Ingredients:

  • 1 cup (225g) Low-fat cottage cheese
  • 2 Large eggs
  • 2 scoops (60g) Whey or Whey-Casein blend protein powder
  • 1/2 cup (50g) Rolled oats
  • 1 tsp Baking powder
  • 1/4 tsp Sea salt
  • 2 tbsp Unsweetened almond milk
  • 1 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon

Instructions:

  1. Preheat your waffle iron. Set it to a medium high setting. Note: A hot iron is the only way to get that initial crust set that prevents sticking.
  2. Add oats to the blender. Pulse the 1/2 cup of rolled oats for 30 seconds until they resemble a coarse flour.
  3. Incorporate the wet ingredients. Add the 1 cup of cottage cheese, 2 eggs, 2 tbsp almond milk, and vanilla extract to the oat flour.
  4. Add the powders. Toss in the 2 scoops of protein powder, baking powder, sea salt, and cinnamon.
  5. High speed blitz. Blend on high for 45-60 seconds until the batter is completely smooth and bubbly.
  6. Rest the batter. Let the mixture sit in the blender for 5 minutes. Note: This allows the oats to hydrate, thickening the batter for a better rise.
  7. Grease the iron. Even if it's non stick, a light spray of avocado oil or coconut oil helps with the browning.
  8. Pour the batter. Use about 1/3 to 1/2 cup of batter per waffle, depending on your iron's size.
  9. Cook with patience. Close the lid and cook for 4-6 minutes until the steam stops escaping the sides.
  10. Transfer to rack. Carefully remove the waffle and place it on a wire rack for 60 seconds before serving.