Crispy High Protein Waffles (Print version)
Golden high protein waffles with crisp edges, a tender middle, and simple blender batter for busy mornings.
# Ingredients:
For the waffle batter
01 -
3/4 cup (75 g) certified gluten-free oat flour
02 -
1/2 cup (50 g) vanilla whey protein powder
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon fine salt
06 -
2 large eggs
07 -
1/2 cup (115 g) low-fat cottage cheese
08 -
1/2 cup (120 g) plain Greek yogurt
09 -
1/4 cup (60 ml) milk, plus more as needed
10 -
1 teaspoon vanilla extract
11 -
1 teaspoon avocado oil or melted butter
For cooking and serving
12 -
Nonstick cooking spray or extra oil for the waffle iron
13 -
Fresh berries, for serving
14 -
Greek yogurt, nut butter, or maple syrup, for serving
# Instructions:
01 -
Heat the waffle iron until fully hot. Grease both plates well with nonstick spray or a light brush of oil.
02 -
Add the oat flour, protein powder, baking powder, cinnamon, salt, eggs, cottage cheese, Greek yogurt, milk, vanilla, and oil to a blender. Blend until smooth and thick but pourable.
03 -
Let the batter stand for 5 minutes so the oat flour and protein powder hydrate. If it becomes too thick to pour, blend or stir in 1 tablespoon of milk at a time.
04 -
Spoon batter into the center of the waffle iron, using enough to fill the grid without overflowing. Close the lid and cook for 4-6 minutes, until deeply golden and the steam slows.
05 -
Transfer each waffle to a wire rack while the rest cook. Do not stack them while hot, or the steam will soften the ridges.
06 -
Serve warm with berries, Greek yogurt, nut butter, or a light drizzle of maple syrup.
# Good to know:
01 -
Makes about 4 standard waffles, or 6-8 mini waffles depending on the waffle maker.
02 -
Nutrition is estimated per serving for waffles only, without toppings.
03 -
For best texture, use whey protein powder rather than collagen powder.