High-protein Gluten-free Blender Waffles

High protein gluten free waffles. Crispy on the outside, fluffy on the inside - just as they should be! For well over a week I have been obsessed.

Uhhhhhbbssesssedddd.

A woman on a mission, some might say.

High protein gluten free waffles

Never in my life have I tested a recipe so many times before arriving at a winner. The funny thing is, my very first shot at making high-protein gluten-free waffles was completely delicious. But I was determined to do better than delicious. I was after perfection. {Hello, type A.}

Whenever I sub out ingredients ({like flour, sugar, and butter in this case} it has to be worth it. Really really worth it. And I won’t settle for a sub-par outcome just because it’s a little healthier. No sir.

High protein gluten free waffles

For me, high-protein g-free waffles had to live up to everything I love about the original. While I nailed the flavor from the get-go I’ve literally made {and eaten} dozens and dozens of waffles since then. Hard work, but someone’s got to do it. I kept going until I finally arrived at the ideal combination and proportion of ingredients that delivered the texture I was after. You know what I’m talking about: That crispy exterior and fluffy interior that’s essentially the reason I crave waffles to begin with.

Let’s talk about some of those ingredients:

  • Rolled oats
  • Almond milk
  • Egg white
  • Fat-free cottage cheese {if you, like me, think this is one of the yuckiest foods known to man, I assure you that you can’t taste it at all–it really helps with the fluffy texture and high protein content, though}
  • Flaxseed {packing as much health into these babies as I can. Say hello to cancer-fighting lignans!}
  • Banana {I’ve made it with and without. Definitely use the banana. It also helps with the texture and since there’s only one there isn’t a strong banana flavor. It doesn’t need to be very ripe, but the riper it is the more you’ll taste it.}

Take all of those ingredients plus a few more {cinnamon, vanilla, and baking powder} and whirl them in a blender for about two minutes. Let it rest while you heat the waffle iron. And voila: Amazing waffles that can legitimately pass for a meal instead of eating dessert for breakfast {or lunch or dinner}.

Serve with a green juice and you’ve successfully consumed every food group. Waffles you can feel really, really good about? My work here is done.

High protein gluten free waffles

High-protein Gluten-free Blender Waffles

Makes 4 waffles

Ingredients:

  • 1 cup rolled oats {if you can’t eat gluten for health reasons make sure they’re gluten-free}
  • 3/4 cup almond milk, unsweetened
  • 1 egg white
  • 1/2 cup fat-free cottage cheese
  • 2 tsp ground flaxseed
  • 1 banana, peeled
  • Heaping 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract

Preparation:

Blend all ingredients together in a blender on medium-high speed for 1.5 to 2 minutes. Heat waffle iron while batter rests {If you have a choice of heat settings on your waffle iron, I prefer a hotter setting (like a 4 on a 1 to 5 dial) to help with the crispy exterior}. Once heated, spray with non-stick cooking spray or brush with melted butter or coconut oil. Pour batter onto iron and cook until finished {or leave on for another minute or two for extra crispiness}. Eat immediately with any toppings you like such as 100% maple syrup, fruit, or yogurt. Like regular waffles, they’ll get soggy the longer they sit.

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