Gluten-Free Protein Waffles with Cottage Cheese
These tasty gluten free protein waffles are made from scratch with simple, wheat-free ingredients high in protein, including cottage cheese, oats, and eggs. Whether cooked in a regular or Belgian waffle maker, the results are delightfully light, fluffy, and golden waffles that are protein-packed and delicious. Makes 4 waffles.
Let’s get right down to business. This gluten-free protein waffle recipe could easily become my only waffle recipe because, well, just look at those waffles! Just kidding! Of course, I’ll keep experimenting with new recipes (it’s just too much fun!)! 😉
In all seriousness, these waffles, inspired by my Oatmeal Protein Pancakes and Cottage Cheese Pancakes, are truly outstanding, and there’s no protein powder in sight. Instead, I whipped up the batter with a shortlist of wholesome, protein-packed ingredients, like oats, cottage cheese, whole eggs, and egg whites.
The outcome? A fuss-free gluten-free waffle batter that consistently produces waffles with lightness, fluffiness, and golden perfection. So, fire up the waffle iron, and let’s add another staple to your gluten-free, high-protein breakfast repertoire!
Why You’ll Love It
- Best protein waffles. Indulge in hearty and satisfying protein waffles without protein powder, thanks to the inclusion of cottage cheese, oats, and eggs.
- Deceptively gluten-free. When made with certified gluten-free oats, these waffles are perfect for those with gluten sensitivities. They have that golden crisp on the outside and the light, fluffy texture inside that you expect from traditional waffles.
- Simple, hassle-free batter. This recipe makes mornings a breeze. The batter effortlessly cooks up into golden, fluffy deliciousness every time.
Belgian waffles vs. regular waffles
Another reason you’ll love this protein waffle recipe is its versatility. The gluten-free batter cooks up beautifully in both a regular and Belgian waffle maker. In fact, I’ve tested them in this Dash waffle maker and this Belgian waffle maker with great results! Before we dig further into the recipe, let’s discuss the difference between regular and Belgian waffles:
- Regular waffles are typically thinner, with a crisp exterior and a soft interior. They feature shallower pockets, perfect for holding syrup and toppings without overwhelming the texture.
- Belgian waffles are known for their thicker and fluffier texture. They often have deeper pockets and are prized for their ability to hold a variety of toppings.
Ingredients you’ll need
- Cottage cheese. It adds a rich creaminess to the batter and boosts the protein content. I love Good Culture’s 2% cottage cheese, but any brand should work. Choose a low-fat or fat-free option to keep the waffles lighter.
- Whole oats. Instead of flour, I used whole oats as a hearty and satisfying gluten-free base. Make sure you have certified gluten-free oats if you have specific dietary restrictions.
- Whole eggs. They help hold the waffle batter together and contribute to the golden brown color of the waffles.
- Buttermilk. Despite its name, buttermilk is low in fat. It helps create a luscious, creamy waffle batter with rich flavor.
- Vanilla extract. Opt for good quality pure vanilla extra for a touch of warmth and sweetness.
- Baking powder. This essential leaving agent ensures your waffles rise to light and fluffy perfection.
- Cinnamon. It adds a hint of aromatic warmth and sweetness.
- Egg whites. Incorporating egg whites whipped to stiff peaks enhances the fluffiness. You must use the whites from 2 large real eggs, NOT liquid egg whites from a carton.
- Toppings. Usually, I serve these waffles with fresh berries, Kerrygold butter, and a drizzle of real maple syrup. Keep reading for more topping ideas.
How to make protein waffles with cottage cheese
Step 1: Mix the batter. Place all ingredients, except the egg whites, in a blender and blend until smooth.
Step 2: Fold in beaten egg whites. Beat eggs in a stand mixer (or in a bowl with a hand mixer) until stiff peaks form. Gently fold the egg whites into the batter until just combined.
Step 3: Preheat the waffle iron. Set the batter aside for a few minutes to thicken. Meanwhile, preheat the waffle iron.
Step 4: Cook. Grease the hot waffle iron, then pour enough batter to fill the plates, and cook until the protein waffles are slightly crispy on the outside and soft on the inside.
Recipe tips
- Room temperature ingredients. Let the cottage cheese, whole eggs, and buttermilk come to room temperature before blending. This will help create a smoother and more consistent batter.
- Secret to stiff peaks. Again, you MUST use egg whites from whole eggs, NOT liquid egg whites from a carton, and beat them until stiff peaks form. The egg whites will stand straight at this stage, forming stiff and glossy peaks. Be careful not to overbeat, which can lead to a dry and grainy texture.
- Fold in egg whites with care. It’s tempting to save time and throw everything in the blender at once. However, gently folding the whipped egg whites into the batter imparts extra volume, leading to a nice, fluffy waffle without the typical protein waffle taste and texture. It takes a few minutes to whip the egg whites, but I promise it’s worth it!
- Preheat the waffle maker thoroughly. Make sure your waffle maker is well-heated before pouring the batter. The batter should sizzle on contact to achieve that golden, crispy exterior.
- Don’t overfill. Use a ladle or measuring cup to pour the batter onto the waffle iron, but don’t go overboard, as overfilling can lead to uneven cooking and a big mess. Adjust the amount of batter to your waffle maker’s capacity.
