The batter for these waffles is blended in one go: rolled oats, cottage cheese, four eggs, vanilla, baking powder, cinnamon and salt, with a tablespoon of honey if you want it. Pour about 1/2 cup into a greased waffle iron and cook for 4 to 5 minutes, until golden brown and crisp. The recipe makes 4 servings, with 14 grams of protein each, and takes 30 minutes in total.
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The cottage cheese and eggs give the protein, and the blender takes care of the mixing, so there is no bowl to wash.
What Goes in the Blender
The card has the full amounts. A quick look at each ingredient:
- Rolled oats (1 cup): the base, blended until smooth.
- Cottage cheese (1 cup): adds protein and a creamy texture. Greek yogurt can replace it for a slightly different texture and flavor.
- Eggs (4 large): bind the batter and add protein.
- Vanilla (1 teaspoon), baking powder (1 teaspoon), cinnamon (1/2 teaspoon) and salt (1/4 teaspoon): the flavor and the lift.
- Honey (1 tablespoon, optional): a touch of sweetness that you can leave out.
- Cooking spray or oil: for the waffle iron.
Cooking the Waffles
Blend everything until the mixture is smooth and creamy. Heat the waffle iron according to its instructions and grease it lightly with cooking spray or oil. Pour about 1/2 cup of batter onto the iron, spread it evenly, close the lid and cook for 4 to 5 minutes. Remove the waffle carefully and repeat, greasing the iron as needed.
Irons run differently. If yours runs hot, shorten the cooking time slightly so the waffles do not over-brown. A silicone spatula is gentle on non-stick surfaces. If you have no waffle iron, a blender or food processor still makes the batter and a non-stick skillet will make pancake-style waffles.
Variations
- Chocolate: add 2 tablespoons of cocoa powder to the batter. Chocolate chips, nuts or a scoop of protein powder also work as mix-ins.
- Pumpkin spice: add 1/2 cup of pumpkin puree, a pinch of nutmeg and an extra dash of cinnamon. Pecans and sugar-free maple syrup go on top.
- Dairy-free and vegan: replace the cottage cheese with plant-based yogurt or silken tofu. Replace each egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
- Fewer calories: leave out the honey or use a sugar substitute, use egg whites in place of whole eggs, or swap the cottage cheese for a lower-calorie yogurt.
Toppings and Sides
Fresh berries with a dollop of Greek yogurt are the simplest topping, and maple syrup, nut butter, whipped cream or a sprinkle of nuts also work. For a savory option, sliced avocado or guacamole goes on the waffles well. Herbal tea or black coffee suits the sweetness.
Make Ahead, Store and Freeze
You can make the batter the night before and keep it in the refrigerator. Stir it before pouring. You can also cook the waffles ahead and reheat them in the toaster.
Let leftover waffles cool completely, then keep them in an airtight container in the refrigerator for up to 3 days. To freeze, stack them with parchment paper between the waffles in a freezer-safe bag for up to 3 months. Reheat straight from the freezer in the toaster or oven.
Nutrition per Waffle
Each waffle has approximately 180 calories, 5 grams of fat (2 grams saturated), 20 grams of carbohydrates, 3 grams of fiber, 1 gram of sugar, 14 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I make these waffles ahead of time?
Yes. Keep the batter in the refrigerator overnight, or cook the waffles ahead and reheat them in the toaster.
How do you store leftover waffles?
Cool them completely and keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster.
Can I freeze protein waffles?
Yes, for up to 3 months. Stack them with parchment paper between the waffles in a freezer-safe bag.
What toppings go best on them?
Fresh berries, Greek yogurt, sugar-free maple syrup, nut butter, whipped cream or nuts.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Protein Waffles: Discover Easy, Healthy Recipes Today!
Ingredients
Instructions
In a blender, combine the rolled oats, cottage cheese, eggs, vanilla extract, baking powder, cinnamon, salt, and honey (if using). Blend until smooth and well combined.
Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or oil.
Pour about 1/2 cup of the batter onto the preheated waffle iron, spreading it evenly. Close the lid and cook for 4-5 minutes or until the waffles are golden brown and crisp.
Carefully remove the waffle and repeat with the remaining batter, greasing the waffle iron as needed.
Serve the waffles warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.
Notes
This recipe makes approximately 4 servings.
For added flavor, try mixing in chocolate chips or nuts into the batter before cooking.
You can substitute the cottage cheese with Greek yogurt for a different texture.
Enjoy experimenting with different toppings like nut butter or berries!
Nutrition
| Serving Size | 1 waffle |
|---|---|
| Calories | 180 calories |
| Sugar Content | 1g |
| Sodium Content | 200mg |
| Fat Content | 5g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 20g |
| Fiber Content | 3g |
| Protein Content | 14g |
| Cholesterol Content | 150mg |