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
In one of the ingredient image I have oil, after the picture was taken I decided to swap cottage cheese for ¼ cup coconut oil seen in the picture.
The waffles are crispy briefly so eat right away. For traditional crispy waffles you need to add more oil or butter.
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