Protein Waffles
User Reviews
5
Protein Waffles
Description
Protein Waffles are made with a base of eggs, cottage cheese, and vanilla whey protein powder, blended together until smooth. The addition of flour, baking powder, and salt yields a balanced batter that cooks into waffles featuring a soft, moist texture inside and crisp edges outside. Cooking spray helps release the waffles cleanly from the waffle iron. The recipe accommodates two waffle sizes: mini and full-sized, making it flexible for portion control.
The maple syrup adds subtle sweetness while vanilla enhances the aroma. Waffles require careful cooking with the iron sprayed between batches to avoid sticking. They can be enjoyed fresh or stored after cooling.
These waffles freeze well for up to three months when separated by parchment and stored in freezer bags or containers. Reheating directly from frozen in a toaster or oven takes 5-6 minutes and revives the crisp exterior and soft interior. This makes the recipe practical for make-ahead breakfasts or meal prepping protein-rich snacks.
Ingredients
- 2 egg large
- 1 cup cottage cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 whey protein powder 34g by weight per scoop, vanilla
- ½ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- cooking spray
Instructions
- Blend eggs, cottage cheese, maple syrup, vanilla extract, and protein powder together in a blender until smooth.
- In a separate bowl mix flour, baking powder, and salt. Fold dry ingredients into wet with a spatula and mix until just combined - it is okay if there are small lumps.
- Let the batter rest for a few minutes while the waffle iron preheats.
- Spray waffle iron with cooking spray and pour batter into the center. Use ¼ cup batter for a mini waffle iron and ½ cup batter for a full size waffle iron.
- Allow waffle to cook completely then remove from waffle iron.
- It is important to spray the waffle iron before cooking each waffle. Continue the cooking process until all batter is used.
- *** recipe will make 9 mini waffles or 4 regular sized waffles
Notes
- Allow waffles to cool completely before freezing to maintain texture and prevent ice crystals.
- Place parchment paper between waffles when freezing to avoid sticking.
- Reheat frozen waffles directly in a toaster or toasted oven for 5-6 minutes for best texture.
- Protein content depends on the protein powder used; this recipe assumes vanilla whey with 20g protein per scoop.
- Store fresh waffles in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 154mg | 51% |
| Sodium | 770mg | 32% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 310IU | 6% |
| Calcium | 314mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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