Protein Waffles

I asked on FB this week for protein-rich breakfast foods that freeze well and can be reheated easily. My friend Becky (who has truly been my friend since back when she was my sixth grade teacher – one of my best teachers ever!) shared a recipe with me for waffles with a protein punch.

I tried it out this morning and was amazed at how “normal” they taste! I did add a 1/2 c of flour and a teaspoon of baking powder to the second batch (me and my compulsory tweeking…) and found that they had more of a regular waffle consistency. Here’s my adapted recipe.

1/4 c butter
1 t vanilla
6 large eggs
1/4 c milk
1 c cottage cheese
1 c flour
1 t baking powder
1 t sugar

Blend all ingredients in a blender just until smooth. Do not over blend.
Bake in a hot waffle iron.
If you wish, sprinkle with wheat germ, flaxseed or oats after you pour into waffle iron (I liked this the one round that I remembered it!).

I figured up 80 grams of protein for the whole recipe. With our waffle iron, it made 12 waffles, so almost 7 grams of protein per waffle.

Yummy waffles, and I like that they have so much more protein!