Cottage cheese waffles
20 min · 35 g protein · 413 cals / serving
The blender waffle the trend is built on: cottage cheese and eggs with a little oat flour, cooked until golden outside and soft and tender inside, closer to a soft breakfast waffle than a crackly one. Four waffles, piled with juicy berries, a spoon of whipped cottage cheese and a drizzle of syrup.
Ingredients
Waffles
- 3/4 cup + 2 tbsp cottage cheese (1%), low-fat
- 2 large eggs
- 1/4 cup liquid egg white
- 1/3 cup + 2 tbsp whole grain oat flour, or oats blended fine
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 small pinch salt
- a light coat cooking spray
To serve
- 2/3 cup cottage cheese (1%), low-fat, whipped smooth
- 1 1/3 cups strawberries, sliced
- 2/3 cup blueberries
- 2/3 cup raspberries
- 2 tbsp sugar-free syrup, or 2 tsp maple syrup
Steps
- Blend the cottage cheese, eggs, egg whites, oat flour, baking powder, vanilla, cinnamon and salt until smooth, about 30 seconds. Let it rest 5 minutes while the waffle iron heats; the oat flour thickens it.
- Heat a waffle iron to medium-high and spray it well. The batter makes 4 waffles in a standard round 7 inch iron, about 100 ml (scant 1/2 cup) each. Pour in one portion, close and cook 4–5 minutes, until the steam has almost stopped and the waffle is golden and releases easily. Do not open it early, or it will tear. Keep the cooked waffles on a rack, not stacked, so they stay dry, while you make the rest.
- Whip the serving cottage cheese smooth with a stick blender. Top the waffles with it, the berries and the syrup.
Good to know
Two ingredients only?
Cottage cheese and egg alone make a waffle, but a flimsy, eggy one that sticks. The oat flour gives it enough structure to hold its shape and lift cleanly off the iron.
Make a batch for the week?
Cool completely, freeze flat with parchment between, and reheat from frozen in the toaster for 3 minutes, which also gives the edges a little crunch.
Savoury?
Leave out the vanilla and cinnamon, add chives and a little grated parmesan to the batter, and top with a fried egg and smoked salmon.
Alternative
Per
- Calories
- 91
- Protein
- (37%)
- 8 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (42%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 243 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 827 kcal goes into the pot and 974 g of ingredients comes out as about 912 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.