Cottage Cheese Waffles

5 from 3 votes

Make these hearty, protein-packed cottage cheese waffles with only 4 ingredients, a blender, and a waffle iron.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Low Calorie

Servings: waffles

Add all the ingredients to a food processor or blender. Blend until smooth then scrape the sides down and blend again until combined.
Heat the waffle iron to a 2 (second to lowest setting). Spray liberally with coconut oil spray. See the note above in the blog post on this.
Scoop 1/2 the batter onto the waffle iron, close and cook 3 minutes then flip and cook another 2 minutes (or cook 5 minutes total if not flipping).
Open the lid and check that the waffle is golden brown, carefully remove with a fork and place on a cooling rack.
Repeat step 3 until no batter is remaining. I got 10 waffles total from this batter.
Store in the refrigerator up to 5 days or freeze up to one month.

Stop blending the batter as soon as it’s completely smooth so you don’t over mix it. Over mixed batter will result in dense, gummy waffles.
If the batter seems thin, let it rest for about 5 minutes to let it naturally thicken before pouring it into the waffle iron.
Add the batter to a fully preheated waffle iron to ensure the batter doesn’t stick and so a golden crust forms along the outside of the waffle.
Do not use quick oats for this recipe.
One waffle equals the full size you see in the photos (4 quarters).
For dairy free waffles, try these Coconut Flour Waffles or Almond Flour Waffles.