I can’t get enough of these PINK waffles, and neither can my son, Gus! I’m talkin’ strawberry banana cottage cheese waffles that are not only perfectly fluffy and flavorful, they’re protein-packed (13g per waffle!) thanks to the cottage cheese. A win-win in my breakfast book!
These strawberry banana cottage cheese waffles are on REPEAT on the breakfast menu at my house! They’ve got everything you love about a traditional waffle, but turned pink with a sweet strawberry flavor thanks to freeze dried strawberries. They’re just so dang fun.
I ❤️ to make a big ol’ batch of these pink waffles to keep in the freezer, and then pop ’em in the toaster in the morning for my kiddo.
- 13g of protein per waffle! aka the perfect way to start the day 😁
- A fun twist on my incredibly popular blended cottage cheese waffles, except we made ’em PINK thanks to freeze-dried strawberries (I mean, HOW FUN!)
- Short list of easy ingredients like all-purpose flour, blended cottage cheese, eggs, and almond milk.
- GREAT for meal prep — just store your waffles in the freezer, and pop in the toaster when you’re ready to enjoy.
try it!
Blended Cottage Cheese Waffles
These blended cottage cheese waffles offer a more traditional flavor profile while still packing all the protein. You’ll love ’em!
These waffles will keep in an air-tight container in the refrigerator for 3-5 days, and can easily be reheated either in the toaster or microwave. This makes these waffles a great option for a quick breakfast throughout the week!
This is a great recipe to either meal prep for the week or whip up a double or triple batch and then store in the freezer to have on hand. So, how do you freeze waffles?
- First, let your waffles cool completely. The reason I do this is so that the waffles can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer and help your waffles stay nice and fresh.
- Tightly wrap waffles in a piece of plastic wrap, or place in a freezer-safe bag. Make sure to remove as much air as possible, which will also help to prevent freezer burn.
- Place waffles in the freezer and freeze for up to 3 months.
- Option 1: Thaw waffles in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Option 2 (recommended): Cut frozen waffles in half and place in the toaster and toast on medium. I recommend this option as it will give you a crispier waffle!
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First, preheat your waffle iron to medium heat.
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Make a powder out of the freeze-dried strawberries. Add the strawberries to a clean coffee grinder or a small food processor. Process the strawberries until a powder forms. It should be a little more than 1/4 cup of powder.
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In a large bowl mix together all of the dry ingredients. Set aside.
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Add the cottage cheese, almond milk and banana to a high-speed blender and blend until smooth.
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Transfer the blended cottage cheese mixture to a large mixing bowl. Whisk in the egg and melted coconut oil.
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Slowly add the dry ingredients to the wet. Mix until combined.
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Spray the waffle iron with cooking spray on both sides. Then, scoop in about ½ cup of batter. Close the waffle iron and cook for 2-3 minutes.
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Serve with your favorite waffle toppings.
Calories: 436 kcal, Carbohydrates: 71 g, Protein: 13 g, Fat: 11 g, Fiber: 4 g, Sugar: 24 g
Nutrition information is automatically calculated, so should only be used as an approximation.
