Protein Waffles Recipe (22 Grams Per Serving)
When I think of protein waffles, I immediately think Kodiak Cakes. And while I haven’t quite figured out a Kodiak Cake copycat, this protein waffle recipe is crisp on the outside and fluffy on the inside.
I tested tons of recipes to find just the right texture for protein waffles. Whole wheat flour was too cardboardy. Protein powder and oat flour was a little dense for my liking. But cottage cheese (13 grams of protein per serving!) and oat flour were the perfect match.
A serving of these protein waffles has:
- 320 calories
- 40 grams carbs
- 22 grams protein
- 8 grams fat
Protein Waffle Ingredients
How can I call these protein waffles if they don’t have protein powder? At first, I thought the same thing until I tried working with ingredients high in protein.
- Cottage cheese: Cottage cheese, like Greek yogurt, has over 10 grams of protein per serving. Opt for a non-fat or low-fat version if you’re counting calories.
- Eggs: One egg has about 6 grams of protein. For a low-fat option, you can substitute ¼ cup of egg whites in this recipe. Did you know that egg yolk is technically a fat? The average egg yolk has 4.5 grams of fat.
- Oats: Oats have 5 grams of protein per serving.
These all add up to create protein-rich waffles. In addition to these three ingredients, you’ll need vanilla, almond milk (or your milk of choice), and sweetener (optional).
Cottage cheese and Greek yogurt are two of my favorite snacks because they’re high in protein and low in calories. Non-fat versions are typically 100 calories or less per serving. Plus, there’s endless ways to top your yogurt, so it never gets boring.
You can also make waffles with Greek yogurt! I use it in one of my favorite oatmeal waffle variations.
How to Make Protein Waffles
What I love about this recipe is how easy it is! Throw everything in a blender, and you’re ready to get cooking. The longest part is waiting for the waffles to cook.
- Preheat the waffle iron. I use a Dash mini waffle iron, which is great for single servings, though less convenient if you’re trying to make multiple waffles.
- Blend oats, egg, cottage cheese, vanilla, almond milk, and sweetener until a runny batter forms.
- Grease the waffle iron. Spoon batter into the iron and let cook for 5 minutes.
- Top your waffles and enjoy!
Waffle Topping Ideas
What’s a good waffle without toppings? Here are some of my go-tos:
- Apple cinnamon: Add a little oil or butter to a pan. Saute apples, sprinkling cinnamon on top.
- Blueberry lemon: Add ¼ cup blueberries and ⅛ cup water to a pan. Simmer until blueberries are soft and syrupy. Stir in lemon zest.
- Strawberry shortcake: Keep it simple with sliced strawberries and a dollop of whipped cream.
- Chocolate chip: Another classic. Mix chocolate chips into the batter before cooking.
- Banana nut: Top with bananas and walnuts (or your nut of choice).
You can also make a savory waffle sandwich. I typically add egg whites, veggies (like tomato and avocado), and meat to my breakfast sammie. You can even cook egg whites and heat up ham in your waffle iron for the perfect-sized additions.
How to Store Waffles
First thing’s first. It’s important to allow your waffles to cool properly, ideally on a cooling rack. This will prevent condensation from forming between the plate and the warm waffle, leaving it soggy. Never eat soggy waffles (NESW), amirite?
Once your waffles are cool, you can either refrigerate them or freeze them.
Place waffles in an airtight bag. Store in the refrigerator for 3-5 days.
Many people like to “pre-freeze waffles.” That is, line a tray with parchment paper and place waffles flat to freeze for a few hours before putting them in a ziploc. This helps them hold their shape and not freeze together in clumps. If you’re impatient like me, I’ll either:
- Wrap individual portions with saran wrap before placing them in the bag.
- Add parchment paper between waffles to keep them from sticking together.
- Throw them all in a bag and hope for the best.
How to Reheat Waffles
The easiest way to reheat waffles that have been in the refrigerator or freezer is with a toaster. But if you don’t have a toaster like me, there are a few other options.
- Waffle iron: That’s right, you can reheat your waffles with your waffle iron. Place them in the iron for 30-60 seconds to heat them up and create a crispy outside.
- Oven: The oven basically does the same thing as a toaster, it just takes way longer. Preheat your oven to 350℉. Once warm, place the waffle in the oven for about 10 minutes.
- Microwave: This is my least favorite method because you usually end up with a soggy waffle. If you must use the microwave, microwave a refrigerated waffle for 45-60 seconds. If your waffle was frozen, it may take 90+ seconds to heat. I recommend starting with 60 seconds and then microwaving it in 15 second intervals until heated.
Other Protein-Rich Recipes
Looking for more ways to add protein to your diet? Here are a few more of my go-to recipes.
Protein Waffles Recipe
- Waffle iron
- 1/2 cup rolled oats
- 1/2 cup nonfat cottage cheese
- 1/8 cup unsweetened almond milk
- 1 egg
- 1/2 tsp vanilla extract
- 1 tsp sweetener of choice
- Preheat your waffle iron.
- Add rolled oats, cottage cheese, almond milk, egg, vanilla extract, and sweetener to the blender. Blend until a runny batter is formed.
- Grease your waffle iron.
- Pour in batter and cook for 5 minutes, or until the waffle iron is no longer steaming.
- Top and enjoy!