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.
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I am difindly going to try these waffles.
New to begin a diebtic
Are the oats pre cooked?
No, use the oatmeal straight from the package. I do recommend blending them into flour first.
Fabulous! My kids love them, and I love the high protein easy recipe. I get 5 giant waffles from the recipe (I think my waffle maker is a bit larger than yours) and they never last long! I’ve made this recipe weekly for a whole month now and it does not disappoint!! Thank you!
Love this!
Just wondering for clarity, it says six servings but how many waffles in one serving? Is the calorie count per waffle or per serving? Just want to make sure. Thank you!
I make these every other week…and our family eats them fast enough that they never make it to the freezer. This is such a great basic recipe that I also mix it up a bit with flavors…for example, I omitted 1/2 cup of cottage cheese and 1 egg and swapped in a cup of banana, a handful of chia seeds and a teaspoon of cinnamon and banana bread waffles, here we come! Thank you for the fantastic recipe I can feel good eating and feeding to my children!
Love this recipe.
Wondering if anyone has made the batter ahead of time, then cooked the waffles a day later.
We are head on vacation and I’m trying to figure out the best way to travel with them.
I would think making the batter a day ahead would be fine – but I’ve not done it.
However, if you’re going to add in some baking powder like I did, add that just before you cook them.
So easy to make and tasted amazing. Halfed the recipe and used Nutri bullet to blend and made 3 in our standard waffle maker. Even my cottage cheese hating partner loved them! Great to get your protein intake up (we have both had bariatric surgery). Have a few friends that I will pass this on to.
These turned out great. I have a standard waffle iron and it made 12 waffles. I really love that it has normal ingredients that I generally have on hand, instead of specialty ingredients. Since my step daughter can’t have gluten so these were perfect.
Actually amazing and it is really hard to tell that they’re not “normal” waffles. Per previous suggestions (and because I have a small blender) I blended the parts first on their own, then blended the cottage cheese, eggs, and vanilla together before mixing both parts in a bowl. I have a Belgian style waffle maker and it yielded 6 full waffles (or 12 half/squares).
Yum! Serving size 6 tho?! Made a few times now! ♥️
Such a fun recipe! I blended the cottage cheese by itself like other reviewers suggested, I also used only two regular eggs and four egg whites. I whipped the egg whites to create more volume and less calories. They worked so well!! Got about 4 large waffles.
Simple, easy, real, and tasty food! I added hemp hearts to bump up the protein, which I think changed the flavor a bit. Sadly, I got a little less than 5 waffles from the recipe, so I’ll be doubling the recipe for freezer waffles. I’ll also make some with pumpkin!
Added a full tsp of vanilla and a dash of cinnamon but otherwise made as is. I think I might add some additional cinnamon and maybe some nutmeg next time but the texture of these waffles is absolutely perfect. Family had no idea they were healthy until I told them (though they did ask if I was making oatmeal when they were cooking). No expensive mixes to make it ‘healthy’ – just good clean ingredients. Overall my new go to waffle recipe for sure – thank you!!
Hi, I tried to make them this morning and for some reason I couldn’t get them out of the waffle maker.. I tried a couple times but the batter would stick.. Any thoughts why it could be? I’ve been making other recipes without problem..
oil the iron
These are amazing. I’ve made them several times now. The only thing I do different from OG recipe is add 2t of almond extract. They taste like a waffle cone. No syrup needed. We eat them plain with fresh fruit. I make extra so I can freeze them for quick weekday breakfast. If freezing, I recommend only cooking until very light golden brown if you plan on reheating in the toaster.
Perfect! Everyone kept grabbing these ones when I made these and traditional waffles! They were just as happy to have either. No one was sacrificing by eating the protein waffles because they were just as good. Thanks for a great recipe!
My 1970s blender –I know, let’s get with the times! 🙁 –got all plugged up trying to mix whole oats and cottage cheese at the same time. I recommend FIRST pulverizing the oats and the cot. cheese separately, then blend together
I made these as pancakes and they are good as is, but I do enjoy them more w/ 1T of sugar free Mrs. Buttersworth. When paired w/ ground turkey sausage I don’t use sausage. I used 1/2 C of oats & cottage cheese, 1/4 tsp of vanilla, 2 eggs & added 1/2tsp of baking soda. I think next time I’ll skip the baking soda (added for a lift or little fluffiness. I saw that in different recipe) There wasn’t any lift, not needed 🙂 ).
So good! You would never guess the ingredients and they were very filling. I ground up the oats like some others recommended
These are fantastic! Thanks so much for a pr0tein waffle recipe that doesn’t use protein powder!!! Seriously these taste great and are going into our regular breakfast rotation.
Could I sub some of the flour for cornmeal to make a cornbread waffle?