Description
These waffles are super easy to make, packed with protein, and perfectly fluffy. You’ll love how quickly they come together and how they crisp up golden in a waffle machine, or you can make them as flapjacks in a pan.
Ingredients
Units
Scale
- 85 g almond flour
- 125 g cottage cheese
- 3 XL eggs
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 ml) cinnamon
- 1/2 tsp (2.5 ml) Allulose or sweetener of your choice (optional)
- Oil or spray, for greasing the waffle machine
Instructions
- Add 125 g cottage cheese, 3 XL eggs, and 1 tsp (5 ml) vanilla extract into a blender.
- Then add 85 g almond flour, 1/2 tsp (2.5 ml) cinnamon, and 1/2 tsp (2.5 ml) Allulose, optional or your preferred sweetener (if using).
- Blend everything until smooth.
- Let it rest so it can thicken up a bit, while you heat the waffle machine according to directions.
- Pour about 50–60 ml of batter into each waffle cavity (depending on the size of your machine).
- Close the waffle machine and cook for about 3–4 minutes until the steam mostly stops escaping.
- Check and if needed, close again for another minute or two to get your preferred crispiness.
- If you prefer, you can use the same recipe and bake them in a pan as flapjacks.
- Here you will use about a palm size of dough, bake it, flip it over, and bake the other side until done.
- Do not stack them while still hot, as they will steam and not crisp. Place on a wired cooling rack, and if you will enjoy them once done, keep them warm in the oven.
- Serve immediately with maple syrup, fruit, or anything you love.
- Leftovers? Although I highly doubt it.
- Toast them the next day, and they’re still amazing.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 117
- Sugar: 1.4 g
- Sodium: 85.5 mg
- Fat: 4.6 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 0.5 g
- Protein: 6.3 g
- Cholesterol: 81.9 mg
