This high-protein breakfast idea doesn’t compromise on taste or nutrition.
Give this homemade waffle recipe a try this weekend.
Kelsey Hansen
Craving a sweet andeasy breakfastbut feel like your body deserves better than freezer waffles?
Credit:Kelsey Hansen
The secret to our waffle recipe?
24 ounces ofcottage cheese.
Why Choose Cottage Cheese?
Credit:Jason Donnelly
Cottage cheeseis the unrecognized hero of the dairy family.
Protein accounts for over 70% of the calories in cottage cheese, a record high for most foods.
Adding it to thiswaffle recipemakes them a guaranteed energy boost and gives them a tasty, savory flavor.
Credit:Jason Donnelly
What Adds Protein to the Waffle Mixture?
Ingredients
1(24-oz.
Cover and blend until very smooth.
Credit:Jason Donnelly
Set aside 112 cups of the whipped cottage cheese.
Transfer remaining whipped cottage cheese to an airtight container.
Cover and chill until serving or up to 1 week.
Credit:Jason Donnelly
In a medium bowl combine flours, wheat germ, sugar, baking powder, and 14 tsp.
Add to flour mixture.
Stir just until moistened.
Credit:Jason Donnelly
If you like, cover and chill batter up to 2 days.
Close lid; do not open until done.
Cook each waffle until toasted and set, about 4 minutes.
Credit:Jason Donnelly
When done, use a fork to lift waffle off grid.
Serve topped with additional whipped cottage cheese.
If you like, top with blueberries and drizzle with honey.
Credit:Jason Donnelly
Test Kitchen Tip:Cooking thehomemade wafflesahead or trying to save leftovers for tomorrow?
We’ve got you covered.
Cool waffles on a wire rack.
Layer in an airtight storage container with waxed paper between layers.
Chill up to 5 days or freeze up to 1 month.
Reheat waffles in a toaster.
2,000 calories a day is used for general nutrition advice.
