek yogurt until smooth, then add the milk, whole eggs, egg whites, maple syrup, vanilla extract, and melted butter or coconut oil. Whisk until the mixture is smooth and unified.

4. Pour the dry ingredients into the wet ingredients and gently whisk or fold until just combined. Stop as soon as no dry streaks of flour remain—some small lumps are fine and will keep the waffles tender.

5. Once the waffle iron is fully preheated, ladle in enough batter to cover the grates without overflowing, spreading it lightly toward the edges if needed.

6. Close the waffle iron and cook for 3–5 minutes, or until the waffles are deeply golden brown, crisp around the edges, and cooked through in the center.

7. Carefully remove the waffle and repeat with the remaining batter, greasing the iron lightly between batches if necessary.

8. Serve the waffles hot with butter, maple syrup, fresh fruit, nut butter, or your favorite toppings. For later, cool completely and store in the fridge or freezer, then reheat in a toaster or air fryer until crisp.