By happy coincidence I am sharing another waffle recipe on a Wednesday!
I have a friend who started doing Waffle Wednesdays with her kids in 2016 and I love seeing her posts on Facebook. It’s such a fun idea and I really think I might “steal” it and start doing the same thing once we get settled in California.
Waffles are always a hit in our house and I just love how versatile they are! And the batter usually lasts us two days which makes mornings that much easier.
I’ve had this recipe for blender waffles saved on my Pinterest account for a very long time, but I never have cottage cheese. Confession time: I’ve never actually tried cottage cheese. Still haven’t! I bought some to try it in a smoothie and it worked really well as an alternative to Greek yogurt, but I wouldn’t be able to tell you what cottage cheese itself really tastes like. And I used it in these waffles. A great way to “hide” some bonus protein!
- 1 C cottage cheese
- 2/3 C whole wheat flour
- 1/3 C milk
- 1/3 C canola oil
- 4 eggs
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Put all ingredients in a blender and process until combined. Scrape the sides of the blender, if needed.
- Pour batter into a hot waffle iron and cook until golden.
*This recipe is adapted from Becca at http://www.itsyummi.com/whole-wheat-blender-waffles-recipe/*