Ingredients
Scale
- 1 cup low-fat or whole milk cottage cheese
- 2 large eggs
- 1 cup rolled oats (or oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Non-stick cooking spray
Instructions
- Plug in your waffle iron and set it to a medium-high heat setting. In a high-speed blender or food processor, combine the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, cinnamon, and salt. Blend on high for about 30 to 45 seconds until the batter is completely smooth and the oats have fully broken down. Let the batter rest for 2 minutes; this allows the oats to hydrate, which results in a fluffier waffle.
- Generously coat your preheated waffle iron with non-stick cooking spray. Pour about 1/2 cup of batter (depending on the size of your waffle maker) into the center of the iron. Close the lid and cook for 4 to 6 minutes. Avoid opening the lid too early, as these waffles are more delicate than flour-based ones. They are ready when the steam stops escaping the iron and the exterior is a deep golden brown.
- Carefully remove the waffles using a silicone spatula or fork. Serve immediately while hot and crispy. For a traditional breakfast, top with fresh berries and a drizzle of honey. For a “30g+ Protein Dinner,” top the waffles with two tablespoons of Greek yogurt and a sprinkle of hemp seeds, or serve alongside a side of lean chicken sausage. If meal prepping, allow them to cool completely on a wire rack before storing.
- Cook Time: 15 minutes