Protein Waffles

These protein waffles are the BEST high protein breakfast made with just 3 ingredients! Made in just one blender, they pack in over 20 grams of protein each!

Protein Waffles

For high protein breakfasts, I have a few favorites up my sleeve. If I’m not making protein oatmeal or protein muffins, my go-to breakfast is protein waffles.

Growing up, one of my favorite breakfasts was waffles. I loved those Eggo frozen waffles that simply needed to be toasted and then drizzled with maple syrup. Since starting a higher protein diet, I’ve switched the store-bought ones for healthy and homemade ones.

What are protein waffles made of?

Protein waffles look and taste like traditional waffles, but have an added boost of protein to them. While most recipes call for protein powder, this one is a little different. Don’t fret though, as they PACK a punch with a hefty dose of protein.

Why this protein waffle recipe will be a breakfast staple-

• 3 Ingredients. Yep, you read that correctly! These protein waffles need just 3 ingredients to make, and you probably have everything in the fridge and pantry right this second.
• 20 grams of protein but NO protein powder. Nearly every single protein waffle recipe calls for protein powder, but not this one! Instead, we use cottage cheese and eggs, which amps up the protein content!
• Made in a blender. All you need to do is add everything into a blender, give it a pulse and Voila- Instant waffle batter.
• Easy to customize. These waffles are like a blank canvas. This means you can add your favorite nuts, fruits, sweeteners, or even savory things (like cheese).

What I love about these waffles is that you never have to fear dry or tough waffles. As there is no protein powder in them, they turn out crispy on the outside and fluffy in the middle every single time. Serve it with some sugar free maple syrup or honey and have a low calorie and high protein breakfast that legitimately tastes like dessert!

How to make protein waffles

The Ingredients.

• Rolled oats- also known as old-fashioned oats. Quick-cooking oats can also be used, but the edges won’t be as crispy. 
• Cottage cheese- Non-fat or reduced fat cottage cheese can be used. Give the waffles a deliciously moist and fluffy center, adding no flavor. 
• Eggs- room temperature eggs. 
• Sweetener-Optional, but add if you want sweet waffles. I enjoy using a brown sugar substitute or sugar free maple syrup. 

The Instructions. 

Start by adding all your ingredients into a high speed blender or food processor. Blend very well until no clumps remain and the batter is smooth.

Next, preheat a waffle iron, and once hot, add spoonfuls of the batter onto it until covered. Cook the waffle until golden and crispy around the edges. If any waffle batter remains, cook that up. Serve immediately with your favorite toppings.

Tips to make the best recipe

• For an added protein boost, you can add a scoop of your favorite protein powder.
• Waffle iron makes and models differ. Follow the cooking instructions as per the packaging.
• If you don’t own a waffle iron, these work very well as protein pancakes. Simply cook the batter in a preheated non-stick pan coated with cooking spray. Once hot, pour 1/4 cup portions of the batter into it and cook until crispy around the edges. 

Frozen protein waffles

If you’d like to make a batch of protein waffles to be frozen in advance, you can easily do that.

Simple prepare the waffles as instructed, then let them cool completely. Once cool, place single servings of waffles in ziplock bags and store them in the freezer. When ready to eat, simply remove them from the oven and place them in a toaster.

Flavor variations

• Blueberry– Fold through 1/4 cup of fresh or frozen blueberries to the batter. 
• Pumpkin– Replace half the cottage cheese with pumpkin puree. Add some pumpkin pie spice, if desired. 
• Banana– Replace half the cottage cheese with mashed, overripe banana. 
• Chocolate chip– Fold through 1/4 cup of chocolate chips (sugar free or dairy free). 
• Strawberry– Fold through 1/4 cup of fresh or frozen strawberries. 

Storing, freezing, and reheating instructions

• To store: Leftovers can be stored in the refrigerator, covered, for up to one week. 
• To freeze: Place cooled waffles in a ziplock bag and store them in the freezer for up to 6 months. 
• Reheating: Either microwave the waffles for 30 seconds or place them in a toaster until crispy.

More waffle recipes to try

• Keto waffles
• Oatmeal waffles
• Almond flour waffles
• Cinnamon roll waffles

Frequently Asked Questions

Protein Waffles (3 Ingredients!)

These protein waffles are the BEST high protein waffles made with just 3 ingredients! No protein powder needed, they still pack in over 20 grams of protein per waffle.

5 from 88 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 waffles

Calories: 112kcal

Author: Arman

Ingredients

• 1/2 cup rolled oats
• 1/2 cup cottage cheese
• 2 large eggs
• 1 tablespoon granulated sweetener of choice optional

Instructions

• Add all your ingredients into a high speed blender. Blend very well, until smooth and no clumps remain.
• Heat a waffle iron as per the box directions. Once hot, pour spoonfuls of the batter to cover the iron. Cook the waffle until crispy on the edges. Remove from the waffle iron and cook the remaining batter.
• Serve the waffles immediately with your favorite sweet or savory toppings.

Notes

TO STORE: Waffles can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

REHEATING WAFFLES: Either microwave the waffles for 30 seconds or place them in a pre-heated non-stick pan and cook until warm. 

 

Nutrition

Serving: 1waffle | Calories: 112kcal | Carbohydrates: 8g | Protein: 20g | Fat: 3g | Sodium: 151mg | Potassium: 95mg | Fiber: 1g | Vitamin A: 147IU | Calcium: 36mg | Iron: 1mg | NET CARBS: 7g

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