Protein Waffles

These are seriously the best thing since sliced bread! I love these for a pre-workout meal because they keep me full, without feeling stuffed. I top mine usually with melted coconut oil. However, the possibilities are endless!

  • breakfast sandwiches filled with eggs, etc.
  • 1 tsp almond butter (I love Trader Joe’s Salted Chunky)
  • 1tsp peanut butter (I love Trader Joe’s Salted Chunky)
  • make them savory and go for some chicken and waffles!

I first created these when I was searching for pre-workout meals for 80 Day Obsession. I was searching for easy “yellow and red” combinations (carbs and protein) and I stumbled upon a blog post from Heidi Powell and with some tweaking, I made my own version. I was wanting a 1:1 ratio of carbs and protein and this does the trick!

Note. These DO contain cottage cheese. I detest cottage cheese in its natural state. HOWEVER, do not let that deter you. The cottage cheese here makes the waffles fluffy and tasty. You cannot detect any weird cheesy flavor at all. Just yumminess.

Note 2. You DO want to use a blender. I have tried mixing by hand, in a standing mixer, etc. and the blender is by far the best to break up all the cottage cheese curds and give you a smooth batter. While the taste is the same, your waffles will come out splotchy if the ingredients aren’t well blended.

If you are following 21 Day Fix or Ultimate Portion Fix, I count these as 1 red, 1 yellow, and 1/2 tsp.

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Protein Waffles

  • Author: Wendy


  • 1 1/3 cups of oat flour OR about 1 1/2 cups of oats that you will blend into an oat flour
  • 1 tsp baking powder
  • 24 ounces cottage cheese (1% milk fat, small curd)
  • 8 eggs
  • 1 tsp vanilla extract 
  • 1 tablespoon EVOO
  • 1 tsp cinnamon (optional)
  • 1/4 tsp ground cardamom (optional) 


  1. Preheat Waffle Iron
  2. If making your own oat flour, add oats to blender.  Blend until a fine powder.  Maybe 15 seconds. Measure out 1 1/3 cup.  If you have extra, store in an airtight container and use the next time you make these! 
  3. Add baking powder.  Give it a 5 second whir. (If you want to add other spices, such as cinnamon or cardamom, this is the time to add them).  Empty all of your dry ingredients to a large bowl.  
  4. In the same blender, add cottage cheese, eggs, EVOO, and vanilla.  Blend until well combined.  
  5. Add back in your dry ingredients to the egg mixture.  Blend like crazy. You may need to stop and stir a few times until all of your ingredients are mixed and you have a pale yellow batter.
  6. I like to pour everything back into the bowl.  It is easier to scoop and you can also give it one last mix.  
  7. Spray waffle iron with a non-stick spray.  I love coconut oil spray the best for this.  
  8. If you have the 21 Day Fix Containers, use a 97% filled red container to measure out each waffle.  Otherwise, measure out just shy of 3/4 of a cup.  (Tip:  If you are using a waffle maker that flips upside down:  Once you add in your batter, let the batter cook about a minute, THEN, flip over your waffle, otherwise, if you flip too quickly, the uncooked batter runs out and makes a mess.  If you let it cook a little bit first, you are just squishing your cooked waffle and not losing it).
  9. Remove your waffle when it is golden, but not overly browned.  You do not want to overlook at this stage. If anything, they can be slightly undercooked.  
  10. This recipe should make about 8 waffles.  Let them cool and then store them in a gallon-sized Ziploc.  I usually fit 4 to a bag.  Freeze.
  11. When you are ready to eat, place a waffle in the toaster oven.  Toast until golden and warm throughout.  
  12. Top with your favorite (healthy) topping! 

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