Protein Waffles

5 Servings

25 min Cook Time

A family-friendly protein-packed waffle batter made with oats, flax, and coconut. These waffles are versatile and can be easily reheated, frozen for later use, or adapted into pancakes. They're perfect for babies learning to eat solids, teething infants, or as a wholesome breakfast topped with fresh berries, yogurt, or maple syrup.

Ingredients

Old Fashioned Rolled Oats Whole Grain1 cup

(100g)

COTTAGE CHEESE1 cup

(225g)

Grade AA large eggs4 large eggs

(200g)

Baking Powder1 tsp

(5g)

Whole Ground Flaxseed Meal2 tbsp

(14g)

Ground Cinnamon1 tsp

(5g)

Organic Maple Syrup2 tbsp

(30g)

Organic Virgin Coconut Oil2 tbsp

(30g)

Unsalted Butterfor waffle iron

(0g)

Instructions

Step-by-step guide

1
Place all the ingredients, except the butter, in a high-powered blender or food processor and blend for 20 to 30 seconds, or until smooth.
2
Preheat a waffle iron and lightly grease with the butter or coconut oil.
3
Pour the batter onto the heated waffle iron until it covers most of the center's surface area. Close the lid and allow to cook until golden brown.
4
Remove from the waffle iron and repeat with the remaining batter.
5
Store leftover waffles in an airtight container for up to 3 days or freeze for up to 3 months and reheat in a toaster, microwave, or back in the waffle iron.