Gluten-Free Protein Waffles

A simple and tasty gluten-free recipe for fluffy protein waffles made with cottage cheese, oats, eggs, and vanilla extract. Makes 4 waffles.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings waffles

Calories 169kcal

Author Amee

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

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.

*Nutrition info is per regular waffle. Two regular waffles per serving provides 28 grams of protein. Makes 4 regular waffles and 3 Belgian waffles.

- 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.