my lavender blues

August 26, 2016

Low Carb Protein Waffles

Low Carb Protein Waffles

Low Carb Protein Waffles

I first would like to point out how i’m basically an oxymoron writing this post. Currently stuffing my face with cheddar, honey mustard & bacon toast on a buttery brioche bun (if you follow me on snapchat you will have gotten a little sneaky peak of what this goodness actually looked like) while attempting to write about how eating healthy doesn’t always have to be a total whore. Really have a head on my shoulders these days =/

And to make this writing about being “healthy…ish” feel even more hypocritical I am scrolling through “Paleomg”s instagram account and am wondering how much spray tan I would need to give me abs comparable to hers (without having to sacrifice doughnuts or cupcakes) at the next pool party I attend (I’m going with an infinite amount).

Good thing I am constantly turning down my pool party invites …….. since my mailbox is obviously swarming with them…………. nope. total lies.

SO basically, I decided that I am not going to sit here and write about how you can eat healthy and not sacrifice flavor (in which case, your life) but instead I am just going to give you a pretty good waffle recipe that just so happens to be low in carbs, high in protein and makes eating ten feel like you’re actually doing a pull up or two at the gym (and for the record, I literally cannot do a single one).

Low Carb Protein Waffles. Keeping it simple, stupid.

(If you follow me on Instagram or Unrollapp you would have seen a quick stop motion video I did with these waffles, take a peak!)

Low Carb Protein Waffles

Low Carb Protein Waffles

Low Carb Protein Waffles

Low Carb Protein Waffles

Low Carb Protein Waffles

Recipe Notes:

There are two ways to do this recipe. The “quick and easy, rush out the door, i don’t care as long as it looks like a waffle and basically tastes like a waffle, and there is maple syrup then I’m game” kind of way (refer to recipe below) or the “i prefer my waffles light and fluffy with butter on top, sifted powdered sugar and a beautiful drizzle of syrup and will not have it any other way” type of …. well…. way. the amount of time and effort you actually want to put into these waffles will give you either outcome. If time is of the essence, or you have a screaming toddler who is CLEARLY hangry and can’t do anything for himself (wait, I’m sorry, am I talking about your significant other?) then just crack eggs into processor with the rest of the ingredients (as stated below). The flavor will still be there, they just won’t be a cloud of fluff. OR if you DO have the time, I recommend separating your eggs and whipping the egg whites until stiff peaks form and then fold them into the batter (and whisk your yolks and mix them in as well). The choice is yours.

I use old fashioned oats (otherwise known as “rolled”) and then grind them up in my food processor producing a texture that is more comparable to using AP flour for your classic L’eggo my Eggo waffle. You may use quick oats if that is all you have on hand, however keep in mind this could produce more of a “squishy” waffle.

I recommend using small curds cottage cheese, however they will be added to your food processor so if all you have are those magnum curds then so be it.

Top with whatever you desire, just make sure you use lots of butter and lots of syrup 😉


Low Carb Protein WafflesLow Carb Protein Waffles


1 cup old fashioned oats

1/2 cup cottage cheese

3 eggs

1 tsp baking powder

1 tsp vanilla extract

1 tbsp maple syrup

Pinch of Salt


In a food processor add your old fashioned oats and grind/process until oats become very fine (almost like flour, but you don’t have to make them THAT fine of a texture). Add baking powder & pinch of salt and pulse once.

Next add your cottage cheese, eggs, maple syrup & vanilla extract. Process for about 3 seconds and then pour into a bowl and fold lightly until just blended (maybe one or two more folds).

Spray whatever waffle iron you are using with nonstick spray (if needed) and add a little bit of batter (however much your waffle iron can hold, I have a mini iron so it literally only holds about 1/6 cup of batter at a time).

Do this until batter is all used up and serve with butter & syrup, or just plain ol’ naked.

*** Turn your oven on to warm if you need to keep waffles warm if making a large batch. You may make & freeze waffles ahead of time and then toast on the go for weekday ease.

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