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 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 2% or 4% cottage cheese
- 1 egg
- ½ cup melted coconut oil or butter
- 1 teaspoon. pure vanilla extract
- 1½ cups milk
- maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving
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