Description

Fluffy high-protein oat waffles made primarily with oat flour and blended cottage cheese. They’re crispy on the outside, soft and fluffy inside, kid-friendly and perfect for freezing for easy breakfasts.

Ingredients

Scale

1 cup old-fashioned rolled oats
1 cup cottage cheese
2 eggs
2 tablespoons butter, melted
1–2 tablespoons pure maple syrup
1 teaspoon vanilla extract
¼–½ cup milk, as needed
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Butter or cooking spray for the waffle iron

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Instructions

Add oats to a blender and blend until finely ground into oat flour. Transfer to a large mixing bowl and set aside.
Add cottage cheese, eggs, melted butter, maple syrup, vanilla and ¼ cup milk to the blender. Blend until completely smooth.
Pour the wet mixture into the oat flour.
Add all-purpose flour, baking powder, baking soda and salt. Stir until just combined.
Add additional milk as needed until the batter is thick but pourable.
Let the batter rest for 5 minutes.
Preheat and grease your waffle iron.
Add batter and cook according to your waffle maker’s instructions until golden brown and crisp around the edges.
Serve warm with maple syrup, fruit or your favorite waffle toppings.

Notes

Start with ¼ cup milk and add more only as needed. The amount you need will vary depending on the moisture in your cottage cheese.

For the fluffiest waffles, let the finished batter rest for 5 minutes before cooking.

Cool leftover waffles completely before freezing. Reheat directly from frozen in a toaster or toaster oven.

Prep Time: 10
Cook Time: 15
Category: Breakfast