Name: High-Protein Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 120 g rolled oats; 5 eggs; 250 g plain Greek yoghurt; 200 g cottage cheese; 30 g ground almonds; 2 tsp baking powder; 1 tsp vanilla extract; 1 pinch salt; 1 tbsp rapeseed oil, for the iron

High-Protein Waffles

Waffles made from blended oats, eggs, Greek yoghurt, cottage cheese and ground almonds, cooked in a waffle iron.

25 min total Serves 3 servings Easy

Why This Is Worth Making

Oats, eggs, Greek yoghurt, cottage cheese and ground almonds: five ingredients, and between them they hold more than 30 g of protein in a serving. Everything goes into a blender, and the batter is ready as soon as it is smooth.

The oats act as the flour, and blending them finely matters. Coarse oats leave a gritty waffle that stays soft and does not crisp. The ground almonds add fat, which helps the waffles brown. Let the batter stand for 5 minutes so the oats absorb the liquid and thicken it. A thick batter makes a waffle that holds its shape in the iron.

Grease the plates well, as egg-rich batters stick. Cook until the steam slows right down and the waffle releases easily; opening the iron too soon tears it. These waffles are a little softer than classic ones. Toast them for a minute if you want them crisper.

What Goes With It

Berries
Maple syrup
Greek yoghurt
Banana

How to Cook High-Protein Waffles

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Blend the oats, eggs, yoghurt, cottage cheese, ground almonds, baking powder, vanilla and salt until completely smooth. Let stand for 5 minutes.
Heat the waffle iron and brush the plates with oil.
Pour in enough batter to cover the plates and cook for 5 minutes until golden and the steam slows.
Lift onto a rack and repeat. Toast for 1 minute if you want them crisper.

Worth Knowing Before You Cook

Blend the oats until fine.

Grease the iron well each time.

Do not open the iron early.

Leftovers

Keeps for 2 days in the fridge. Freeze for 1 month and toast from frozen.