With their crispy edges and fluffy interior, these protein waffles are every bit as delicious as the traditional version, but they pack in 11 grams of protein per waffle! Bonus: they’re also naturally gluten-free.
Protein is having a moment right now and I kind of love it. So many healthy eating trends are about taking foods out of your diet, not adding to it—and if I have a reason to add these protein waffles to my day, I’m going to take it. They have a light, fluffy texture, the edges get crispy and browned, and they’re perfect for piling on all your favorite toppings.
Why You’ll Love This Protein Waffle Recipe
- Great for meal prep. You can make a batch of these protein waffles ahead of time and store them in the fridge or freezer for a quick and easy breakfast option.
- All that protein—and they’re gluten-free. Using almond flour and oats instead of traditional wheat flour makes these waffles naturally gluten-free, and these waffles are a great source of protein without requiring pricy protein powder.
- Satisfying and filling. Thanks to the high protein content, these waffles will keep you feeling full and satisfied throughout the morning, which isn’t something you can usually say about waffles!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – The oats are ground into a flour in the blender. I use old-fashioned rolled oats.
- Almond flour – Make sure you buy almond flour, not almond meal, which is coarser.
- Baking powder
- Eggs – Eggs contribute to the fluffy texture of these protein waffles, and also add some extra protein to the mix.
- Full-fat cottage cheese – Cottage cheese is a protein hero! I also love it in cottage cheese eggs and cottage cheese ice cream.
- Greek yogurt – I like to use plain Greek yogurt, but you could use vanilla if you’d like.
- Milk of choice
- Maple syrup – For sweetening the batter—and yes, you’ll want to pour some on top of your waffles too!
- Hemp seeds – Optional, for even more protein.
How to Make Protein Waffles
- Make the batter. Add all of the ingredients to your blender and blend until smooth.
- Cook. Heat your waffle iron to medium-high. Once it’s preheated, pour in 1/4 cup of batter (or the amount of batter specified in your waffle iron manual). Place finished waffles on a wire rack and repeat with the remaining batter.
- Serve. Add your favorite toppings and enjoy!
Tips for Success
- Preheat your waffle iron. Starting with a well-heated waffle iron ensures that the waffles cook evenly and develop that perfect crispy exterior.
- Keep an eye on the waffles. This isn’t a typical flour-based waffle recipe, so the cooking times and doneness indicators on your waffle iron may not be accurate. Check periodically and cook the waffles until they’re golden brown.
- The cooling rack is key. Plating waffles immediately after you take them out of the waffle iron will make them soggy. A wire cooling rack lets air circulate on the bottom so they don’t trap steam on a plate and get soft.
My Favorite Ways to Top Protein Waffles
- Add even more protein. Almond butter, peanut butter, or any other nut or seed butter will give these waffles even more of a boost.
- Make them fruity. Top with sliced bananas, berries, or any other fruit for natural sweetness and fiber.
- Give them some decadence. A dollop of coconut whipped cream, a drizzle of melted coconut butter, or good old-fashioned chocolate chips.
- Go with the classic. For traditional waffle lovers, a drizzle of maple syrup and a pat of butter on top can’t be beat.
How to Store
Once fully cooled, place the protein waffles in an airtight container and refrigerate for up to 5 days. I like reheating them in a toaster or toaster oven to re-crisp them, but the microwave also works—they’ll just be a bit softer.
Can I Freeze This Recipe?
These protein waffles are excellent for freezing! Place them in an airtight container or freezer bag and freeze for up to 3 months. You can reheat them from frozen in your toaster, toaster oven, or microwave.
More Waffle Recipes
- Blueberry Waffles
- Wholesome Almond Flour Waffles
- Banana Quinoa Waffles
- Fluffy Gluten-Free Gingerbread Waffles
- Healthy Omega-3 Sweet Potato Waffles
- Strawberry Banana Quinoa Waffles
Protein Waffles
Ingredients
- 1 cup oats
- 1 cup almond flour
- 1 tsp baking powder
- 3 eggs
- 1 cup full fat cottage cheese
- ½ cup greek yogurt
- ¼ cup milk of choice
- 2 tbsp maple syrup
- For extra protein: ¼ cup hemp seeds
Instructions
- Blend all ingredients in a blender until smooth.
- Heat a waffle iron to medium-high and pour 1/4 cup of batter on the hot iron.
- Cook waffles until done (waffle iron dependent) and place on a cooling rack while you cook the remaining.
- Repeat with the remaining batter until gone.
- Serve waffles with desired toppings and enjoy!
Notes
Nutrition
