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I’ve said it many times before and I’ll say it again, breakfast is my favorite meal of the day. When I wake up in the morning I’m usually already hungry and look forward to a warm, comforting breakfast. I really enjoy oatmeal, quinoa, pancakes, french toast and eggs for breakfast, but for some reason thought waffles just took to much time.
Not sure where that thought came from because it seems to take less time than pancakes. The nice thing about making waffles is that once you pour the batter into the waffle maker it does the work for you. I don’t have to keep a close eye on it and once the light changes it’s cooked perfectly.
This recipe for whole grain cottage cheese waffles is similar to my butternut squash cottage cheese pancakes, but a more basic recipe. It’s a good base to start with if you want to add in variations.
Jacob has even said these are the best waffles he’s ever had! I’ve made them at least once or twice a week for the past 3 weeks. The extra waffles hold up well in the fridge. It’s nice making a big batch and having waffles ready in the fridge.
The Best Whole Grain Cottage Cheese Waffles
makes 4 servings
- 1 + 1/4 cup whole wheat pasty flour
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1/4 tsp sea salt
- 4 eggs
- 1 cup cottage cheese
- 1 cup milk of choice
- 1 tsp vanilla
- optional: 1 tbsp maple syrup
I had my waffles with some quick homemade cinnamon applesauce and almond butter, but you can top them with whatever you enjoy.
Quick Homemade Cinnamon Applesauce
makes 1-2 waffle topping servings , depending on the side of your apple
- 1 apple, finely chopped with the skin left on
- 1 tsp cinnamon
- 2 tbsp water
- optional: honey or sweetener