I used PhD Plant protein in the flavour Chocolate cookie. I used 60g of Fage 0% Greek yoghurt. Didn't have large eggs so weighed a medium egg and added water up to the weight of the large egg. I also added some sugar free salted dark chocolate coffee syrup to the batter. When I mixed it, it was very thick, I added extra water to make a thick but spoonable batter, like a Wendy's frosty. This gave me three fluffy waffles which I made in my DASH mini waffle maker, so no fat was needed to cook.
