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.
Did you make this recipe?
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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?
These were delicious; my whole family loved them and I love that they are so good for you. They turned out just like the picture too!
these waffles are great tasting – nutty from the oats and a bit of a crunch – super easy to follow the recipe – the recipe makes quite a few waffles, so I put some in the freezer – Thanks for the great recipe!!
My waffles had a really weird texture. I followed the recipe exactly as written, other than adding a dash of cinnamon to the mix. They came out somewhere between rubbery, and chunky. But the flavor was good! So I think I’m going to try pulverizing the oatmeal first, then let blend and let the mixture sit for a while longer before cooking.
Absolutely love them, wonderful taste and so very healthy!! I mix everything in the food processor and let the batter rest about 20 minutes for the oatmeal to soak up the moisture. I eat these waffles with tons of fresh fruit. Super recipe and I thank you!!
Great recipe! I did swap out oats for bob red mills unbleached all purpose flour and wow! they are Fluffy! Definitely my new favorite way to make waffles.
This is honestly the first time I have ever left a recipe review but these are wonderful. Less messy and quicker that standard batter waffles and, for me, tastier. Kids loved them too. The don’t taste cheesy or eggy at all, bizarre! They didn’t expand in the iron like normal waffles do, I needed more mix to get a full waffle, but they still tasted light. Like some other reviewers I pulverised the oats first.
I am so intrigued by this recipe!! I usually opt for protein waffles from https://shop.kodiakcakes.com/collections/toaster-waffles-flapjacks, but i’m curious how these compare. Do you feel like they are still pretty fluffy? I love that you get so much protein without any added protein powder!
This recipe was outstanding! I had some homemade farmer’s cheese hanging out in the fridge (last week’s coronavirus lockdown activity), so I blended in leftover whey to make my own cottage cheese. Water or milk would have worked as well, I just eyeballed it to get the right texture. It was a great way to use up the experiment. I also used 1-minute oats instead of old fashioned oats, because that was all I had in the pantry. I was super pleased with the result. The texture was just like a regular waffle, and they came out cleanly from my new copper waffle maker (I used nonstick spray). Slight aftertaste of oatmeal, which I enjoyed. This is going to become a weekly staple on my macro-friendly eating plan! I drizzled maple syrup over it, but to lower the total carbs/sugar, next time I’ll go with whipped cream and berries.
This is an excellent protein waffle recipe! I substituted the eggs for liquid egg whites and added 1 tbspn of coconut oil. Thanks for sharing!!
Can u use fat free cottage cheese
Kind of in awe that these turned out so good. Daugher who usually turns nose up at weird after tastes and strange textures said these were “ok.” Which means a lot! Husband and I found them to be good with just maple syrup. Would love to try these as a base for fresh strawberries. Did cut in half for the three of us. Added just a splush of safflower oil and 1/4 tsp of baking powder.
My family enjoyed these! Thank you. They were simple & quick. i liked knowing i wasn’t giving them some sugar-laden breakfast.
I was so skeptical, but these are just as good as the super unhealthy ones I usually make. I’m sold and these will now be a staple for me. Thank you!!!!
I was a little skeptical about trying these. Usually, with most “healthy” recipe alternatives I use for pancakes/waffles, dont turn out that good. But I was SO suprised when I had my waffle this morning. It tasted SO good!! And there was no BS ingredients in here. I am def gonna make these again. Thank you so so much!
Currently in our new breakfast rotation. These are SO good !! My husband who is always skeptical of recipe like this can’t believe how amazing these are. Love the protein and healthy ingredients !
I made the Pizza and it was great.
Next sunday I going to make a batch of Waffles. Then freeze some.
I havent made this recipe. But I can say oats instead of flour is A+++ . That is why Im leaving a comment
and five stars. I will surely give this a go. Cheers…
These are so good! I used quick oats and since I know they don’t hold liquid quite as well as old fashioned oats, I subbed out half of the oat flour for whey protein powder and these turned out SO DAMN DELICIOUS! Like, literally unreal that these are healthy. Only other substitution I made was not adding salt since protein powders tend to have a decent amount of that. Just put a few dabs of ghee on them once they were done and I’m still drooling. Thanks all!