Heat oven to 200 degrees.
Crack the eggs into a medium bowl and whisk. Then pour in the almond milk and whisk until blended.
Add the Arbonne vanilla protein powder to the wet mixture 1 scoop at a time, whisking as you add to incorporate evenly.
Add in the vanilla and cinnamon and whisk again. Fold in the blueberries to lightly mix without breaking. Leave a few blueberries aside if you wish to top your waffles with them as well.
Spray the waffle iron with non-stick cooking spray and turn on to heat. Once heated up, slowly add 1/2 cup of batter to the center of the waffle iron so it begins to spread toward the edge.
Before the batter fully reaches the edge of the iron, close and follow waffle iron cooking instructions. Mine has a light that is red while cooking and turns green when cooking is complete.
As you remove each waffle transfer to a cookie sheet and store in oven to keep warm. Repeat the process until all 4 waffles are cooked. Spray the waffle iron in between each waffle to avoid sticking.
Top with a few more blueberries & honey and enjoy!