1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with nonstick cooking spray so it’s ready when the batter is mixed.

2. In a medium bowl, whisk together the oat flour, whey protein powder, baking powder, fine sea salt, ground cinnamon, and granulated sweetener until everything is evenly combined.

3. In a separate large bowl, whisk the eggs and egg whites until lightly frothy, then add the Greek yogurt, almond milk, vanilla extract, and melted coconut oil, whisking until the mixture is smooth.

4. Pour the dry ingredients into the wet ingredients and gently whisk or stir until just combined; the batter should be thick but pourable, so add a splash more milk if it seems too thick.

5. Spoon or pour the batter onto the preheated waffle iron, using just enough to cover the waffle plates without overflowing, then close the lid and cook until the waffles are deeply golden and crisp on the edges.

6. Carefully remove the cooked waffle and repeat with the remaining batter, greasing the waffle iron between batches as needed to prevent sticking.

7. Serve the warm waffles with maple syrup and fresh berries, plus extra Greek yogurt or nut butter on top if you’d like an additional boost of protein.