My children do NOT like cottage cheese. My children do NOT like eggs. These waffles are packed full of cottage cheese and eggs.....and my children absolutely LOVE them.

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Whenever cottage cheese is on sale at the supermarket I make a batch of this mixture and freeze it. Then, it's so easy to either pop it in the fridge to defrost overnight ready for morning waffles, or whip out a spoonful direct from the freezer to the waffle maker, for a quick after school snack.

If you don't yet own a waffle maker - The Warehouse have a range of options, starting at only $15.

Cottage Cheese Waffles

Low sugar, high protein, and perfectly thick, light, and fluffy

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Ingredients:

1 cup or 250gm tub of cottage cheese (full fat is best)

3 large eggs

1 teaspoon vanilla extract

1 Tablespoon honey

1 1/4 cups flour (all-purpose or whole wheat)

1 teaspoon baking powder

3 Tablespoons coconut oil (melted and cooled)

3 Tablespoons milk of choice

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Method:

In a large bowl, combine the dry ingredients and whisk.

Add the cottage cheese, eggs, vanilla, honey and milk to a blender and blend until smooth.

Add the blended ingredients to the dry ingredients and stir gently.

Stir in the coconut oil until well combined. Batter will be thick.

Heat your waffle maker.

Scoop 1-2 tablespoons of batter into each waffle cavity.

Cook for 3-6 minutes (mine take 3, but this depends on the waffle maker).

Top with anything your heart desires: try a drizzle of honey or maple syrup, a light dusting of icing sugar, or fresh / frozen berries, and devour!

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