Ingredients:

  • 1 cup (80g) Rolled Oats
  • 1 scoop (30g) Vanilla Whey Protein Powder
  • 1/2 cup (115g) Low-fat Cottage Cheese
  • 2 Large Eggs
  • 1/4 cup (60ml) Unsweetened Almond Milk
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Sea Salt

Instructions:

  1. Pulverize the oats. Place the 1 cup of rolled oats into a blender and pulse until they resemble a fine powder. Note: This ensures your waffles aren't gritty.
  2. Add dry boosters. Toss in the protein powder, baking powder, cinnamon, and salt. Pulse once just to combine the dry goods.
  3. Incorporate wet ingredients. Add the cottage cheese, eggs, almond milk, and vanilla extract directly into the blender.
  4. Blitz until silky. Blend on medium speed for about 30 seconds until the batter is completely smooth. Note: If it’s too thick, add one tablespoon of milk.
  5. Let it rest. Pour the batter into a bowl and let it sit for 5 minutes until the oats hydrate and thicken.
  6. Prep the iron. Grease your waffle iron lightly and wait for the 'ready' light to blink.
  7. Pour and spread. Pour about 1/3 cup of batter onto the center of the iron. Note: Don't overfill, or it will leak out the sides.
  8. Sizzle and bake. Close the lid and cook for 4-5 minutes until steam stops escaping the sides.
  9. The extraction. Carefully lift the waffle with a silicone fork. It should be golden brown and firm.
  10. Cool on a rack. Place the finished waffle on a wire cooling rack for 60 seconds. Note: This prevents the bottom from getting soggy while you cook the rest.