High-Protein Gluten-Free Strawberry Oat Waffles
These might just be the easiest waffles you’ll ever make!! The batter gets whipped up in minutes in a blender. Rolled oats, eggs and cottage cheese give the waffles a triple dose of protein. The cottage cheese also lends a light and fluffy texture. Crushed freeze dried strawberries amp up the berry flavor without making the waffles soggy (but they're optional). To take the waffles over the top, serve them with an Easy Strawberry Sauce (recipe below) and a dollop of creamy cottage cheese - SWOON! If you prefer, you can cook the batter as pancakes instead—see the Tips below!
Servings: 4 Belgian waffles
- 4 large eggs
- 1 cup old fashioned rolled oats (make sure they're gluten-free if you can't eat gluten)
- 1 cup plain cottage cheese
- 2 tablespoons strawberry jam
- 2 tablespoons coarsely crushed freeze dried strawberries (optional)
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- Cooking spray
- Strawberry Sauce (recipe below), and/or maple syrup, for serving
Preheat a waffle iron to medium heat.
In a blender, combine the eggs, rolled oats, cottage cheese, freeze dried strawberries, cinnamon and salt. Blend on high until smooth.
Spray the waffle iron with cooking spray. Pour in the batter, working in batches if needed. Cover and cook until the waffles are golden brown. Serve the waffles immediately with strawberry sauce and/or maple syrup. If you’d like, dollop the waffles with with a spoonful of cottage cheese for some creamy contrast.
Do Ahead: Once cooled, the waffles can be frozen in an airtight container or zip-top freezer bag for up to 3 months. Reheat in a toaster oven until warmed through.
- You’ll need a waffle iron for this recipe, or you can make pancakes instead (see below). I love this Belgian Waffle Maker, which makes 4 waffles at a time, meaning we’re not waiting between batches.
- The waffles freeze beautifully! Reheat them in a toaster or oven until warmed through.
- Freeze dried strawberries give the waffles a delicious berry flavor without making them soggy.
- If you'd like, you can use a strawberry flavored cottage cheese instead of plan cottage cheese and omit the strawberry jam (keep the freeze dried strawberries, if using).
- The homemade strawberry sauce is also awesome on ice cream, pound cake, yogurt and these Shortcakes.
- To make pancakes: Heat a large non-stick griddle or non-stick pan over medium heat. Coat lightly with butter. For each pancake, pour about ¼ cup of the batter onto the pan (being sure to space out the pancakes). Cook until golden brown on the bottom, about 3-4 minutes. Using a thin spatula, flip the pancakes over and cook until golden brown on the other side, about 1 minute longer. Repeat with the rest of the batter. Serve immediately!
- Don’t miss these Banana Oat Blender Pancakes!