Cottage Cheese Waffles Recipe

5 from 2 votes

These cottage cheese waffles use oats for added fiber and cottage cheese to create a high-protein waffle with 20g of protein per serving.

Prep Time5

Cook Time15

Total Time20

Cuisine: American

Servings: servings

Preheat a waffle iron according to the manufacturer’s instructions.
Add the oats to a food processor and pulse until the oats are finely ground into a flour-like texture.
Add the eggs, cottage cheese, maple syrup, baking powder and vanilla extract to the food processor with the oat mixture and blend until well combined. Let the batter sit for 5–10 minutes to thicken.
Spray the hot waffle iron with cooking spray, then add ⅓ cup of the batter to the iron. Close the iron and cook until the waffles are golden brown and crisp, about 5–6 minutes. Then remove the waffles to a wire rack and repeat with the remaining batter. Makes 8 waffles.
Serve warm, topped with Greek yogurt, fresh fruit, and extra maple syrup, if desired.

My Top Tip: Double-cook the waffles. After each waffle cools, put it back in the waffle iron for another round of cooking. This technique gives the waffles an extra crispy outside and a soft, fluffy inside.
Storage: Wrap leftover cottage cheese waffles in foil and store them in the fridge. They'll stay fresh for a day or two. Reheat in the toaster or in the oven at 350ºF until crispy.
Freezing: Place the cottage cheese waffles in a freezer-safe bag with parchment or wax paper between each one so they don't stick together. They'll last in the freezer for 2–3 months. Reheat from frozen in the toaster or in the oven at 350ºF until crispy.

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