Gluten-Free Protein Waffles
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- Prep
- 10 MIN
-
- Total
- 20 MIN
-
- Serving
- 2-3 waffles
Ingredients
For the waffles
- 90 g (1 cup) of rolled oats (use verified gluten-free oats if needed)
- 60 g (1⁄2 cup) of Neilson cottage cheese
- 1 ripe banana
- 2 large eggs
- 4 g (1 tsp) of baking powder
- 4 g (1 tsp) of vanilla extract
- 1 g (1/2 tsp) of ground cinnamon
- 7 g (1 tbsp) of ground flax seed
- Pinch of salt
To serve (optional)
- Pomegranate glaze*
- Citrus slices
- Pomegranate arils
- Coconut flakes
- Whipped cream
- Maple syrup
- Berries
*For the pomegranate glaze
- 87 g (1⁄2 cup) of pomegranate arils
- 94 g (3⁄4 cup) of powdered sugar (or more to taste)
- 14.2 g (1 tbsp) of Neilson unsalted butter, very soft (almost melted)
Directions
For the waffles
- Preheat the waffle iron.
- Place oats into a blender and blend until they form a fine flour. They may need to stir a few times. Add the rest of the ingredients to the blender and blend until smooth.
- Pour half (or one third) of the waffle mixture into your waffle iron and cook until done. Size will depend on your waffle iron. Repeat with the rest of the batter.
- Serve with your choice of toppings. Suggested: pomegranate glaze*, citrus slices, pomegranate arils, coconut flakes, whipped cream, maple syrup, berries, etc.
- Freeze leftovers in an airtight container. Toasting them to defrost is quick and easy—and keeps them from getting soggy!
*For the pomegranate glaze
- Squeeze the juice from the pomegranate arils and strain.
- In a medium bowl, whisk the pomegranate juice, powdered sugar, and very soft butter together until smooth. Add more powdered sugar if needed to get the glaze to the desired thickness.
- Use immediately or keep in the fridge. The glaze may need to be warmed slightly when ready to use from the fridge.
A recipe developed by our foodie influencer @kelsey_thefarmersdaughter
- Prep
- 30 min
- Total
- 40 min
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- Total
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- Prep
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- Total
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