Soft and fluffy describe these waffles best. They’re made in the blender and are perfect for brunches, breakfast on the go or even as the base for chicken and waffles. Personally, I think they’re the best waffle recipe ever.
I’ve been making this recipe since January and never got around to taking photos so the recipe could become a blog post. Even though they’re macro-friendly, I can’t think of a person who wouldn’t like them.
They freeze perfectly and leftovers can be stored in the refrigerator for up to 5 days. Just pop in the toaster to warm up.
PROTEIN WAFFLES
2 servings (3 1/2 waffles)
173 calories
1.7F 17.6C 24.4P
173 calories
1.7F 17.6C 24.4P
Note: weighing will give you the best results
110g (1/2 cup) 1% cottage cheese
122g (1/2 cup) liquid egg whites
Splash vanilla extract (approx 1/2 tsp)
Pinch kosher salt
53g (1/3 cup + 1 tbs scooped and shaken to level) Kodiak Cakes Protein Pancake Mix OR use oat flour (macros will be different)
1 tsp baking powder
122g (1/2 cup) liquid egg whites
Splash vanilla extract (approx 1/2 tsp)
Pinch kosher salt
53g (1/3 cup + 1 tbs scooped and shaken to level) Kodiak Cakes Protein Pancake Mix OR use oat flour (macros will be different)
1 tsp baking powder
Add cottage cheese, liquid egg whites and vanilla to blender. Blend until combined. In a small bowl combine pancake mix, kosher salt and baking powder, then add to blender. Blend just until mixed.
Let batter rest for approximately 15 minutes to activate the baking powder. Preheat waffle iron while batter is resting.
Using scant 1/4 cup measure, add to waffle iron that’s been sprayed with cooking spray. Cook until golden brown and transfer to a wire wrack while cooking off the rest.
OTHER HIGH PROTEIN BREAKFAST OPTIONS
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