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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
We love these waffles!!! So easy to make. The first few times, I blended them for only 10-39 seconds and they were not light and fluffy as they are now rhat I blend for 90-120 seconds. The flavor is improved too and as my husband and I are dieting, we eat these twice weekly with blueberry syrup I make by cooking fresh blueberries with a couple tbsps of water or orange juice, no sugar and no butter!! They are delish. No trouble with sticking. Soray with oil. And leave on heated iron full 90 seconds!!
Mine stuck to the waffle iron. I then cooked the rest like pancakes. Very tasty
This is the worst recipe ever. It was pretty much like eating eggs that tasted terrible. The consistency was the worst. Ended up throwing out in the grass for the birds.
Sorry to hear it didn’t turn out well for you.
Made these as pancakes. They’re utterly divine – delicious, easy to make, great texture. Husband is a pancake lover and doesn’t understand why I’m always throwing new recipes at him instead of sticking to the one he likes, but I’ve been trying recipes with cottage cheese to increase the protein, and they’ve been awful. He says he’ll eat these pancakes all the time. I halved the recipe, which was no problem. This is now ‘the pancake recipe’ – no small honor in my kitchen. I added very, very small amounts of a few things – cinnamon, cardamom, nutmeg, baking powder, melted butter, brown sugar – because I wasn’t ready to part completely with my tried and true recipe. This is such a perfect base recipe to riff on. Next time I’m going to add half a small banana instead of sugar, see how that works. Thank you. I’ve bookmarked several of your recipes and now can’t wait to try them.
The bomb. I halved the recipe and made 2 big round waffles (there may have been enough for three skimpier ones). I checked one waffle too early and it stuck and separated; the one I left alone came out easily. Great tasting, healthy breakfast!
I really didn’t expect a recipe with 5 ingredients to taste as great as they did. Plus it was so easy to make! I’m always trying to make breakfasts with a high protein and get tired of eating eggs all the time. I’ll definitely be making these again. I have a large square waffle iron that makes 4 waffles and it made 3 of these (or 12 small).
These turned out great as pancakes, they’re super filling! I made half the recipe, and using a half cup of batter per waffle made 4 good sized pancakes. They definitely need something sweet as a topping though (and I’m someone who likes 90% dark chocolate and coffee without sugar…)
These are great. I added a little maple syrup, a pinch of cinnamon and nutmeg and they are delicious. Thank you.
These look great, can’t wait to try them. Love all your great ideas and beautiful photos.
I’ve been making this recipe for months now and I love it .I freeze the batch and have them as a post workout snack.
I like to add a tablespoon of cinnamon and honey give it a bit more flavour.
I have yet to try them as pancakes.
I was wondering if there was anyway to cut the calories but still have the high protein. I have muscular dystrophy so I need the high protein but need to make sure I stay away from salt and high calories as I have heart problems also and don’t need to gain extra weight any suggestions
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Mary!
if you want to freeze these, would you make the waffle and then freeze or would you freeze the the batter and make fresh?
You can freeze the cooked waffles!
I loved these when I made them as directed! Now I’ve got half a tub of ricotta, think that might work in place of the cottage cheese? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am having trouble getting the waffles to cook through, seems like no matter how long i leave them in waffle iron the middle is still doughy/raw
I made these as pancakes instead of waffles, and got 11 nice-sized pancakes. I did make a few additions: added 1 tsp baking powder, 1/4 cup sugar, and 1 tsp cinnamon. I cooked them in 1/2 tbsp butter (total, for all pancakes). They are really delicious! More importantly, they are hearty and filling – one pancake kept me full until lunch. When I ran the stats on my pancakes (remember, this is with added sugar and butter), I got 144 calories, 5 grams fat, and 10 grams protein per pancake! This is my new weekday breakfast!
can i use greek yoghurt instead
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Semi soft tofu shpuld work inplace of the cottage cheese if your lactose intolerant or just mot doing dairy.
Wow! I made pancakes using this recipe and they tasted even better than the conventional ones!
Oh my goodness! I’m not a fan of cooked protein powder, so when I saw these, I was excited to try them! 100% delicious! I divided the recipe onto 4 servings instead of six, and it made huge, fluffy, filling waffles! Froze the waffles I didn’t eat and then reheated them in to toaster and they were just as good as the fresh waffles! Wonderful recipe, thank you for sharing!!!
Loved these! Thanks for posting it. I’m always looking for high protein options that don’t resort to using protein powder.
Fed the family this morning and put leftovers in freezer to warm in toaster on busy mornings.
I put into a calorie counter and got 140 calorie for each waffle. I’d imagine given variations of ingredients and waffle iron sizes, it’s worth calculating your own.