- Adjust cooking time. Be ready to adjust the cooking time depending on your waffle maker. Refer to the equipment manual to find the ideal cooking time for your desired level of crispiness –resist the urge to open the waffle maker before the batter has that perfect golden hue.
Serving
Now that you’re an expert on how to make protein waffles with cottage cheese, here are my favorite toppings for you to choose from:
- Real maple syrup – A classic choice. Or, try my favorite Walden Farms sugar-free syrup!
- Honey drizzle – Opt for the richness of honey for a delightful twist.
- Fresh berries – Strawberries, blueberries, raspberries, or a mix.
- Whipped cream – Light and airy, the perfect companion to sweet waffles.
- Nut butter – Try peanut butter or almond butter for a protein-packed kick. Or Nutella for an epic splurge.
- Toasted nuts – Walnuts and pecans are fantastic with waffles and maple syrup.
- Chocolate – Top with chocolate chips, shaved chocolate, or a chocolate syrup drizzle!
- Powdered sugar – Try a zero-calorie powdered sugar, like Swerve.
- Fruit compote – Try raspberry, blackberry, cherry, or blueberry.
- Eggs –Top your waffle with a perfectly cooked poached or fried egg for even more protein.
- Crumbled bacon – Or candied maple bacon!
- And, of course, butter!
Storing & Reheating
Storing: The texture of these gluten-free waffles is best when freshly prepared. Store extra waffles in an airtight container or resealable plastic bag in the refrigerator for 2-3 days. I don’t recommend freezing.
Reheating: You can pop them in the air fryer at 290 ℉ for 2-3 minutes until heated. Or quickly reheat them in the toaster or oven.
FAQ
I’ve only made cottage cheese waffles, but Greek yogurt could work well as a substitute. The texture may differ slightly, but your waffles will still have plenty of protein.
Yes! Swap the buttermilk for full-fat canned coconut milk. As for cottage cheese, you can use a dairy-free alternative that provides a similar consistency and mild flavor, like silken tofu, dairy-free yogurt, or cashew cream. However, I have not tested this recipe with cottage cheese alternatives.
This recipe yields 4 waffles, each with approximately 15 grams of protein. Remember, this is a rough estimate, and the protein content can vary based on the size of your waffles, specific product brands used, and portion size.
More high protein breakfast recipes
- Chocolate Protein Pancakes
- Green Chile Breakfast Burritos
- Vanilla Protein Donuts
- Strawberry Protein Pancakes
- Gluten-Free Blueberry Oat Pancakes
If you love this gluten free protein waffles recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Gluten-Free Protein Waffles
Equipment
- waffle maker
Ingredients
- 1 cup 2% cottage cheese I use Good Culture cottage cheese because of the quality, flavor and thick texture that's perfect for pancake and waffle batter
- 1 cup whole oats *make sure that they are certified GF if you have specific dietary restrictions
- 2 whole eggs
- 1 tbsp buttermilk can also use full-fat canned coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 large egg whites *Use real eggs not liquid egg whites
- 1 tsp real maple syrup *Optional for topping
Instructions
- Place all ingredients into a blender, except egg whites and blend until smooth.
- Beat egg whites in a stand mixer until stiff peaks start to form.
- Gently fold egg whites into the blended mixture until just combined.
- Preheat the waffle iron while allowing the batter to sit for a few minutes.
- Next, pour about a cup of batter into a greased waffle iron and cook until set. I used a Belgian waffle maker for this recipe, but a regular waffle iron will work fine, too. Just adjust the amount of the batter to the size of your waffle iron plates.
Notes
-
- Room temperature ingredients. Let the cottage cheese, whole eggs, and buttermilk come to room temperature before blending. This will help create a smoother and more consistent batter.
-
- Secret to stiff peaks. Again, you MUST use egg whites from whole eggs, NOT liquid egg whites from a carton, and beat them until stiff peaks form. The egg whites will stand straight at this stage, forming stiff and glossy peaks. Be careful not to overbeat, which can lead to a dry and grainy texture.
-
- Fold in egg whites with care. It’s tempting to save time and throw everything in the blender at once. However, gently folding the whipped egg whites into the batter imparts extra volume, leading to a nice, fluffy waffle without the typical protein waffle taste and texture. It takes a few minutes to whip the egg whites, but I promise it’s worth it!
-
- Preheat the waffle maker thoroughly. Make sure your waffle maker is well-heated before pouring the batter. The batter should sizzle on contact to achieve that golden, crispy exterior.
-
- Don’t overfill. Use a ladle or measuring cup to pour the batter onto the waffle iron, but don’t go overboard, as overfilling can lead to uneven cooking and a big mess. Adjust the amount of batter to your waffle maker’s capacity.
-
- Adjust cooking time. Be ready to adjust the cooking time depending on your waffle maker. Refer to the equipment manual to find the ideal cooking time for your desired level of crispiness –resist the urge to open the waffle maker before the batter has that perfect golden hue.
Nutrition
*Originally published in 2015, this post has been updated throughout with recipe tips and new photos. 😃
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Clean healthy easy to make food ! This is what we need in our lives more often ! Thanks for the article !
Woow!! what’s a yummy recipe? I love to make waffles with my waffle iron. Your recipe is delicious and the way you describes is very easy. Definitely, I am to prepare this recipe tomorrow.