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Greatest plates · Breakfast
High Protein Waffles
Cottage cheese and oat flour blended into a batter, then lightened with whipped egg whites so the waffles crisp rather than turn dense. The cottage cheese itself does not come through.
Serves 5Prep 10 minCook 5 minBreakfastEgg
Containsdairy · egg · gluten
Inspired by a recipe from Skinnytaste ↗
Protein 24%Carbs 46%Fat 30%
About 180 kcal a serve — 11 g protein, 21 g carbs, 6 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Heat the iron
PreheatHeat a waffle iron on its medium setting so it's fully preheated before the batter goes in.
medium heat
Blend the batter
BlendPlace the cottage cheese, egg yolks, vanilla and sugar (if using) in the blender. Add the water, oat flour, baking powder and salt, and blend until you have a smooth batter.
In the blenderBlend smooth →
Transfer to a bowl
Using a spatula, scrape all the batter out of the blender into a medium bowl.
Whip the whites
Soft peaksBeat the egg whites to soft peaks, then gently fold them into the batter to keep it light and fluffy.
In the bowlFold in →
Cook the waffles
GoldenSpray the preheated waffle iron with oil spray. Pour in about 60ml of batter and cook until golden brown and no more steam is being released. Repeat with the remaining batter.
Into the waffle ironCook →
until golden
Cook's noteFold the whipped egg whites in gently for the fluffiest waffles.
Estimated per serve
180 kcal · 11 g protein · 21 g carbs · 6 g fatestimates, within ~10%
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