Transfer the oats to a high-speed blender or food processor and blend on a high powder for 30 seconds, or until a flour forms. Add in the protein powder, baking powder, cinnamon and sea salt and blend for another 10-20 seconds or until the dry ingredients are well-combined.

Add the eggs, egg whites, milk, and pure maple syrup (if adding) to a large mixing bowl and whisk until the wet ingredients are well-combined.

Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix until a smooth batter forms. Let the batter rest at least 5 minutes (it will thicken up during this time).

Plug in your waffle iron and spray both the top and the bottom of the heating elements with cooking spray. Make waffles according to the manufacturer instructions for your maker. Pour batter onto the heated waffle iron, place the cover, and cook until golden brown. My BELLA Belgian Waffle Maker uses about ¾ to 1 cup of batter per waffle and I set it on high heat. For me, each waffle takes about 5 minutes to make for a crispy outside that’s golden brown.

Repeat for the remaining waffle batter. My Belgian waffle maker makes 4 large waffles out of the batter. A small waffle maker makes about 8 small waffles.

If you'd like, you can store finished waffles on a baking sheet while the rest of the waffles are cooking.

Serve waffles immediately with butter, pure maple syrup, and any other desired toppings. Whipped cream, strawberries, blueberries, sliced bananas, Greek yogurt, almond butter, peanut butter, in season fresh fruit, jam or jelly are all great topping options for waffles.