Ingredients 2/3 cup 4% milk fat small curd cottage cheese
2 large eggs (separated)
1 teaspoon vanilla extract
1 tablespoon sugar ((optional))
6 tablespoons water
1 cup oat flour (*or grind old-fashioned rolled oats in blender)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Instructions
Heat a waffle iron on its medium setting.
Place cottage cheese, egg yolks, vanilla, and sugar, if using, in the blender. Add 6 tablespoons water, oat flour, baking powder and salt and blend until mixture is smooth batter.
Transfer to a medium bowl using a spatula to get all the batter out.
Beat the egg white to soft peaks then fold into the batter.
Spray pre-heated waffle iron with oil spray. Pour batter into iron (about 1/4 cup) and cook until golden brown and steam is no longer being released.
Notes *Check labels for gluten-free. Note, you can omit the sugar or use your favorite sweetener. Nutrition Serving: 2small waffles (1/2 cup batter), Calories: 121kcal, Carbohydrates: 12g, Protein: 8.5g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 81mg, Sodium: 224.5mg, Fiber: 1.5g, Sugar: 1.5g – WW Points: 3
I keep the eggs whole. I also use maple syrup instead of sugar, and I add cinnamon and freeze dried blueberries. I make these with the mini waffle maker and immersion blender I got from Aldi.
1 Comment
I use this [recipe](https://www.skinnytaste.com/high-protein-oat-waffles/#recipe) from Skinny Taste
Equipment
mini waffle maker
Ingredients
2/3 cup 4% milk fat small curd cottage cheese
2 large eggs (separated)
1 teaspoon vanilla extract
1 tablespoon sugar ((optional))
6 tablespoons water
1 cup oat flour (*or grind old-fashioned rolled oats in blender)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Instructions
Heat a waffle iron on its medium setting.
Place cottage cheese, egg yolks, vanilla, and sugar, if using, in the blender. Add 6 tablespoons water, oat flour, baking powder and salt and blend until mixture is smooth batter.
Transfer to a medium bowl using a spatula to get all the batter out.
Beat the egg white to soft peaks then fold into the batter.
Spray pre-heated waffle iron with oil spray. Pour batter into iron (about 1/4 cup) and cook until golden brown and steam is no longer being released.
Notes
*Check labels for gluten-free.
Note, you can omit the sugar or use your favorite sweetener.
Nutrition
Serving: 2small waffles (1/2 cup batter), Calories: 121kcal, Carbohydrates: 12g, Protein: 8.5g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 81mg, Sodium: 224.5mg, Fiber: 1.5g, Sugar: 1.5g – WW Points: 3
I keep the eggs whole. I also use maple syrup instead of sugar, and I add cinnamon and freeze dried blueberries. I make these with the mini waffle maker and immersion blender I got from Aldi.