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Two crisp golden cottage cheese waffles on a cream plate with raspberries and maple syrup
PFadmin

Cottage Cheese Waffles

Crisp cottage cheese waffles with 30 g of protein per serving, made from a blender batter with no flour and no protein powder. Freezes well.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 471
Ingredients Method

Ingredients
  

  • 220 g 1 cup cottage cheese, 4%
  • 150 g 3 large eggs
  • 130 g 1½ cups rolled oats
  • 6 g 1½ teaspoons baking powder
  • 4 g 1 teaspoon vanilla extract
  • 2 g 1 teaspoon ground cinnamon

Method
 

  1. Blend the rolled oats alone for 20 to 30 seconds, until they resemble coarse flour.
  2. Add the cottage cheese, eggs, baking powder, vanilla and cinnamon. Blend 45 seconds, scraping down once, until smooth with no visible curds.
  3. Rest the batter 5 minutes. It will thicken as the oat flour hydrates.
  4. Preheat the waffle iron fully and grease it lightly.
  5. Cook each waffle 4 to 5 minutes without opening the lid, until steam stops escaping from the sides.
  6. Cool on a wire rack rather than stacking on a plate.