Protein Waffles
These protein waffles are soft inside, lightly crisp outside, and made entirely with real food ingredients. They cook quickly, reheat well, and work for both busy mornings and slow breakfasts.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 tablespoon honey
- 1 tablespoon melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Add the rolled oats to a high-speed blender and blend until they form a fine, flour-like texture.
- Add the cottage cheese, eggs, honey, melted butter or oil, vanilla extract, baking powder, and salt to the blender with the oat flour.
- Blend the mixture until the batter is completely smooth and creamy, stopping as soon as no visible oat pieces remain.
- Preheat the waffle iron fully according to the manufacturer’s instructions and lightly grease if needed.
- Pour about 1/2 cup of batter onto the center of the hot waffle iron, allowing it to spread naturally.
- Close the waffle iron lid gently and cook until the waffle is golden and steam slows significantly, about 3–4 minutes per waffle.
- Carefully remove the cooked waffle and place it on a wire rack to prevent sogginess.
- Repeat with the remaining batter until all waffles are cooked.
- Allow waffles to cool slightly before serving or cool completely before storing.
Notes
Waffles can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a toaster or oven for best texture.