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whole-wheat-waffles on purple plate

Vanilla Whole-Wheat Waffles

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 mini waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American


You can make these mini or full size. (Making them mini for sure takes longer so do what works best for you!). Adapted from First Bites




1. Combine both flours, baking powder, and salt, in a large bowl.
2. Add the cottage cheese, egg, coconut oil, vanilla extract, and milk combine thoroughly.
3. Warm the waffle iron. Coat with nonstick spray.
4. Place 1 tablespoons of batter in the center of the waffle iron to create mini-size waffles. Close the waffle iron and cook until done. (I use the 4 out of 5 setting on my waffle iron.) 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.
5. Repeat to finish the batch, making more mini waffles or using 1/3 cup to make full size ones.
6. Serve with desired toppings.


I prefer to use cottage cheese with either 2% o4 4% milkfat.

You can use all all-purpose flour if you prefer.

Add 1 teaspoon cinnamon to the batter for additional flavor.

To store, let cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.

Keywords: whole wheat waffles, healthy waffles

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