Protein Waffle Recipe
These protein waffles are made with 3 protein sources: eggs, cottage cheese, and protein powder. I also use oats instead of flour, and everything gets blended and then cooked in a waffle iron.
Servings: 3 servings
Equipment
Ingredients
- 1 ½ cup rolled oats
- ¼ cup vanilla protein powder
- ½ teaspoon baking powder
- 1 cup whole milk cottage cheese
- 2 large eggs
- ¼ cup milk
- cooking spray optional
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- Add the oats, protein powder, baking powder, cottage cheese, eggs and milk to a blender or food processor and blend until well combined.
- Spray the hot waffle iron with cooking spray and add ⅓ cup waffle batter and close the iron. Cook until the waffles are golden brown and crisp, about 3-4 minutes. Then remove the waffles to a plate and repeat with remaining batter. Makes 6 waffles.
- Top with butter, cinnamon and maple syrup for serving, if desired.
Notes
Fridge Storage: Let the waffles cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat: Pop them in the toaster or air fryer to warm through and crisp back up—skip the microwave unless you’re okay with them being soft.
Freezer Storage: Let them cool completely first, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat straight from frozen in the toaster or air fryer; no need to thaw.
Nutrition
Serving: 2waffles | Calories: 311kcal | Carbohydrates: 33g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 366mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 289IU | Calcium: 206mg | Iron: 2mg
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