Protein Waffles

Crispy Protein Waffles

The best part? These waffles are made in a blender, which means one bowl to clean.

I’m keeping things brief today, but a few notes about ingredients:

• I used Good Culture brand low-fat cottage cheese, but non-fat or full-fat would work too. I think you could substitute the same amount of plain Greek yogurt and these would turn out great.
• My pantry is stocked with Bob’s Red Mill Gluten-Free Oats, which kept these gluten-free.
• I make a homemade vanilla extract from Madagascar vanilla beans and Tito’s vodka and let them infuse in a glass jar for months. I cut the vanilla beans open, scrape the insides, and then add both to a tall glass jar. Start with about 10 vanilla pods and add more after you use them for baking, or stash them in a canister of white sugar to make vanilla-scented sugar. Once the vodka is infused with vanilla, I top off the jar with more vodka as I use the extract. Store the vanilla extract in a cool dark place, like your pantry, and it will last indefinitely.
• I use avocado oil for cooking spray since it’s a neutral-flavored high-heat oil. I’m not a fan of Pam or “butter” sprays or “vegetable oil” sprays, which are just a combo of soy and corn oil.

My waffle iron is one I’ve had for over 22 years, but I’d start with this inexpensive Cuisinart option if I didn’t already own one.

Make these waffles on a lazy summer morning or Saturday and you won’t be sad!

Print Recipe

4.50 from 2 votes

Protein Waffles

Fast, healthy and delicious!

Prep Time15 minutes mins

Cook Time3 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, healthy breakfast, protein waffles, waffles

Servings: 4

Calories: 179kcal

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 cup old-fashioned oats
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• Cooking spray

Optional Toppings

• 1/2 cup blueberries
• Maple Syrup

Instructions

• Add all the ingredients to a blender and purée on high very well.
• Heat a waffle iron and spray with cooking oil just before adding 1 heaping cup of batter (my waffle maker has 4 waffle slots, adjust accordingly).
• Cook until golden and crispy, about 3-5 minutes depending on your waffle maker.
• Serve warm with real maple syrup and top with blueberries.

Notes

Recipe adapted from Jenny Jiles. 

I did not include the blueberries and maple syrup in the nutritional information. Feel free to use non-fat or low-fat cottage cheese.

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 498mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Calcium: 190mg | Iron: 2mg