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Cottage Cheese Waffles are a delicious way to sneak more protein into your life. The batter is made with simple ingredients and comes together quickly while your waffle iron preheats!
These high protein waffles are an easy gluten-free breakfast idea to add to your meal prep routine. Store them in your freezer, then pop them in the toaster for a fast morning.
You can’t taste the cottage cheese flavor in the final result!
With 8 grams of protein per waffle, they have 20% protein per serving with no protein powder required. This is higher in protein than most “protein waffles” you can buy at the store!
Ingredients You’ll Need
All you need is a handful of wholesome ingredients to make this waffle batter. Full-fat cottage cheese is paired with rolled oats, a touch of maple syrup, and protein-rich eggs. It all comes together quickly in a blender!
Unlike all-purpose or whole wheat flour, oats are very absorbent. This batter will continue to thicken as it rests, so don’t be surprised when your waffle batter becomes quite thick.
Resist the urge to add extra liquid to the batter; the waffles are the crispiest when the batter is thick. Adding extra liquid will result in a softer waffle texture.
How to Make Cottage Cheese Waffles
Start preheating your electric waffle iron, as the batter will likely be ready when it’s hot enough to start cooking. I recommend using a classic waffle maker rather than a Belgian-style one so the waffles will easily fit in your toaster.
In a high-speed blender, combine:
- 1 cup cottage cheese
- 2 large eggs
- 1 1/4 cups rolled oats
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon avocado oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup water or milk of choice
Secure the lid and blend until smooth. You may need to stop and scrape down the sides of the blender until all of the oats are pulverized.
Megan’s Recommendations
This cottage cheese waffle batter will not be super runny. It will thicken as it rests.
When your waffle iron is ready, grease each side with cooking spray or brush with melted butter or coconut oil.
Transfer roughly 1/3 cup of batter to the center of waffle iron, then close the lid. Cook at a medium setting (mine is set to 4 out of 6) until it beeps that’s done.
Detoxinista Tip
It’s okay if a 1/3 cup of batter doesn’t fully fill your waffle iron’s plate. Round waffles are easy to customize, and in some cases filling the plate fully will result in waffles that are too large to fit in your toaster.
When the waffle looks golden, it’s done! Use a fork to remove it from the waffle maker and repeat with the remaining batter. You should get 5 to 6 waffles from this batch, if you’re using a classic-style waffle iron. (Belgian waffle makers require double the batter, FYI.)
Transfer the waffles to a wire rack to cool as you finish cooking the rest. This will allow air circulation, so the bottom of the waffles won’t get soggy as they cool.
Serve these cottage cheese waffles with any toppings you love. We enjoy spreading them with peanut butter and topping with sliced bananas or berries.
Leftover waffles can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Reheat them in the toaster on a medium setting.
Looking for more cottage cheese recipes? Try Cottage Cheese Pancakes or Cottage Cheese Dip, which tastes like ranch dressing.
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
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
If you try this Cottage Cheese Waffle recipe, please leave a comment and star rating below, letting me know what you think.
