This high - protein breakfast idea does n’t compromise on taste or nutrition . Give this homemade waffle recipe a effort this weekend .
Kelsey Hansen
Craving a sweet andeasy breakfastbut feel like your body deserves well than freezer waffle ? These mellow - protein whole grain waffles have a whopping 17 grams of protein per serving and are packed full of whole grains and healthy nut butter to keep you fueled throughout the day . The mystery to our waffle formula ? 24 ounces ofcottage cheeseflower .
Credit:Kelsey Hansen
Why Choose Cottage Cheese?
bungalow cheeseis the unrecognised hero of the dairy family . It ’s grim in fat and gamey in protein and other of import food like Vitamin B12 , which helps keep your body ’s roue and heart cell tidy . Protein accounts for over 70 % of the nutritionist’s calorie in bungalow cheese , a record eminent for most foods . append it to thiswaffle recipemakes them a guarantee energy encouragement and gives them a tasty , savory flavor .
What Adds Protein to the Waffle Mixture?
The combining ofcottage cheese , all - use and wheat flour , and almond or peanut butter make these high - protein waffles a surefire breakfast win . They ’re healthy without tasting healthy , and with a generous portion of dear or maple sirup , you ’ll never go back to those freezer waffle .
Ingredients
1(24 - oz.)containerlow - fatty tissue bungalow tall mallow
1cupall - purpose flour
½cupwhole wheat flour
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¼cuptoasted wheat germ
2Tbsp.sugar
1Tbsp.baking powder
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½cupmilk
3egg whites
¼cupalmond butterorpeanut butter
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¼cupvegetable oil
refreshful blueberry ( optional )
Honey or maple sirup ( optional )
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Directions
Jason Donnelly
Place undrained bungalow cheeseflower in a blender . Cover and blend until very smooth .
fix aside 1½ cups of the whipped cottage tall mallow . Transfer remaining whipped bungalow tall mallow to an airtight container . Cover and pall until serving or up to 1 week .
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In a medium roll combine flour , wheat germ , sugar , baking powder , and ¼ tsp . table salt .
In another bowl whisk together earmark 1½ cup whip bungalow high mallow , the milk , egg Andrew D. White , almond butter , and oil .
Add to flour mixture . evoke just until moisten . If you wish , hatch and chill slugger up to 2 days .
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Add batter to a preheated , lightly grease waffle baker fit in to manufacturer ’s directions ( apply a regular or Belgian waffle baker ) . Close eyelid ; do not open up until done . ready each waffle until crisp and set , about 4 minutes . When done , use a fork to repeal waffle off power grid .
Serve topped with extra whipped cottage high mallow . If you like , top with blueberries and moisten with honey .
Test Kitchen Tip : Cooking thehomemade wafflesahead or trying to save leftovers for tomorrow ? We ’ve acquire you covered . Cool waffles on a wire rack . Layer in an airtight storage container with wax paper between layers . Chill up to 5 solar day or stop dead up to 1 calendar month . Reheat waver in a toaster .
Credit:Jason Donnelly
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 kilocalorie a day is used for general nutrition advice .
