Protein-packed waffles we make on slow weekend mornings — oats keep you full, cottage cheese keeps them soft in the middle.
Whisk everything together in a bowl until you have a smooth batter. Let it rest for 5 minutes so the oats swell.
Heat up the waffle iron. Pour in the batter and cook until the waffles are golden and crisp at the edges.
Serve with whatever toppings you like.
No children added
These keep in the fridge for about 3 days in a sealed container. They freeze well too, so stack them with a bit of parchment between each one. Reheat straight from frozen in the toaster or a hot waffle iron so they crisp back up instead of going soggy in the microwave.
Good with a spoon of yogurt and fresh berries, or go savory with a fried egg on top. A drizzle of maple syrup never hurts on a slow morning.
Cured ham can be replaced with other cold cuts, or you can add a couple of slices of smoked salmon when the omelet comes out of the oven. Use fresh herbs like basil, small salad leaves and/or sprouts for garnish and serving.
These turn out perfect every single time — tall, fluffy, and never flat. Takes just 5 minutes to whip up the batter.
Fluffy inside, crispy golden outside — this is the French toast that makes weekend mornings worth it.