Crispy Protein WafflesJUMP TO RECIPE
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!
- 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
- 1/2 cup blueberries
- Maple Syrup
- 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.