Ingredients
Scale
- 1/2 cup low-fat cottage cheese
- 1 large egg (or 1/4 cup egg whites for lower fat)
- 1/4 cup oat flour (blended rolled oats)
- 1/2 scoop vanilla protein powder (approx 15g)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- A pinch of salt
- Non-stick cooking spray
Instructions
- Begin by placing the cottage cheese, egg, vanilla extract, and a pinch of salt into a high-speed blender or food processor. Blend on high for 30 seconds until the mixture is completely smooth and no curds remain. In a small bowl, whisk together the oat flour, protein powder, and baking powder. Pour the wet blender mixture into the dry ingredients and stir until just combined. Let the batter sit for 2 minutes; this allows the oat flour to hydrate, resulting in a fluffier waffle.
- Preheat your waffle bowl maker (or standard waffle iron) until the indicator light signifies it is hot. Generously spray the plates with non-stick cooking spray. Pour the batter into the center of the iron, ensuring you do not overfill it. Close the lid and cook for about 5 to 8 minutes. Avoid opening the lid too early, as the steam needs to escape to create that crispy exterior. Once the waffle is deep golden brown and firm to the touch, carefully remove it using a silicone spatula.
- Place your warm waffle bowl on a plate. Now comes the best part: the toppings! To hit your 30g protein goal or higher, fill the center with a dollop of Greek yogurt. Add a handful of fresh blueberries or sliced strawberries for antioxidants. Drizzle with a little sugar-free maple syrup or a teaspoon of almond butter. Serve immediately while the waffle is still hot and crispy.
- Cook Time: 13 minutes