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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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.
I have never left a review of a recipe before and I feel compelled to do so about these waffles. Finally a way to feed my kids a natural balanced breakfast without the begging! Thank you so very much for posting this.
That’s awesome! Thanks!
I’ve made these twice now.
First batch were for a camping trip. Fantastic. Dense and filling and amazing. And if you crank the heat a bit at the end the get nice and crisp.
Now, I did have to tweak the recipe the second time because I’m lactose intolerant. Just not worth being sick.
So… PUMPKIN SPICE WAFFLES!
I used 2 cups of pumpkin puree and added pumpkin spice to the mix. Those are the only two changes I made. So good. Even more dense than the cottage cheese ones. Like, so thick if you drop one on the ground it’ll put a hold in the floor. Still, delicious, still mostly healthy, and a dairy free version.
I’m going to try them again with zucchini and shredded carrots for zucchini bread waffles!