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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I’m confused about the calories. In the nutrition box at the bottom it says the calories are 240 per serving with 6 servings. But in the recipe text it says each serving is 276 calories with 6 servings. Which is correct?
240.3. 🙂
Is your nutritional value based on 1 waffle or all 6? Is there 20g of protein for 1 waffle?
The nutritional information is based on 1 waffle, not 6.
Wow, these are great. I used quick steel cut oats and no salt added cottage cheese. Also left out the additional salt. added some flax seed and cinnamon. Nice nutty flavor. I would have no problem serving these waffles to anyone. (I made a half batch and it made 2 full size waffle iron waffles.
Hi, these look great! one question: 1 cup = 16 tablespoons = 8 ounces? or 100 grams?
1 cup = 16 tablespoons = 8 ounces.
These are delicious! However, when I imported the recipe to My Fitness Pal, the calorie count came out to 320 kcal each. can you give the breakdown of individual calories? I used a 2% cottage cheese, but that doesn’t seem to account for a almost 120 kcal per cup difference. Thanks!
I’m not too sure, Shannon. I ran the numbers again and each serving (each waffle) contains 240.3 calories.
What percent fat cottage cheese was used please?
2% milkfat.
Can you use egg whites instead of eggs?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am always skeptical of heathy waffle recipes, but these were easy and delicious just as promised. Thank you for sharing!
Hi, these look great! What kind of blender did you use? Thanks!
Blendtec.
I never would have thought of using cottage cheese – but they look great, so will have to give it a go
So if it makes 4 standard sized waffles, does one waffle have 20 g of protein?
Yes.
I like the recipe, but the nutrition facts are a little too good to be true. The waffles only have 20g of protein if you divide the recipe into 4 waffles, whereas they only have 240 calories if you divide the recipe into 6+ Waffles.
I really liked this post, have read many of this sort but this seems to be the best till now.
I was looking for pancake and waffle recipes that didn’t use protein powder, and these rock! I get four Belgian style waffles from this recipe so it portions perfectly. As with any waffle, you have to know how to use your machine properly to get it perfectly crisp-tender, not soggy, not dry. Thanks!
Do these waffles freeze well? I would like to make and use my Food Saver to freeze for a quick on the go breakfast. (take out and pop in toaster)
Yes, these freeze well!
My batter turned out a bit watery but using big farm fresh eggs maybe I could have only used 4-5 eggs. Had to fill the waffle maker right up but turned out nicely. Also used Greek yogurt instead of cottage cheese. Some of my gang liked it, others didn’t. Black and Decker waffle iron bought in 2016.
Could Greek yogurt be subbed for the cottage cheese? Or would it taste too sour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I was so excited to try these but realized I got rid of my waffle iron since I don’t often use it. I thinned the batter a bit with almond milk and made pancakes. My kids loved them, and so did I! Thank you for the great recipe!
I normally do not leave comments however, after enjoying these waffles I simply had to. I decided to substitute my normal name brand pancake/waffle mix with your recipe this morning. I deviated from the recipe by cutting the ingredients in half, adding cinnamon and blueberries. Halving the ingredients produced two fluffy 7 inch circular waffles. Honestly, I had my name brand mix ready to go–just in case–but surprisingly it wasn’t needed. My husband didn’t notice the difference and neither did I. I no longer need to buy name brand pancake/waffle mix. Thank you.
Do these taste fairly egg-y? What’s the texture like? are there enough oats that they don’t come out with a rubbery texture? I’ve tried high protein waffles/pancakes before and they’re always both eggy and rubbery! -_-
Not at all!
What could you use in place of cottage cheese? I can’t have dairy. Help! These look amazing!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.