Savory Waffles (High-Protein Recipe)

Savory Waffles (High-Protein Recipe)

High-Protein Savory Waffles that are thick, fluffy, and full of flavor! A fun twist on classic sweet waffles, these are ready in just 20 minutes and have 26 grams of protein per serving. Made with fresh veggies, herbs, and plenty of cheese, they’re delicious on their own but even better served warm with toppings. I've been making these on repeat lately and my entire family has been loving this recipe! I top mine with eggs, avocado, a drizzle of hot honey, or smoked salmon, and they’re perfect for meal prep and freezing for later. This savory waffles recipe is such a game-changer for busy mornings!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 389kcal

Author Christine McMichael

Equipment

Ingredients

3/4 cup all-purpose flour
1/2 cup almond flour or more all-purpose
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt optional
1 cup cottage cheese whole milk
3 large eggs
1/4 cup milk
3 Tablespoons avocado oil
3/4 cup finely chopped green bell pepper or jalapeño
1 Tablespoon finely chopped chives or green onions, plus more for garnish
1/4 cup grated Parmesan cheese

Optional Toppings/Fillings

Hot honey
Fried or poached egg
Smoked salmon or crispy prosciutto
Sautéed spinach or arugula
Avocado slices
Roasted tomatoes or grilled mushrooms
Hot sauce or herby yogurt sauce

Instructions

In a large bowl, combine the flours, baking powder, and seasoning, then whisk.
Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
Stir in the avocado oil.
Add the blended ingredient mixture to the dry ingredients and stir gently. The batter will be thick!
Heat a waffle iron.
Chop the green bell pepper and chives, then fold into the batter.
Fold the parmesan into the batter as well.
Scoop 1/3 cup batter into each waffle cavity.
Cook 3-6 minutes (mine took 3, but this depends on the waffle iron).
Top with hot honey, salsa, or hot sauce and enjoy!

Video

Notes

Tips:

Blend Until Smooth: I like to blend the cottage cheese before adding the other ingredients. This ensures the batter is smooth and free of curds, which can make the waffles lumpy.
Don’t Overmix: Be careful to stir the ingredients just until combined. Stirring too much can make the waffles dense.
Preheat Your Waffle Iron: A hot waffle iron is key to even cooking and a crispy texture. I like to heat mine just before stirring in the herbs and veggies.
Adjust the Cooking Time: I find 3-6 minutes are all I need for perfectly cooked waffles, but the exact time will vary depending on your waffle iron. So, keep a close eye on it and adjust as needed.
Grease Between Batches: Lightly grease or spray your waffle iron with oil after each batch to prevent sticking.
Cool on a Wire Rack: If you’re making a large batch of waffles at once, transfer them to a wire rack to cool while you finish cooking. This will prevent them from becoming soggy.

Storage:

Refrigerator: Store cooled waffles in an airtight container in the fridge for up to 4 days.
Freezer: Freeze waffles in a single layer on a baking sheet. Then, transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
Reheating: Pop them (thawed or frozen) in the toaster or air fryer to bring back their crispy texture. They’ll taste as good as new!

Nutrition