Happy weekend! Why don’t you start your day with some yoga and then let’s meet back here for breakfast? 🙂
These waffles are divine! I’ve used this recipe to make pancakes before, but today I decided to try waffles and they worked great! These waffles are packed with protein (20g per waffle!) and fiber and have no sugar or flour! They come out crispy on the outside and fluffy on the inside with a delicious light nutty flavor. They’re also really easy to make!
The topping of fresh pineapple, strawberries, and pecans was inspired by Bops, my favorite frozen custard place in Jackson, MS – they have a Hawaiian Crunch concrete that is awesome! The last time I had one was on my wedding day, so they’re also sentimental for me. 🙂
Oatmeal Protein Waffles
- 2 2/3 cups old fashioned oatmeal
- 1/3 cup ground flax
- 1/3 cup wheat germ
- 2 tsp baking powder
- 1 tsp cinnamon
- dash salt
- 1 cup cottage cheese
- 4 eggs
- 2 cups milk
- 2 Tbs coconut or olive oil
- 1 tsp vanilla extract
- Fresh pineapple chunks
- Fresh strawberries
- Pecan halves or pieces
- Raw honey
- Using a blender or a food processor, blend the oats until they are powdered
- Stir together blended oats and other dry ingredients in a bowl
- In a blender, blend together wet ingredients, then add to dry
- Allow to rest for 5-10 minutes while the waffle iron (or griddle, for pancakes) is heating
- Pour ~3/4 cup of batter onto waffle iron and cook til golden brown.
- Top with fruit and honey and serve!
- This recipe makes about 6 waffles
- This batter can be made ahead of time and kept in the fridge for a few days for on-demand waffles! (I like to keep my batter in a little pitcher for easy storage and pour-age.
- If you don’t have ground flax or wheat germ, this recipe will work just as well without them, it just won’t have quite as much protein and fiber
- If you’re making a large batch of these, keep them in a warm oven til you’re ready to serve to keep them crisp!