Light, fluffy, and packed with protein, these Cottage-Cheese Waffles provide crisp and cream in every nutritious bite.
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Cottage cheese is the unsung hero of the cheese world—maybe even the entire dairy universe! It neutral-tasting, which means you can add it to any number of dishes, or alternatively, add any number of toppings to a dish of cottage cheese. It provides calcium and vitamins, plus its protein makes it a favorite among vegetarians who might stress over the amount in their diet. It comes in different percentages of milk fat, so there’s a consistency for everyone, and it’s relatively cheap and easy to track down. And you know what else you can do with it? Make waffles, that’s what!
It’s true. While it would not be the first thing that comes to mind when making the batter, cottage cheese does get used when I’m making brunch (I top my fruit salads with it), so it was only a matter of time before I considered it for my waffles. The texture is what does it for me. Every bite strikes a balance between crispy and creamy. It’s such a mind-blowing contrast in mouthfeel that I would make these even if I had a cold and couldn’t taste anything.
You’re free to add whichever toppings you like but do me a favor and take one bite just the waffle and cottage cheese. Your mouth will thank you. And me, I suppose.
Are Cottage-Cheese Waffles Healthy?
Yes, this particular recipe is good for you. We use whole wheat flour, which has more fiber than all-purpose flour. The eggs and the cottage cheese provide protein, while the applesauce replaces the fat and provides moisture and natural sweetness. It’s suitable for a vegetarian diet, but could be gluten-free if you replaced the flour with almond or coconut flour.
Can I Turn These Into Cottage-Cheese Pancakes?
Funny you should ask. I actually have a recipe for just that dish right over here. The pancakes recipe features baking powder (as the leavening agent), ghee (instead of butter/applesauce), and oat flour (instead of whole wheat flour). It specifies the use of whole-milk cottage cheese for a smoother, creamier consistency, which I associate more with pancakes than with waffles.
INGREDIENTS
- 1 cup low-fat cottage cheese
- 6 large eggs
- 1/4 cup unsweetened applesauce
- 1/2 tsp pure vanilla extract
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- maple syrup (optional)
INSTRUCTIONS
Blend
Combine cottage cheese, eggs, applesauce, and vanilla in a blender until smooth.
Mix
Add flour and salt, then blend again to create a smooth batter.
Cook
Pour batter into a preheated and greased waffle iron. Cook until golden and serve hot.
Enjoy
Top with maple syrup if you like.
Devour!
FAQs & Tips
You can make the batter then let it sit in the fridge covered, sure, but I wouldn’t make it any more than 24 hours in advance. If you have lots of waffles to make, you can iron them then place them in the oven on LOW to keep warm. Just don’t stack them; the ones on top will get soggy.
Once they’ve cooled completely, wrap them in plastic or aluminum foil (put a piece of parchment paper between each piece to prevent sogginess) then store the stack in the fridge for up to five days. You can also freeze your waffles. Package them up the same way, though I usually double wrap them, first in plastic then in aluminum foil. They should be good for about six months. You can toast them from frozen when you’re ready to eat some more.
This one is up to you. Fat-free cottage cheese is little more than curds, while creamed cottage cheese (i.e., 4%) is all about that texture. If you want crispy waffles with bits of curds scattered throughout, go for the fat-free stuff. If you want to blend it all up for a uniform waffle with a ‘creamy’ taste, use a cottage cheese with a higher percentage.
That’s what I like too! To make this happen, reserve some of the cottage cheese and blend the rest with the other ingredients. Once you’re done blending, add the remaining cottage cheese and stir vigorously. This is your new batter. Just don’t reserve too much or the waffle batter will refuse to stay together when ironed.
Though they both taste like vanilla, extract is more pure and therefore, more potent. It’s also more expensive. Essence is synthetic and the amount of actual vanilla it contains is up for debate and can range from one brand to another. If you want to replace the extract in this recipe with essence, you may need to increase the amount.
Serving Suggestions
I would say that this is the fun bit but as far as I’m concerned, everything about this recipe is the fun bit! In any case, this is where you can add the blueberries, strawberries, banana, honey, maple syrup (as noted), cinnamon, walnuts, pecans, almonds, peanut butter, and cream that will make your soul sing. If you fancy something savory, look to smoked salmon, avocado slices, sour cream, or fried egg. Heck, I suppose you could even make a sandwich; waffles are after all the greatest thing since sliced bread!
Ingredients
- 1 cup low-fat cottage cheese
- 6 large eggs
- 1/4 cup unsweetened applesauce
- 1/2 tsp pure vanilla extract
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- maple syrup optional
Instructions
- In a blender, combine the low-fat cottage cheese, eggs, unsweetened applesauce, and vanilla extract. Blend until smooth and well combined.
- Add the whole wheat flour and salt to the blender. Blend again until the batter is smooth.
- Preheat your waffle iron and lightly grease it with cooking spray. Pour the batter into the waffle iron and cook it until golden brown.
- Serve the waffles hot with a drizzle of maple syrup, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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