Description
These healthy protein waffles are a quick and nutritious breakfast option, blending eggs, cottage cheese, and oats into a smooth batter and cooked to golden perfection in just 10 minutes. Perfectly customizable with fresh fruits, nut butter, and a drizzle of maple syrup, they provide a delicious and satisfying meal to start your day.
Ingredients
Scale
Main Ingredients
- 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)
Optional Toppings
- 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 Waffle Iron: Preheat the waffle iron to medium-high heat and lightly oil it to prevent sticking.
- Prepare Batter: In a blender, combine the eggs, cottage cheese, old fashioned oats, vanilla extract, and salt. Blend until you achieve a smooth, pourable batter.
- Cook Waffles: Pour about ½ cup of the batter into the preheated waffle iron. Close the iron and cook for 4-5 minutes until the waffles are golden brown and crispy on the outside.
- Serve or Store: Serve the waffles immediately topped with fresh fruits, yogurt, or a drizzle of maple syrup. Alternatively, allow them to cool completely and freeze for future meals.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- Use gluten-free oats to make the recipe gluten-free.
- Try ricotta cheese instead of cottage cheese for a milder flavor and similar texture.
- Adjust sweetness by varying the amount of maple syrup or honey used as a topping.
- Waffles can be stored in the freezer and reheated in a toaster or oven for a quick snack.
