First, heat your waffle iron. Mix all dry ingredients together with a whisk in a large bowl.
In a smaller bowl, combine all liquid ingredients and stir well to combine.
Pour the wet mixture into the dry and whisk together until you have a batter. It will be on the thicker side - if you're adding any protein powder, just pour in a little water (a tsp at a time) to help with any clumping).
My waffle iron calls for 1/3 cup for each waffle, so I use a measuring cup to scoop the batter and pour in the centers - read your manual to confirm the amount and do the same.
Close waffle iron and use according to your manual. I use mine on medium heat and wait for the light to go off before opening or sometimes I peek before then! Find your groove with your machine.
As you're making the waffles, place them each on a grate so they don't get soggy and you can store in the oven on a keep warm setting until you're ready to serve.
Serve directly or store these in the freezer for later use - simply pop them in the toaster before serving.
*If using different milk, be sure to grease your waffle iron in case the batter is very thin and may stick.Recipe adapted from Tasty YummiesMy waffle iron here.