Cottage Cheese Protein Waffles

Breakfast · Easy · 16 min (8 prep + 8 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinGluten-freeVegetarian
Cottage Cheese Protein Waffles — high-protein breakfast recipe

Cottage Cheese Protein Waffles delivers 70 g of protein for just 13 g net carbs — minimal fuss, maximum protein. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

70 gProtein
13 gNet carbs
16 gFat
4 gFiber
480Calories

Ingredients

  • 200 g Low-fat cottage cheese
  • 3 Large eggs
  • 30 g Vanilla whey protein powder
  • 30 g Almond flour
  • 1 tsp Baking powder
  • Cinnamon & sweetener, to taste

Equipment

  • non-stick skillet
  • blender

Method

  1. Blend cottage cheese, eggs, whey, almond flour and baking powder into a smooth batter.
  2. Cook in a hot greased waffle iron (or as pancakes) until golden, 3-4 min per batch.
  3. Top with extra cottage cheese or a few berries.

Storage & make-ahead

Fridge up to 4 days or freeze up to 2 months; reheat in a toaster or microwave. Great for batch breakfasts.

Tip

Blending the cottage cheese makes the waffles light and hides the curds. Freeze leftovers and toast to reheat.

Dietary swaps

Dairy-free: Low-fat cottage cheese → dairy-free cottage cheese or blended silken tofu; Vanilla whey protein powder → pea or other plant protein powder (for lactose intolerance or a dairy-free diet)

Nut-free: Almond flour → sunflower-seed flour (for nut allergies — seeds work just as well)

Full nutrition (estimated, per serving): 480 kcal · 70 g protein · 13 g net carbs · 16 g fat (8.5 g sat) · 4 g fiber · 9.5 g sugar · 1500 mg sodium. Allergens: Milk, Egg, Nuts. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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