Fancy Breakfast Friday: High Protein Waffles


Two weeks ago, when I wrote about making waffles, my friend Ann Marie texted that she had a great, but weird waffle recipe.  Here it is: 2 cups cottage cheese, 6 eggs, 2 cups oats, 1 teaspoon vanilla, pinch of salt.  Weird, right?  But it seems so healthy and high in protein!  I mixed everything in the blender, thinking I could then casually poor it into the waffle maker.  It was not pourable.  I had to glop it out with a ladle.  But they were so good; thanks Ann Marie! I thought kids might be skeptical, but no one questioned the ingredients. (Except Dave, and he waited till the kids were in school.)  The only complaint was, “Remember how you used to make fancy stuff like brioche pretzels and chocolate babka, and now we just get waffles all the time?” Sorry kid, remember that I have a job now? I mean, I still have time to make babka, I just haven’t felt like it.

DSC01730A great thing about this recipe is that it is very filling.  I think they had a tangy taste.  I would definitely make these again.

I served them with apple slices and bacon. (Obviously, the kids covered them in syrup as well.)


I am feeling the need to dive back into apple and pumpkin recipes, maybe because it’s been rainy and cozy all week.  I don’t think I have seen the sun since I made these waffles, but I have high hopes for this weekend. Happy fall!



3 thoughts on “Fancy Breakfast Friday: High Protein Waffles

  1. Ann Marie Andrews

    I tried it as pancakes and they were VERY dense. I also substituted a couple of the whole eggs for 2 egg whites, it made them a bit lighter, really good!

Comments are closed.