High Protein Oat Waffles

Servings: 2 | Amount Per Serving: 2 Small Waffles (1/2 Cup Batter)

• Calories: 121 | Fat: 4.5g
• Saturated Fat: 1.5g | Cholesterol: 81mg
• Carbohydrates: 12g | Dietary Fiber: 1.5g
• Sugar: 1.5g | Protein: 8.5g

Ingredients

• 1) 2/3 cup 4% milk fat small curd cottage cheese
• 2) 2 large eggs, separated
• 3) 1 tablespoon sugar, (optional)
• 4) 1 cup oat flour, or grind old-fashioned rolled oats in blender
• 5) 1 teaspoon vanilla extract
• 6) 1/4 teaspoon cinnamon
• 7) 1/2 teaspoon baking powder
• 8) 1/4 teaspoon kosher salt

Steps

• 1) Heat a waffle iron on its medium setting.
• 2) Place cottage cheese, egg yolks, vanilla, and sugar, if using in the blender.
  Add 6 tablespoons water, oat flour, baking powder and salt and blend until mixture is smooth batter.
  Transfer to a medium bowl using a spatula to get all the batter out.
• 3) Beat the egg white to soft peaks then fold into the batter.
• 4) Spray pre-heated waffle iron with oil spray. Pour batter into iron (about 1/4 cup) and cook until golden brown and steam is no longer being released.

Notes

• 1) Reduced fat cottage cheese: If you use reduced fat you may want to add a little oil.
• 2) Meal Prep: The batter will last in the refrigerator 3 to 4 days if you want to make it ahead.
  You can also make the waffles and refrigerate, then pop them in the toaster.