RecipesBreakfast
Breakfast
Protein Waffles
Cottage cheese disappears into the batter, leaving behind moisture and protein with no curds in sight. The iron does the rest, turning the edges deep gold and properly crisp.
- Serves
- 2
- Prep
- 5min
- Cook
- 15min
- Total
- 20min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 367kcal
- Protein
- 33.7g
- Carbs
- 37.4g
- Fat
- 9.6g
- Fibre
- 5g
01
Ingredients
For 2 servings · MetricUS
- 100grolled oats
- 150gcottage cheesehalf a 300g tub
- 2eggs, medium
- 1 scoopvanilla protein powderabout 30g
- 1 cupold-fashioned rolled oatsfrom a 42oz canister
- ½ cupcottage cheeseabout 4 oz
- 2eggs, large
- 1 scoopvanilla protein powderabout 1 oz
02
Method
Make the batter.
Add the oats, cottage cheese, eggs and protein powder to a blender.
Blend on high until smooth with no clumps or curds left, give it the full 30 to 45 seconds it needs.
Cook the waffles.
Preheat the waffle iron and grease the plates.
Pour batter into the iron, enough to reach most of the way to the edges without overflowing, and close the lid.
Cook until the steam slows and the waffle releases cleanly, usually 4 to 5 minutes depending on the iron. Pulling it early tears the crumb and leaves it stuck to the plate.
Serve.
Repeat with the rest of the batter. Serve straight from the iron while the edges are still crisp.