These delicious healthy protein waffles taste like the real thing. But unlike conventional waffles, they are healthy and satisfying. High in protein, they will keep you feeling full from breakfast until lunchtime. Healthy protein waffles without protein powder are made with just 3 ingredients: eggs, cottage cheese and wholegrain oats.
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What you'll love about healthy protein waffles
- Eating a combination of protein and fibre at breakfast will help to fill you up and stop you from reaching for snacks partway through the morning:)
- These healthy, high protein waffles are made with natural ingredients. Eggs and cottage cheese provide 15g of protein, which you can top up to 20g per serving by adding greek yogurt to serve. No processed protein powder needed!
- This healthy waffle recipe uses wholegrain oats. Wholegrains are high in fibre, which is vital for gut health, and also helps to keep you feeling full. Oats are also higher in protein than wheat flour.
- Healthy protein waffles are free from added sugar and sweeteners. They are better for you, and they are lower in refined carbohydrates.
- Best of all, these healthy protein waffles are a quick and easy breakfast. If you have a food processor or a blender, it will take less than 5 minutes to make the waffle mixture.
You might also like this post with ideas on how to eat more protein at breakfast.
Ingredients
There are just 3 ingredients in these healthy protein waffles - plus a couple of optional extras.
Oats - as the oats will be blitzed into oat flour this protein waffle recipe, any cut of oats is fine. If you'd prefer to make the waffle batter by hand, you'll need to start with oat flour rather than whole oats.
For gluten free oatmeal waffles use certified gluten free oats which have been processed separately from other grains.
Cottage cheese - I used fat free cottage cheese, but you can use what you prefer. Cottage cheese is a brilliant way of adding lots of protein and is low in calories. Just make sure it is plain unflavoured cottage cheese!
Eggs - this oatmeal waffles recipe is quite forgiving so any size of hens egg is fine.
Baking powder - a small amount adds more lightness. But it's not essential if you don't have any.
Vanilla extract - optional, but adds a nice flavour to your protein waffles.
Plus, you might need a tiny amount of oil or butter to grease your waffle maker.
Using a waffle maker
A waffle iron or waffle maker is essential to make these protein waffles. I use an electric waffle maker, but you could also use a stove top waffle iron.
It's really important to preheat the waffle maker properly otherwise your waffles might stick. Mine takes about 10 minutes to preheat thoroughly, but waffle makers do vary.
Even with a non-stick waffle iron, I think it's best to brush it with a very small amount of butter or oil.
I cooked my waffles for 3 minutes, but as waffle makers can differ, you'll need to keep an eye on your waffles and adjust the cooking time accordingly.
If you're using a stove top waffle iron, you'll need to turn it and cook each side separately.
If you haven't got time to make the waffles, you can also use a slight variation of this mixture to make healthy protein pancakes.
How to make healthy protein waffles
Put your waffle maker on to preheat whilst you make the waffle mixture.
Add the eggs, cottage cheese and oats to a jug or bowl.
Blitz with a hand blender until smooth.
You can also make the mix in a stand-alone blender or food processor.
Once the waffle maker is hot, brush it with a very thin coating of butter or oil. Then add about 1 tablespoon of mixture to each segment of the waffle maker. The waffle plate should be properly covered with mixture, but not so full that it will squeeze out.
Cook for 3-4 minutes until golden.
Serving and storage
Serve your healthy protein waffles warm with whatever combination of fruit, yogurt, nut butter or maple syrup that you enjoy at breakfast.
Greek yogurt, nuts and nut butter are good sources of protein and can easily top up the protein to 20g per serving.
Berries are a particularly good choice of fruit as they are high in fibre and lower in sugar.
Cooked fruit is also a good waffle topping - try this healthy stewed apple or stewed plums with honey.
Or to enjoy healthy waffles for dessert, try them with this easy healthy chocolate sauce, healthy caramel with tahini or a dollop of fig paste.
Healthy protein waffles with cottage cheese can also be made ahead of time. Store in the fridge, and when you're ready to eat, heat them through briefly in the toaster.
You can also freeze these oatmeal waffles - simply use the defrost setting on your toaster to heat them through.
Frequently asked questions
This healthy protein waffle recipe is made with wholesome, natural ingredients with no processed protein powder. It is nutrient-dense, and is a good source of healthy soluble fibre. Oatmeal, cottage cheese and eggs all contain a variety of vitamins and minerals.
Each of these waffles has just 94 calories. For a portion, I have assumed 2 waffles. If you are watching your calorie intake, take care that any toppings are not especially high in calories.
That depends on the waffles and on the toppings that you add to them. Many waffles are made of refined carbs which can leave you feeling hungry after a couple of hours. The combination of protein and fibre from healthy whole grains will help to keep you feeling full until your next meal.
Other healthy breakfast recipes you might enjoy
You can easily make crepes and pancakes with oat flour too. It's an easy way to make a healthy gluten free breakfast.
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Recipe
Healthy Protein Waffles (no protein powder)
Ingredients
- 100 g cottage cheese ½ cup
- 40 g gluten free oats ½ cup
- 2 eggs
- ½ teaspoon baking powder (gluten free)
- ½ teaspoon vanilla extract optional
- butter or olive oil for greasing
Instructions
- Preheat your waffle maker on a medium setting.
- Add the oats, cottage cheese, eggs, baking powder and vanilla extract (if using) to a blender or food processor and blitz until smooth.100 g cottage cheese, 40 g gluten free oats, 2 eggs, ½ teaspoon baking powder (gluten free), ½ teaspoon vanilla extract
- Brush the hot waffle plates with a very thin coat of oil or butter. Add about a tablespoon of mixture to each section of the waffle plate. It should be well coated, but not so thick that it will squeeze out. Cook for 3-4 minutes until golden.butter or olive oil
Notes
- If you are not using a food processor or blender, you'll need to use oat flour rather than whole oats. Mix all the ingredients (except the oil or butter) together with a hand whisk.
- If you are using a stove top waffle maker rather than an electric one, cook each side of the waffles separately.
- Even if your waffle maker has a non-stick coating, I still find it best to lightly oil the plates to ensure your waffles are easy to remove.
- Waffles are best served warm. If you want to make them in advance, heat them through briefly in a toaster.
- For gluten free waffles, ensure that both oats and baking powder are certified gluten free.
Nutrition
Please note nutritional information is for guidance only.
Helen says
I am delighted to have found your blog! I made these today for breakfast and they were delicious. Really enjoyed. Thanks so much and I look forward to trying more recipes.
Wendy Faulkner says
Thank you:) I'm glad you enjoyed them.
Sorrel says
Hi,
Is it possible to substitute the oat flour with, Almond, Coconut or Tiger nut flour?
Wendy Faulkner says
Hi, coconut flour is much more absorbent than oat flour, so if you try coconut flour, cut the quantity you use - try starting with 2 tablespoons and leave the mixture for a few minutes to thicken. I have tried using almond flour, but I do find the waffles tend to stick a bit more to the waffle maker, so oil it well. I've never used tiger nut flour I'm afraid so I don't know about that. I hope that helps, let me know how you get on.
Tanya says
Hello
What could you substitute the cottage cheese with?
Wendy Faulkner says
Hi there. To be honest this recipe was designed specifically to be made with cottage cheese to provide extra protein, and I haven't tried making it without. But, if you want to experiment, you could try using a very thick Greek yogurt. If the batter looks slightly too runny, add another tablespoon or two of oats. Let me know how it goes!