Healthy Protein Waffles
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Breakfast of champions here! High protein waffles made right in a blender! So so easy and filling with 20g protein!
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reason to make high protein waffles
- Well-balanced breakfast. With a good mix of protein, carbohydrates and healthy fats, you’ll be full and energized to power through to lunch time, avoiding that mid-morning crash.
- No fuss, no muss. Thanks to the use of a helpful blender, these high protein waffles practically cooks itself. Bonus: there are less bowls and less dishes to clean too!
- Short ingredient list. No more waffle mix! With just 5 simple ingredients (most of which are pantry staples), making homemade protein waffles has never been easier.
- High protein and good carbohydrates. The beauty of this recipe are the eggs and cottage cheese – giving you all the protein you need without the addition of protein powder.
- Flexible recipe. This recipe can easily be doubled or tripled as needed.
- Great for meal prep. Protein waffles are great for breakfast-on-the-go or lunch boxes for the kids. Not to mention, they freeze very well, reheating in the toaster oven for those favorited crisp edges.
protein waffles versus regular waffles
Protein waffles will look and taste just like traditional waffles, but high protein waffles will be full of protein and healthy carbohydrates.
how to make the easiest high protein waffles
- Add all ingredients to a blender
- Blend, blend, blend
- Pour batter into a waffle maker
- Add desired toppings and serve
tips and tricks for success
- Make it gluten-free. Substitute with gluten-free old fashioned rolled oats.
- Mix it up. Add berries, chocolate chips or nuts to the batter.
- Preheat the waffle iron. This will ensure even cooking for a crisp, well-browned waffle while keeping the inside fluffy.
- Increase the protein. Top with your favorite nut butter, Greek yogurt or bananas.
more favorited breakfast recipes
Healthy Protein Waffles: Frequently Asked Questions
Not at all! The cottage cheese will add protein, richness and creaminess to the waffles.
Nut butters, berries, bananas and maple syrup are all crowd favorites.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Let the waffles cool completely. Transfer the waffles to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, place waffles in the toaster oven and cook in the mid-range setting until warmed through (no need to thaw prior).
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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Delicious,filling and perfect to give to my kids for a hearty breakfast!
These are the absolute BOMB! Omg I’m addicted. Since I made these for the first time, I can’t stop making them and eating them obviously. I eat them for breakfast & usually as my nightly snack topped with berries. I have told all my friends too. I dream About the next time I eat them, they are that good!
I halved the recipe to try it out. Holy crap, are these good! Extremely pleased with how these turned out.
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