Cottage Cheese Waffles
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Cottage Cheese Waffles
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Cottage Cheese Waffles are a high-protein meal prep idea! Freeze them for an easy, gluten-free breakfast that pops in the toaster for a fast morning.
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Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 ¼ cup rolled oats
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup water or milk of choice
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Instructions
- Preheat your electric waffle iron on a medium setting while you prepare the batter. This recipe moves quickly, so the batter should be ready when the waffle iron is hot. I set mine to a 4 out of 6, but each waffle iron may vary.
- In a high-speed blender, combine the cottage cheese, eggs, oats, maple syrup, olive oil, baking powder, vanilla extract, salt, and liquid of choice. Secure the lid on the blender and blend until smooth. Stop and scrape down the sides of the machine, as needed, until no oats are visible.
- When the waffle iron is ready, grease both plates and pour 1/3 cup of batter into the center. Close the lid and cook on medium heat until the waffle iron beeps that it's done. Don't be surprise if steam releases from the sides of the waffle iron as it cooks; this should take 3 to 5 mintues per waffle and they will be golden brown when done.
- Use a fork to remove the cooked waffle and transfer it to a wire rack to cool. (If you place it on a plate, the bottom side might steam as it rests.) Repeat with the remaining batter until you've made 5 to 6 classic waffles. If you're using a Belgian-style waffle iron, you'll wind up with less since it requires more batter per waffle.
- Enjoy the waffles warm with your favorite toppings. Freeze leftovers in an airtight container for up to 3 months. They are easy to reheat straight from the freezer in a toaster on a medium setting.
Notes
- Nutrition information is for 1 of 6 waffles. This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.
- Note: You can make these even higher in protein by swapping one more egg for the water or milk. The egg flavor will be slightly more noticeable in that case.
Nutrition Information
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Calories
156kcal
(8%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
68mg
(23%)
Sodium
230mg
(10%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 230mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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