High Protein Frozen Toaster Waffles

Breakfast at a Glance

• Prep Time: Just measure, blend and cook; less than an hour start to finish
• Planning Ahead: These waffles can be made ahead and frozen
• Morning Effort: Simply pop them into the toaster (straight from the freezer), top and enjoy!
• Protein: 34g
• Fiber: 4g (I suggest serving these with berries to add some extra fiber)

Nessy's Note

If you occasionally find yourself craving an Eggo waffle for breakfast but know that it just doesn't do the job of keeping you full through a busy morning, you're not alone.

Because I love the idea of waking up, popping some waffles in the toaster and getting on with my day. (Though to be fair, I also love the idea of starting my day with a bacon and egg breakfast sandwich too).

Not only is it super convenient. But, come on, a day that starts with waffles just sounds a little better, doesn't it?

Thus, I set out to make some more filling and higher protein waffles that I could keep stocked in my freezer. And I have to say, I think I might have nailed it!

• Large Flake Rolled Oats- Like in my blended chocolate baked oats, any type of rolled oats (old fashioned, quick or instant) will work here as they are being blended anyway. Steel cut or oat groats won't work, though.
• Pressed Cottage Cheese- I swear by using pressed cottage cheese for this recipe. (It may also be labeled at "Twarog" and can be found in most grocery stores- I found mine at Costco). It is also a bit higher in protein which gives these pancakes a little extra boost. And it results in a really great texture as it is not overly liquid-y which means extra egg whites can be added to the batter making the waffles very fluffy.
  • Substitution: Regular cottage cheese can be used but omit the egg whites. Note the recipe will make a few less waffles and be a bit less fluffy.
• Egg- This is essential for binding and I don't recommend omitting it. You could use ¼ cup of egg whites in place of a whole egg.
• Egg Whites- Egg whites add volume to the waffles and make them extra fluffy, especially since the batter is blended and the whites get whipped a bit.
• Baking Powder- Provides a bit of lift to ensure fluffy waffles.
• Vanilla Extract- For some extra flavor. If you plan to add savory toppings, you can omit this.
• Sweetener (optional)- I don't typically include a sweetener because I like to add sweet toppings like fruit (or maple syrup) and I find that sweet enough. However, you can add up to 2 tablespoons of maple syrup, honey or sugar if you would like them a bit sweeter. Or include 3-4 Medjool dates (as I used to sweeten these cottage cheese oat pancakes).
• Butter- Adding some fat to waffle batter is essential for ensuring the crispy edges and you cannot beat the flavor of butter!
• Psyllium Husk Powder- I find that adding just a bit of this resulted in a better texture where the waffles hold together well yet are very fluffy.
  • Substitution: You can sub flaxseed, chia seeds or additional oats instead.

My Tips for the Best Meal Prep Waffles

• Blend the oats first. Since this is a meal prep recipe where we are making a lot of waffles, I recommend adding the oats to the blender and blending them finely first. The finer the oats, the better the texture of the waffles and when blended together with all of the ingredients first, the batter can end up a bit more grainy.
• Let the batter sit. Allowing the blended batter to rest for about 5 minutes (while you heat up the waffle iron) allows the oats to absorb some of the moisture and results in a better texture.
• Cool completely before freezing. This is imperative! Cool the waffles on a wire rack completely before moving to a freezer bag or container. If frozen while still warm, the waffles will likely stick together and end up being quite soggy.

More Meal Prep Breakfast Recipes...

• Cottage Cheese Breakfast Casserole
• Jalapeno Popper Breakfast Sandwiches
• Pumpkin French Toast Casserole
• Cheddar Herb Breakfast Biscuits