This version is healthier than the traditional waffle batter. Waffle purists might wrinkle their noses, but that’s before they’ve given this recipe a chance. The result feels lighter and tends to get a bit crispy around the edges – but that’s not a bad thing, is it?
Add the ingredients to a blender and blend until the mixture is smooth like a batter. Let it swell for 15 minutes. Cook in a waffle iron (must be cooked with butter, otherwise they will stick) and serve with your favorite toppings. Mine are brunost, blackcurrant jam, and sour cream.
Ingredients
- 3 whole eggs
- 80 g oats
- 1 dl milk (extra light)
- 1 container cottage cheese (regular)
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp cardamom
- A few drops stevia vanilla essence
- Real butter for frying
Instructions
Add the ingredients to a blender and blend until the mixture is smooth like a batter. Let it swell for 15 minutes.
Cook in a waffle iron (must be cooked with butter, otherwise they will stick) and serve with your favorite toppings.
Notes
For more protein and fewer calories: use 1 whole egg and 3 egg whites instead of 3 whole eggs. You can also substitute regular cottage cheese with low-fat cottage cheese. These waffles are also gluten-free!
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