Ingredients
- —150 g whole wheat flour
- —85 g rolled oats
- —1 tablespoon dark brown sugar
- —1 teaspoon baking powder
- —1 teaspoon baking soda
- —0.25 teaspoon salt
- —4 eggs
- —250 g cottage cheese
- —250 ml buttermilk
- —50 g butter
- —200 g blueberries
- —180 g Greek yogurt or skyr
- —Maple syrup to taste
- —2 teaspoons cinnamon powder
Instructions
Mix the flour, oats, sugar, baking powder, baking soda, and salt.
Separate the eggs.
Blend the egg yolks, cottage cheese, buttermilk, and melted butter until smooth.
Combine this mixture with the dry ingredients.
Whisk the egg whites until stiff.
Gently fold the egg whites into the batter.
Carefully fold in the blueberries.
Lightly grease the waffle iron with butter.
Spoon 2 to 3 tablespoons of batter per waffle into the iron.
Bake the waffles until golden brown, about 5 minutes.
Repeat until all the batter is used.
Serve with yogurt or skyr, maple syrup, extra blueberries, and cinnamon.
Serving Tip
These protein waffles are crispy on the outside and soft on the inside, with fresh blueberries and a creamy topping. A relaxed breakfast or brunch that nourishes and feels like a treat. Serve the waffles warm, with the yogurt on the side so everyone can add their preferred amount.
Storage Tip
Cooled waffles can be stored in an airtight container and briefly reheated in the toaster.