Description
These healthy protein waffles are a quick and nutritious breakfast option, perfect for busy mornings. Made with eggs, cottage cheese, and oats, they offer a delicious balance of protein and fiber, topped with fresh fruits and your favorite nut butter or syrup for extra flavor.
Ingredients
Scale
Waffle Batter
- 2 large eggs (substitute with flax eggs for vegan option)
- 1 cup cottage cheese (use ricotta cheese for a similar effect)
- 1 cup old fashioned oats (substitute with gluten-free oats for gluten-free option)
- 1 tsp vanilla extract (replace with almond extract for different flavor)
- 1/2 tsp salt (use kosher salt or omit for sodium-free)
Toppings (optional)
- Fresh fruits (berries are especially delightful)
- Nut butter (almond or peanut butter work beautifully)
- Yogurt (choose Greek yogurt for extra protein)
- Maple syrup or honey (use sparingly for a lower sugar option)
Instructions
- Preheat the waffle iron: Set your waffle iron to medium-high heat and lightly oil it to prevent sticking and ensure even cooking.
- Prepare the batter: In a blender, combine the large eggs, cottage cheese, old fashioned oats, vanilla extract, and salt. Blend until the mixture is smooth and well combined, forming a thick batter.
- Cook the waffles: Pour about ½ cup of batter into the preheated waffle iron. Close the lid and cook for 4-5 minutes, or until the waffles turn golden brown and develop a crispy exterior.
- Serve or store: Enjoy the waffles immediately topped with fresh fruits, yogurt, nut butter, or maple syrup. Alternatively, let them cool completely and freeze for easy future breakfasts.
Notes
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Use ricotta cheese as a substitute for cottage cheese if preferred.
- Choose gluten-free oats to make this recipe gluten-free.
- Adjust the sweetness by limiting maple syrup or honey as desired.
- Waffles can be frozen and reheated in a toaster or oven for quick meals.
