Protein Waffles

Make a batch of freezer friendly protein waffles with this easy recipe

Course Breakfast

Cuisine American

Keyword protein waffle, protein waffle recipe, protein waffles, protein waffles recipe

Prep Time 10

Cook Time 10

Servings servings

Calories 308kcal

Blend eggs, cottage cheese, maple syrup, vanilla extract, and protein powder together in a blender until smooth.
In a separate bowl mix flour, baking powder, and salt. Fold dry ingredients into wet with a spatula and mix until just combined - it is okay if there are small lumps.
Let the batter rest for a few minutes while the waffle iron preheats.
Spray waffle iron with cooking spray and pour batter into the center. Use ¼ cup batter for a mini waffle iron and ½ cup batter for a full size waffle iron.
Allow waffle to cook completely then remove from waffle iron.
It is important to spray the waffle iron before cooking each waffle. Continue the cooking process until all batter is used.
*** recipe will make 9 mini waffles or 4 regular sized waffles

Freezer Instructions: Allow waffles to cool completely. Place in a freezer safe container or bag and freeze for up to 3 months. Add a layer of parchment between each waffle for extra protection. I recommend reheating directly from frozen.Place in a toaster or toasted oven and cook for 5-6 minutes for a crisp outside and soft inside.
protein amount is based on a vanilla whey protein powder that has 20g of protein per scoop, protein amounts will vary depending on which protein powder is used.
store in the refrigerator for up to 5 days
Use 1/2 cup egg whites in place of 2 large eggs