Crispy yet tender and fluffy these high protien oat flour waffles are the latest favorite breakfast! They’re light, healthy and gluten free. Best of all, they only require one flour—oat flour, though I have made and mentioned in the recipe with oat and almond flour along with cottage cheese, eggs, a touch of maple syrup and cinnamon. A delicious, healthy breakfast that’s perfect before school, or post-workout!
These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you’re good to go!
These waffles are made in the blender with simple ingredients, nutritious with up to 20g of protein per waffle, so they’re perfect to keep you full until lunchtime without thee awful sugar spikes.
Make Your Own Oat Flour
Simply blend old-fashioned good quality organic oats (be sure to buy certified gluten-free oats if necessary) in a food processor or blender until they are ground into fine flour. You’ll need to blend roughly 1 ½ cups whole oats to make enough flour for these waffles, but the recipe calls for one cup (you will probably end up with a little extra).
Oat Protein Waffles
Equipment
- Blender
- WAFFLE MAKER
Ingredients
- 1 cup good quality oat flour old fashioned oats preferably, ground to a fine flour
- ½ cup almond flour or 1/2 cup oat flour totaling 1½ cups
- ½ cup cottage cheese
- ½ cup nut milk, or light coconut milk you may not need all of it.
- 2 eggs
- 2 tsp baking powder
- ¼ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tsp melted coconut oil, butter or ghee more To grease the waffle maker if needed
Instructions
- In a food processor or blender, blend together the wet ingredients: milk, melted coconut oil or butter, eggs, cottage and vanilla extract.
- Fold in the dry ingredients; whisk together the dry ingredients: oat flour, almond flour(if using) baking powder, salt and cinnamon.Stir or pulse until just combined. (the batter will still be a little lumpy)
- Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Turn ON your waffle iron to preheat now (if your waffle iron has different settings, set it to medium-high).
- Once 10 minutes of the batter is up, give the batter one more stir with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid(it will further spread a little).
- Once the waffle is golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If needed, keep your waffles warm by placing them in a preheated warm oven until you’re ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup, berries and/or nut butter, or any other toppings you enjoy!!
Notes
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