Vanilla Whole-Wheat Waffles

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings (Makes 12 mini waffles)

Calories 359kcal

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 coconut oil, melted and slightly cooled (or melted and slightly cooled butter)
1 teaspoon. vanilla extract
1½ cups milk
Maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving

Combine both flours, baking powder, and salt, in a large bowl.
Add the cottage cheese, egg, vanilla extract, and milk combine thoroughly. Stir in the melted coconut oil. (I add the coconut oil last as it helps to prevent it from solidifying in the batter.)
Warm the waffle iron. (I use the 4 out of 5 setting on my waffle iron.) Coat with nonstick spray.
Place 1 tablespoons of batter in each center of the four sections of the waffle iron to make four mini waffles at once. Or place just one tablespoon of patter in the center of the waffle. Or use 1/3 cup batter to make a regular size waffle.
Close the waffle iron and cook until done. 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.
Repeat to finish the batch. Serve with desired toppings.

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.
I prefer to use cottage cheese with either 2% o4 4% milk fat.
You can use all all-purpose flour if you prefer.
Add 1 teaspoon cinnamon to the batter for additional flavor.
Gluten-free: Use a 1:1 style of gluten-free baking mix or use buckwheat flour, adding up to an additional 1/4 cup milk as needed to make a batter that's easy to stir and dollop.
Dairy-free: Look for a lactose-free or vegan cottage cheese if needed.
I have this basic, but very reliable Cuisinart Waffle Maker.