Cottage Cheese Waffle Recipe
This Cottage Cheese Waffle Recipe delivers thick, fluffy waffles with crispy edges—and they’re loaded with protein to keep you energized all morning. With up to 16g of protein per serving, these cheese waffles are perfect for busy mornings, meal prep, or even post-workout fuel. Serve them with maple syrup, berries, or a dollop of cottage cheese for the ultimate high protein meals breakfast idea that’s both kid-friendly and gluten-free!
Ingredients
- 1 cup small curd cottage cheese lowfat is fine
- 3 large eggs
- ⅓ cup milk
- 3 tablespoons avocado oil or mild olive oil
- ½ tablespoon vanilla extract
- 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the Waffle Iron: Get your waffle iron hot while you prep the batter—no one likes waiting when waffles are on the menu!
- Blend the Batter: In a blender or food processor, add: Cottage cheese, Eggs, Milk, Oil, Vanilla, Flour, Baking powder, Cinnamon. Blend until smooth, just enough to combine. Don’t over-blend!
- Cook the Waffles: Lightly grease your waffle iron. Pour about 1/3 cup of batter per waffle and cook for 5–6 minutes, or until golden brown and crispy.
- Keep Warm (Optional): Place cooked waffles on a wire rack, or keep them warm in a 200ºF oven while you finish the rest.
Notes
These waffles are fantastic for meal prep—make a big batch and enjoy them all week long.
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Once cooled, store in a freezer bag. Freeze for up to 1 month.
- Reheat: Toast in the toaster or toaster oven until warmed through and crispy again.