Description
Deliciously fluffy pumpkin waffles made with oat flour, cottage cheese, and warm spices. These waffles are lightly sweetened with monk fruit sweetener, perfect for a healthy fall-inspired breakfast that’s both gluten-free and packed with protein.
Ingredients
Scale
Wet Ingredients
- 2/3 cup 2% cottage cheese
- 1/4 cup canned pumpkin
- 2 large eggs (separated)
- 1 1/2 teaspoon vanilla extract
- 2 tbsp monk fruit sweetener (or sugar of your choice)
- 5 to 6 tablespoons water (add 1 tbsp at a time until batter is thick but pourable)
Dry Ingredients
- 1 1/4 cup oat flour (or grind old-fashioned rolled oats in blender)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat Waffle Iron: Heat your waffle iron on its medium setting to ensure it’s ready to cook the waffles evenly and develop a golden crust.
- Mix Wet and Dry Ingredients: In a large bowl, combine the cottage cheese, canned pumpkin, egg yolks, vanilla extract, and monk fruit sweetener. Gradually add the water, oat flour, cinnamon, pumpkin pie spice, baking powder, and kosher salt. Stir the mixture until you have a smooth batter, adjusting water as needed to maintain a thick but pourable texture.
- Beat Egg Whites: In a separate medium bowl, beat the egg whites until soft peaks form. This step is crucial for fluffy waffles as the beaten egg whites will add lightness to the batter.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter. Be careful not to overmix, as you want to keep the airiness provided by the whipped whites.
- Prepare Waffle Iron: Lightly spray your preheated waffle iron with oil spray to prevent sticking and ensure easy waffle removal.
- Cook Waffles: Pour about 1/4 cup of batter for mini waffles or 1/2 cup for standard size onto the waffle iron. Close the lid and cook for about 3 minutes or until the waffles are golden brown and steam stops releasing, indicating they’re fully cooked.
Notes
- You can substitute monk fruit sweetener with your preferred sweetener like sugar, honey, or maple syrup.
- For oat flour, simply grind rolled oats in a blender or food processor until fine.
- Adjust water quantity carefully to get the batter consistency just right — not too thick or thin.
- Make sure to beat egg whites until soft peaks to avoid dense waffles.
- Waffles can be kept warm in a low oven while cooking the rest.
- These waffles freeze and reheat well; just pop them in the toaster or oven.
