Looking for a quick, healthy, and super satisfying breakfast? These Protein-Packed Blender Waffles are just what you need! Made with cottage cheese and oat flour, they’re naturally gluten-free, packed with protein, and have that perfect crispy-on-the-outside, soft-on-the-inside texture.

Thanks to the oat flour and cottage cheese combo, they’ll keep you full longer than your average pancake or waffle — and they come together in a snap using just your blender!

Best part? They’re totally customizable. Mix in your favorites — like dried fruit, applesauce, chopped nuts, or seeds. Try flavors like cinnamon-peach or blueberry and top them off with Daisy Cottage Cheese Singles with Fruit Toppings, fresh berries, sliced bananas, or a drizzle of syrup or honey.

• Daisy Cottage Cheese (2/3 cup): Adds moisture, richness, and a solid protein boost to keep you full and satisfied.
• Eggs (2 large, separated): Help bind everything together and give the waffles structure and height.
• Vanilla Extract (1 teaspoon): Adds warm, classic flavor.
• Sugar (1 tablespoon): Just a touch for a hint of sweetness.
• Water (6 tablespoons): Helps thin the batter for the perfect pourable consistency.
• Oat Flour (1 cup): Adds fiber and helps create that crispy waffle texture with a subtle, nutty flavor.
• Baking Powder (1 teaspoon): Gives the waffles a fluffy rise.

• Try almond extract in place of (or in addition to) vanilla for a flavor twist.
• Powdered or caster sugar can be used if regular sugar isn’t on hand.
• No oat flour? Make your own by blending rolled oats in a food processor or high-speed blender until finely ground.
• Want an extra protein punch? Add a scoop of protein powder (flavored or unflavored).
• Whip those egg whites! Room-temperature eggs whip better. Make sure your bowl and beaters are clean and dry. Start slow and then beat until soft peaks form for fluffier waffles.
• Preheat your waffle iron! If your waffles are too soft or pale, the iron may not be hot enough.
• Batch-cook and freeze: This recipe easily doubles or triples. Let waffles cool, then stack with parchment paper between each one in a zip-top freezer bag. Remove air and freeze for up to 6 months. Just pop in the toaster for a quick breakfast!
• Serve with avocado and tomato, fresh fruit, or even a dollop of cottage cheese for a protein-rich breakfast upgrade.

1. Preheat your waffle iron on medium heat.
2. In a blender, combine cottage cheese, egg yolks, vanilla, sugar, water, oat flour, and baking powder. Blend until smooth, then transfer to a mixing bowl.
3. In a separate bowl, whip the egg whites to soft peaks. Gently fold them into the batter until fully combined with no streaks.
4. Spray waffle iron with non-stick spray. Pour just under ½ cup of batter into the iron and cook until golden brown.
5. Serve warm with your favorite toppings.

Feeling like a twist?

Try these waffles topped with Daisy Cottage Cheese Singles with Fruit Toppings for a fun and fruity protein boost!