| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup rolled oats
- 3/4 cup cottage cheese
- 1/2 cup canned pumpkin puree
- 1/2 cup almond milk (or milk of your choice)
- 3 tablespoons vanilla protein powder
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 large egg
- Maple syrup or your favorite nut butter, for serving
Instructions
- Preheat a waffle iron.
- Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth.
- Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer’s instructions). Repeat with remaining batter.
- Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 189 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 13 g |
| Cholesterol | 36 mg |
| Sodium | 320 mg |
Reviews
Great recipe. I used the 1 T of chia seeds as my egg replacer by blooming the seeds in 3 T water for 10 minutes. Not sure why anyone had issues with cooking the waffles. They came out just fine for me. I always freeze a large batch and reheat as needed in the toaster or toaster oven.
Two stars because of protein/fiber – otherwise doubt I will make them again. Like others have noted – a mess to cook, stick to pan, gummy and hollow at same time.
This gets only four stars because it is a mess for waffles with the consistency but the batter makes great, healthy, pancakes!
These are so so good! I am on low carb (not keto) and these are perfect. I froze a whole batch and they rewarm perfectly. Thank you for these!
Love these waffles! I double and triple the recipe when I make them. Love having left overs that I toast in the toaster oven. The only thing I changed is that I use only half of the pumpkin spice amount bc I don’t love a strong pumpkin spice flavor.
If you notice…Katie has rounded waffles…not going all the way to the edge of her waffle maker. Spraying the waffle maker each time nothing stuck however the edges were a little doughy. So I just didn’t put the batter all the way to the edges. These were filling, healthy and fabulous. Made a double batch.
We love this recipe and have it on a regular “rotation” at our house. I am gluten-free due to having Celiac disease. I am really grateful to have a waffle that is both delicious and nutritious.
Sadly, these didn’t turn out as I hoped. Like the other 1 star reviews the batter stuck to the waffle iron (I threw it out) and the texture is gummy and not cooked through. I ended up making pancakes with the batter. I would love to know how those of you got a fluffy texture did it. I had to cook the batter so long that the pancakes were almost burned. Reheating will be interesting.
These are amazing!!! Unless you like super sweet waffles. These are more savory if you eat plain but adding syrup will give you the sweet. Freezes really well.
These are an affront to nature. Absolutely destroyed my waffle maker, and a Pan when I tried and failed to salvage them as pancakes. The texture is like mucus and it tastes salty. Absolutely revolting.