Healthy Protein Waffles
Start your day right with these freezer-friendly waffles made right in a blender! So filling with 240.3 calories and 20g protein!!
Hey guys! Nick here.
I’m so excited to meet you and thrilled to work with Damn Delicious on this exciting expansion. I hope you enjoy making these recipes as much as I do creating them (and eating them, of course). So let’s get right to it!
Now sometimes we all need a healthy breakfast option. Just once in a while. I am definitely not against a doughnut, or three.
But breakfast is the most important meal of the day, and having a well balanced breakfast has been prove to stabilize energy levels preventing that mid-morning crash, cut sugar cravings and help cut additional snacking that can lead to unwanted weight gain.
So for my very first recipe, I’m bringing you one of my absolute favorites. Protein waffles. I promise you – they don’t taste any different to a regular waffle. Best of all, these are packed full of protein and good carbohydrates without the addition of protein powder. Instead, the eggs and cottage cheese give you all the protein you need.
You can easily double, triple or quadruple the recipe, and pretty much do anything with them. Freeze them for later, take them on the go, pack them in lunch boxes for the kids, or use them for a fun Sunday brunch with friends and family. These waffles are also practically effortless with the use of a blender. From there, simply pour the batter into the waffle maker. See, there’s only one blender to clean now.
So what are you waiting for? Let’s make some waffles! And don’t forget to hit me up on social media – tag me and tweet me your waffles and creations. I would love to hear your stories!
Healthy Protein Waffles
Ingredients
- 6 large eggs
- 2 cups cottage cheese
- 2 cups old fashioned oats
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- Combine eggs, cottage cheese, oats, vanilla and salt in blender until smooth.
- Pour a scant 1/2 cup of the egg mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
- Serve immediately.
Did you make this recipe?
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Quick. Easy. Yummy. I used almond extract instead of vanilla and added some chopped pecans on batter just before closing waffle maker. I think this is my go-to. (Also replaced 1/2 cup of the cottage cheese with whipped cream cheese and it worked great) i will definitely making these often!
I was hoping there was a substitute for the cottage cheese. I don’t like it. I’m going to try heavy cream instead.
Delicious! My favorite waffle recipe. Thank you!
I added a banana and 1/2 tsp baking powder. They were light and delicious without anything on top. I kept thinking they’d be lovely to make an ice cream sandwich out of.
I added a small amount of maple syrup, changed the egg ratio to more of the egg white for higher protein and less fat and a tbsn of almond milk. Topped with cooked down blueberries…delicious!!!
I’m very excited to try these but I am wondering if more complete nutrition details are available? At least carb and fat grams and serving size would be extraordinarily helpful.
Great recipe!
These are the waffles I make all the time! I make 4 recipes at a time and then freeze them in quart bags to have as a quick protein snack or for breakfast.
Sheer genius and soooo good!
Hi! I can’t have eggs but love the idea of these waffles. Any substitution recommendations for so many eggs? Thank you!
Love the texture, love the protein amount, love the ‘no sugar added’! I soaked the batter, unblended, for about 8 hours… then used a hand blender to blend.
I used a mini round individual waffle maker (Crate and Barrel ceramic non-stick) and was able to make 12. Size is perfect for the toaster in the morning.
Question: Any idea how many grams of carbohydrates?
Delicious! I blended the oats into flour first, then added the other ingredients. Add almond extract and a bit of sweetener and they are birthday cake flavor!
Use oat flour and add baking powder!
After making the recipe and grinding the rolled oats as had been suggested here, the waffles were good but had a lot of texture still. Oat flour solved that. You cant tell that these are anything other than normal waffles now.
Oat flour is denser by volume than rolled oats so I ended up at 1-1/3c oat flour. Use a kitchen scale if you have one.
Made again today but made pancakes. Totally worked. Highly recommend!!
Made these yesterday morning. Our 2 year old grandson and us too, gobbled them up. I read through the reviews and ground up the oats separately, added 1.5 tsp baking powder to the oats, then ran cottage cheese in blender, added eggs, and oats a bit at a time and ended up adding 2 tbsp water. Delicious!!! Highly recommend.
I’ve pretty much left all of my other waffle recipes behind. These are easy, fast, and healthier than my other recipes. Now that my boys are older, they want high protein everything. No whey powder required here. They can easily go savory or sweet… but you might leave out the vanilla if you want a savory waffle.
I’ve also added a tsp of cinnamon to one batch and a rounded tbsp of powdered chocolate to another to make variations. Both are good. Imagine a chicken and waffles with mole chicken on top of one of these with a bit of dark cocoa powder in it?
This is an excellent recipe! They are delicious waffles! Thank you for the recipe.
I read through the comments & copied some of the suggestions (blending the oats into flour first, then putting it in a bowl; separately blending the cottage cheese until smooth, then alternating adding in the oat flour & eggs; added 1.5 tsp baking powder; added 2 Tblsp water).
We had these with either a little maple syrup, or with my homemade (low sugar ) blueberry jam. I ate 2 for a late breakfast, with 2 pieces of bacon, and I stayed satisfied until dinner.
I initially began making these as an attempt to get protein into one picky kid in particular. They’re such a hit! I make these 2-3 times a month and freeze to have on hand for on the go fillers for my kids and they obviously love them for breakfast. I’ve been making add in’s that I’m so proud to say go undetected – for one – TONS of spinach/arugula and chocolate chips as “Hulk waffles”, for another I blend beets (I roast and freeze in cubes) and blueberries for purple-red waffles. This is basically the only recipe of anything I’ve ever made where the healthy add ins are NOT rejected. I’ll continue to make this!!
These are great and so easy! I add a scoop of protein powder to up the protein a bit. They are my weightlifting grandson’s favorite breakfast, and helps his grandma prevent muscle loss too!
Delicious,filling and perfect to give to my kids for a hearty breakfast!