Ingredients
About four small waffles
- 3 large eggs
- 1 cup cottage cheese
- 1 cup old-fashioned rolled oats
- ¼ tsp vanilla extract
- ⅛ tsp fine salt
- 1 tsp neutral oil For brushing the waffle iron
Equipment
- 1 Waffle iron
- 1 Blender
- 1 Silicone pastry brush
- 1 set Measuring cups and spoons
- 1 Tongs
- 1 Wire cooling rack
Instructions
Blend and cook
- Preheat the waffle iron according to the manufacturer's instructions, using a medium-high setting if available. Brush the upper and lower grids lightly with the oil.
- Blend the eggs, cottage cheese, rolled oats, vanilla and salt until smooth, scraping the blender if needed. Let stand for 2 minutes.
- Add a scant ½ cup batter per small waffle, or the amount recommended for your iron. Close the lid and cook for about 4–5 minutes, until golden and the waffle releases easily. The center should be set with no wet egg batter; cook longer if needed. Repeat with the remaining batter, lightly brushing the grids again as needed.
- Serve immediately, or keep finished waffles on a wire rack while cooking the rest. Makes about four small waffles, depending on your waffle iron. Add toppings at serving time, if desired.
Video
Notes
Estimated cost: USD $3.50 for the entire two-serving recipe, about $1.75 per serving; optional toppings are extra and local prices vary. Contains milk and eggs. Choose certified gluten-free oats if needed. Refrigerate cooled waffles within two hours and use within three days, or freeze for up to two months. Reheat until hot in a toaster oven. Video credit: Damn Delicious, Healthy Protein Waffles, originally uploaded July 27, 2025 (2025-07-27T04:00:52-07:00). This card uses half the video's batter quantities; waffle count depends on the appliance.
