I love that they have extra protein, fiber, and whole grains…and that the leftovers freeze so well for future easy breakfasts!
– Whole wheat flour and all-purpose flour – Baking powder – Cottage cheese – Egg – Melted coconut oil or butter – Vanilla extract – Milk
Combine both flours, baking powder, and salt, in a large bowl. Warm the waffle iron. (I use the 4 out of 5 setting on my waffle iron.) Coat with nonstick spray.
Add the cottage cheese, egg, vanilla extract, and milk combine thoroughly. Stir in the melted coconut oil. (I add the coconut oil last as it helps to prevent it from solidifying in the batter.)
Place 1 tablespoons of batter in each center of the four sections of the waffle iron to make four mini waffles at once. Or use ⅓ cup batter to make a regular size waffle.
Close the waffle iron and cook until done. Transfer to a plate and serve, or to a baking sheet in a 225 degree F oven to keep warm until the batch is done.
Repeat to finish the batch. Serve waffles with desired toppings, such as: Maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese.