Cottage Cheese Waffle Recipe

Cottage Cheese Waffle Recipe

January 27, 2017   14 Comments

This cottage cheese waffle recipe is made with a blender and I love how easy it is.

Whirrr, pour, cook, DONE!!

I happen to love to use my waffle iron for all sorts of things other than waffles. If you haven’t tried my waffle iron banana bread or my waffle iron grilled apple you are missing out.

This recipe allows you to pack a waffle (which is usually all about the carbs) with protein because you use cottage cheese and eggs.

You can make these gluten-free if you use certified gluten-free oats.

The best part of this is how easy is it is to add to the waffle maker from the blender. You don’t make a big mess like you do with a spoon – simply pour out of the blender carafe.

Sometimes I make these for dinner because that is how I roll. My kids love breakfast for dinner because we are typically running out the door when we actually are supposed to be eating breakfast.

You can also make these as a pancake if you don’t have a waffle maker. But, I would suggest getting one because they are ridiculously fun. I don’t know why I am so entranced by my waffle maker but any time I can use it – I do. I think I get bored with the same old food so using an appliance makes things feel fresh.

Yes, I am really bored.

I also like my Panini maker for sandwiches and my blender. I would not like to go back to the days before electricity and live without these small kitchen appliances. I am a big fan of progress even if it means I have to keep hiding my children’s screens.

I like to eat these plain or with berries, cheese, or even scallions. They can go either the savory or sweet route – it is up to you.

What do you put in your waffles or pancakes to add more protein?

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Cottage Cheese Waffle Recipe

Makes 2 large or 4 small waffles

1 cup whole oats
1 cup 1% cottage cheese, no salt added
3 large eggs
½ teaspoon baking soda
½ teaspoon cinnamon (optional)

Heat a waffle maker and coat it with non-stick spray. In a high power blender, puree oats, cottage cheese, eggs, baking soda, and cinnamon. When there are no chunks left (oats or cottage cheese) pour onto waffle maker. Cook for 3-4 minutes until the steam stops rising out of the iron.

½ large waffle is 182 calories, 6.2 g fat, 2.1 g saturated fat, 16.2 g carbohydrates, 0.7 g sugar, 15.2 g protein, 2.1 g fiber, 200 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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14 Comments:

Blender-method for waffles or pancakes, brilliant! I think lumps or chunks may be avoided if you blend oats into a flour first then everything else.
This recipe sounds so healthy-I too love my little 35yo waffle-maker! I usually pull it out for family gatherings but might start treating just me to one too. It's not that big or inconvenient. Waffles freeze so perfectly, just a zap in the microwave and its like fresh-made!
Question: Re your banana bread waffle, would that be a good candidate for this blender-method?

Panini-makers are fun too, easy clean-up. Do plan to pass on some of your panini creations? I made one using Dave's killer bread recently--yum!

on January 28, 2017

What a perfect breakfast treat!!! Oats, eggs, and cottage cheese. Thank you so so much, Snack Girl!!!!!

on January 28, 2017

I have to limit my cottage cheese because of the sodium. What kind do you use that has no salt added?

on January 28, 2017

Timely recipe as I had 1 cup of cottage cheese in the refrigerator that needed to be used up. I used my large cup blender and first ground the oatmeal into flour. Then I added the other ingredients. I don't have a sodium restriction, and baked goods taste so flat without salt, so I added about 1/4 tsp salt. I also added 1/2 a cap of vanilla to add a bit more "sweet" flavor. They cooked up wonderfully in the Belgain waffle iron. I served mine with butter and maple syrup. I printed out the recipe to use the next time I buy the giant tub of cottage cheese and get tired of it before it is all gone.

on January 28, 2017

I would add a thin cut slice of black forest ham and a thin slice of provolone to up the protein and fat percentages for satiety and to hit my macros 😊

on January 28, 2017

I use this recipe for pancakes often, but for one person I just use 1 egg, 1/3 cup oatmeal, 1/3 cup cottage cheese, cinnamon to taste, some blueberries or other fruit if desired. Its quick and solves the craving for pancakes. I just mix with a fork and then drop by spoonfuls into a hot skillet. I want to try this as waffles now since I do have a
small waffle iron I've never used. Thx!

on January 29, 2017

Just made these as written and they are FABULOUS!!! Will become a staple in our b'fast (and maybe more??) rotation.
Thank you!

on January 30, 2017

re: Sue Anna above, I don't like salty cottage cheese other, and I have found Hood Low fat, low salt is perfect, Also Lactaid brand is not as salty.

on January 30, 2017

I love these. I typically use peanut butter or vanilla Greek yogurt for a topping. They taste much better if they have a bit of crust before removing from the waffle iron.

on January 30, 2017

Thanks, Lisa. Will look at the Lactaid and compare. Even though I don't need it if sodium is lower I will give it a try! Is Hood a store brand?

on January 31, 2017

Had these last night- so yummy. Will make them again for sure!!

on February 1, 2017

Just saw a cute idea on a restaurant site I subscribe to, they put about an inch of maple syrup in a short clear glass and cut a waffle in ''finger'' sizes for dippers. Kids love to dip esp. your healthy waffles! I think a wine glass would be nice too!

on February 2, 2017

Amazing! I added a little vanilla extract and erythritol. Even my picky daughter are them!

on February 8, 2017

Made these this morning. What a fabulous healthy recipe. My husband loved them so they are definitely going to be a regular....and so easy to make. I also added a little salt and vanilla. Thank you so much. I will be passing this recipe on to my daughters.

on May 25, 2017


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