These are the crispiest, fluffiest protein waffles you will ever eat! Naturally gluten free, quick, easy and so filling! A MUST MAKE.
PIN Protein Waffles
Alright, by now you guys know I’m a pancake person.
Which, is actually how these were invented. I was making my cottage cheese pancakes the other day and my brain was like WILL THIS WORK AS A WAFFLE? I mean, Greek yogurt waffles worked…so why not cottage cheese right/
And, so, I tried it (with a few tweaks) and lo and behold, the crispiest protein waffles, that are NOT DRY (like some protein waffles can be!) came to pass. And now I might just be jumping on the waffle band wagon.
Protein Waffles Ingredients
Yup, I sure do love pancakes. BUT if I were to have waffles on the weekend, I’d go for Blueberry Gluten Free Greek Yogurt Waffles or Whole wheat waffles with Eggnog Cream Sauce. Even though I’m on team pancake, these waffles I’m going to introduce you to today MAY just win me over on a Sunday morning with Mr. FFF. Not only are they not dry, but these High Protein Waffles are loaded with protein to get you through your busy day with the energy you need! They are also EASY to make and taste DELICIOUS. I mean, seriously, what more could you ask from your breakfast? To make them a reality, you will need:
- Whole Milk Cottage Cheese
- Unsalted Butter, melted
- Unsweetened Vanilla Almond Milk
- Oat Flour
- Vanilla Whey Protein Powder
- Baking Powder
How to Make Protein Powder Waffles
I’m not kidding when I say that these waffles pack a punch! They are going to taste DELISH and fuel your body with protein to keep you energized throughout your day. Nothing’s worse than being busy and not feeling like you have the energy to keep up, am I right!? Let’s go ahead and get started on this recipe:
Spray your waffle maker with cooking spray and set it to the highest possible heat, and let it heat up.
Mix together the cottage cheese, egg, butter and milk in a large bowl with a wire whisk.
In a separate bowl, whisk together your oat flour, protein powder, baking powder and salt. Add the dry ingredients to the wet and stir until well combined.
Add about a ⅔ cup of batter to your griddle, slightly spreading it out. Cook until it’s as crispy as you’d like it. Mine usually takes 2 cycles on my waffle maker. If your batter absorbs some of the moisture, add a small splash of milk then whisk before cooking.
Top your waffles as desired, and DEVOUR!
How to make Protein Waffles less dry
Everyone loves a good waffle, but when cooking protein waffles they can often come out with a dry texture that isn’t very desirable. So WHY is this protein waffle recipe so fluffy and not too dry? The secret is to not solely rely on protein powder, but to use cottage cheese to bring that moisture, richness, and protein!
Can I freeze these waffles?
Made waffles for a Sunday brunch and have tons leftover? Wanting to meal prep for easy, energizing breakfasts? You’re in luck! These waffles freeze so well and can easily be thawed and reheated/toasted whenever you desire! Simple store them in zip locked freezer bags and they will keep for about a month in the freezer!
What’s a waffle without TOPPINGS! I love how creative you can get with waffles. Here’s a few toppings that I LOVE and recommend:
- Whipped Cream: you could use regular, coconut whipped cream, or snag the Raspberry Coconut Whipped Cream from my Oatmeal Tart Recipe!
- Berries: Fresh berries on waffles is a popular choice, or you could get fancy and make Strawberry Sauce from my crepe recipe to jazz it up a bit!
- Nut butters: Oatmeal Cookie Granola Butter or Cookie Dough Almond Butter would be delicious on these waffles, with a splash of maple syrup for some sweetness!
I also shared the protein waffles recipe on Food Fanatic, so be sure to check it out there!
Other Healthy Waffle Recipes
- 1/2 Cup Full Fat Cottage Cheese
- 1 Large egg
- 1 Tbsp Unsalted Butter, melted
- 5 Tbsp Unsweetened Vanilla Almond Milk
- 1/2 Cup Oat Flour, (54g)
- 1/4 Cup Vanilla Whey Protein Powder, (20g)
- 1/4 tsp Baking Powder
- Pinch of salt
- Spray your waffle maker with cooking spray and heat on the highest setting.
- In a large bowl, whisk the cottage cheese, egg, butter and milk until mixed.
- In a separate bowl, whisk the oat flour, protein, baking powder and salt.
- Add the dry ingredients into the wet ingredients and stir until combined *
- Fill a lightly heaping 2/3 cup measuring cup with the batter and pour onto the griddle, spreading out slightly. Cook until desired level of crispiness has been achieved – I like mine at 2 cycles of the waffle maker.
- If your batter has absorbed some of the moisture, add 1 Tbsp of milk and whisk before making the other waffle.
- Top as desired and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.