Description

Shockingly fluffy, moist, and filling waffles packed made with whole food ingredients like cottage cheese, eggs, and oats! This easy blender recipe makes 7 large waffles with 15g protein each, enough to feel the whole family. Freezer friendly (simply pop in the toaster!). My baby and toddler love these, too.

Ingredients

Units Scale

2 cups old-fashioned oats
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp fine sea salt
2 cups whole milk 4% cottage cheese*
6 large eggs
3 tbsp pure maple syrup
1 1/2 tsp vanilla extract
optional but recommended: 1 cup fresh or frozen blueberries

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Instructions

Heat waffle iron over medium heat.
Blend oats into fine powder using a blender or Nutribullet. Dump into a large mixing bowl. Whisk in baking powder, cinnamon and salt.
Place cottage cheese, eggs, maple syrup, and vanilla in blender (in my Nutribullet I do this in two batches) and blend until smooth.
Pour wet mixture into bowl with dry ingredients. Mix with a wooden spoon just until combined. Fold in blueberries is using. (For frozen blueberries, add directly on top of batter versus mixing in so it doesn't turn blue.)
Spray hot waffle iron very well with cooking spray. Pour 1/2 cup batter onto waffle iron. Cook for 6 minutes, until golden. Be sure to spray cooking spray well between each batch so waffles don't stick. Place waffles on a wire rack to cool. Serve with fruit, butter, almond butter, and maple syrup!

Notes

Adapted from these waffles

*If you only have low fat cottage cheese, I suggest adding 1 tbsp melted butter or avocado oil to the batter.