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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Great recipe but if I may ask is there a way to lower the saturated fat content. Other then that it’s great. Good job☺️
Thomas, you can try to use egg whites instead but I am not entirely sure how much the recipe will change with this substitution.
I use the recipe to make pancakes. For the whole recipe, I’ve used 3 eggs and 6 egg whites and they turned out great. Freeze well too!
These were great! Eay and delicious as advertised, and got my toddler to eat a healthy breakfast– amazig! Just a couple alterations I made: added 2 tbsp of melted coconut oil, some cinnamon and added a bannana for sweetness and other benefits. We have a winner!
Those are great additions, Arnica!
These were great! I was concerned that they would be really dense like so many oatmeal based things tend to be but they were light and tasty with a great texture!
That’s great!
What is a serving size a full round waffle or a fourth of one?
A serving size is one waffle. 🙂
Awesome thank you!
How long can I leave batter in fridge?
What a great idea! But as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Joannie!
I triple the recipe for my 4 kids. They have waffles all week long.
Love that!
I make these all the time. I add a half of a banana to the batter and dark chocolate chips. They’re good plain, on the go, and they freeze well. I love sending my teenager off to school knowing he had cottage cheese, eggs, and oatmeal for breakfast!
These were great! So glad to find an easy healthier waffle recipe!
Really good! I pulverized the oats so that no one had texture issues. Also, basted iron with shortening. Highly recommend.
That’s very smart, thanks for sharing!
What are your preheating instructions
Preheat a waffle iron to medium-high heat.
Nvm….I see what I did. Oops. I was to exited to try and mixed the yogurt In with the batter. Lol. They neede a little peanut butter was weren’t bad
Hi there. I just got my meal prep cookbook and have been enjoying the recipes. I just made the protein power waffle recipe and noticed it differs from the one on your blog with the addition of yogurt. Are these two different recipe variations?
I am so glad you’re enjoying the meal prep cookbook! The recipes for the waffles are actually the same. The addition of yogurt, raspberries and blueberries are to make a complete meal prep breakfast container with the waffles as pictured in the cookbook. 🙂
While it didn’t go over too well in the waffle iron, instead of blending it i just stirred it by hand and it was definitely thick enough for pancakes! A little PB and honey on top and it was an amazing breakfast that lasted me a whole week!
These were good!
So my doctor told me to stop eating waffles with nuts and fruit and start eating eggs and cheese, and I found this recipe. It really is brilliant. If you didn’t know they had eggs and cottage cheese, you’d never even know the difference. Because I make them, I do find them just a bit eggy. I found that if I purée all the ingredients until blended, and then add about 4 ounces of sparkling water, that they not only come out lighter and crispier, but I get about 4 more waffles from the batch.
I have used this recipe twice. Neither time did I have any problems with sticking (and I only sprayed my iron once).
The second time I did let the batter sit for about 20 minutes prior to cooking.
While the recipe tastes good I am having a hard time with the protein calculations.
Eggs are 6g protein each (36g total), my cottage cheese is 13g/.5 C (52g total), and oats 5g/.5 C (20g total). All together 108g protein.
I carefully measured .5 C mixture per waffle and got 9 waffles.
I am only getting 12g per waffle. (108g/9=12g/waffle)
Maybe you found specific brands with higher protein content. Can you tell me what you are using or do you have any suggestions?
I am a bariatric patient trying to incorporate protein into a more foods since I can only eat small amounts and have a daily protein goal.
Amber, the nutritional information is based on 6 waffles, not the 9 you calculated.
If I want to add protein powder will it affect the consistency and texture? I just got some banana pancake protein powder and want to try it.
These were awesome! I cut the recipe in half and got 3 waffles. They were crispy on the outside and nicely cooked on the inside. I added a bit of baking powder and they rose nicely. I cooked some frozen blueberries with a bit of water and a small amount of monk sugar and then whirled it up in my Blendec. It made a nice blueberry syrup.
Overall. This is a keeper.
That sounds so yummy!
Looks very healthy!
They’re very yummy too!
Awesome recipe! I don’t have a waffle maker, so forgive my substitutions. I basically made your protein waffle recipe into protein sheet pan pancakes! Made the batter as directed, then poured it into a 9×13 sheet pan and baked for about 17 minutes at 425 degrees, and then under the broiler for about 2 minutes to get it a little more brown. Easy peasy! It doesn’t really get golden brown like waffles, but I didn’t mind. A great way to get my protein in without eating all eggs all the time. 🙂
That’s awesome!
Do you happen to know if this will work in a good processor? I don’t have a blender. Thanks! 🙂
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I used my 8 cup food processor. Aside from dangerously flirting with the max fill line, they turned out great! I ran the oats first to grind them up finer.
Thank you!!! Perfect 🙂
I was looking for a protein filled breakfast being that I am not a big breakfast fan. But I made these this morning and they were delish. I made mini waffles instead of the big ones. With this recipe I was able to make 12 mini waffles. Perfect for a quick breakfast and to go snack.
Can you use plain Greek yogurt instead of cottage cheese
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
As is, this recipe did not work for me. I have a very good waffle maker that usually is fine, but this batter stuck to the waffle iron when I opened it up, causing the waffle to split in two. The outside of the waffle was crispy but the centre was gooey. Altogether it tasted like on odd omelette. I added 3 teaspoons of baking powder and a couple tablespoons of avocado oil, then they cooked up like proper waffles.