• Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out. Only casein will work but you may need more water in the batter. The 50/50 blend of protein is best.
• Add in the wet ingredients and mix thoroughly. The amount of water required may be variable. You need the batter to be pourable but not too watery. As the batter sits while you cook your waffles, the casein and oat flour will hydrate more and thicken the batter. You may need to add more water as you go.
• Heat your waffle iron and spray with oil. Add the batter and cook for a 3-5 minutes or until browned and set. The waffle iron I use is an 8x8" square. I use between 200g-230g of batter per waffle.
• Continue working your way through the batter until all of it has been used up and your waffles are cooked. As your waffles come out of the iron, allow them to cool on a wire lined sheet pan. If you have a square waffle iron like mine, cut the waffles into the 4 individual waffles.

Storage

• Once all of your waffles have cooked and cooled to room temperature. Align them on your sheet pan and place them into the freezer uncovered until they have frozen solid.
• Transfer the waffles to the Zwilling Fresh & Save zip top bags and use the vacuum pump to remove the air. If you try to vacuum seal the waffles before they have frozen solid, they will get smushed. If you don't plan to vacuum seal, you don't need to flash freeze them.
• I was able to make 40 individual waffles from this recipe. The nutritional information is per each waffle with no toppings.

Reheating

• You can reheat these waffles in the toaster, the air fryer, or microwave. Just keep an eye on them as to not burn the exteriors.