Sourdough Protein Waffles

5 from 1 vote

These Sourdough Protein Waffles are a great high protein breakfast idea. Not only are these waffles easy to make but there's no need to wait overnight for them!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 460kcal

Author: Audrey Wood

Cost: $5

Equipment

Waffle iron
food processor or heavy duty blender

Ingredients

1 ¼ cups all purpose flour or whole wheat flour
1 cup quick oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup sourdough discard
½ cup small curd cottage cheese
1 large egg beaten
¼ cup butter melted and cooled
1 cup milk you can use regular or a milk alternative like almond milk
2 tablespoons honey you can add a little more, if you want your waffles extra sweet

Instructions

Begin by running your oats through a food processor to create oat flour.
Combine the ingredients in a large bowl and stir well.
Add the ingredients to a large food processor or heavy duty blender. Blend until smooth. You may need to do half the batter at a time as well as scrape the sides and stir then blend again. It depends on your blender/food processor.
Set the batter aside and allow your waffle iron to heat up.
Grease your waffle iron and spoon the batter onto your waffle iron (I like to use coconut oil for ours). Cook according to your waffle iron's instructions. The waffles should be golden brown on the edges when they are done cooking.
Set aside to cool before serving.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

How many waffles this recipe yields will depend on the size of your waffle maker. My waffle iron yielded 4 regular size waffles. If you have a large waffle maker or one that makes shapes, your mileage may vary with this recipe.

You can freeze these waffles, if desired. I like to separate them with pieces of wax or parchment paper so they don't stick together. They will be good for about two months in your freezer.

Nutrition