Crisp on the outside, tender within, and quietly packed with protein – these waffles taste like a treat but nourish like a real meal. Translation: you won’t be hungry an hour after eating them!
A little Strawberry Rhubarb Rose Compote on top makes them feel downright celebratory. I also like to serve them with a dollop of Greek yogurt and a sprinkle of freeze-dried strawberries for a little crunch. Â
If you’d like to soak your oats overnight, drain and rinse them very well the next morning. You may need to add a touch more almond flour in this case because the soaked oats will increase the moisture.
Strawberry Strong Power Waffles
Ingredients
- 10 oz / 280g strawberries
- 10 oz. / 280g cottage cheese
- 3/4 cup / 180g egg whites
- 1 cup / 100g rolled oats
- 1/4 cup / 25g almond flour
- 1 tsp. honey or maple syrup
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- pinch of salt
Directions
- Add everything to a blender and blitz until smooth and creamy, with no oat bits remaining and the strawberries fully worked in, turning everything a gorgeous soft pink.
- Preheat your waffle iron while the batter rests for a few minutes. Lightly grease it if needed, even on a nonstick model, as this batter is delicate and deserves a little help releasing.
- Pour the batter into the iron and cook until deeply golden and set. Resist the urge to peek too early – these need a little extra time compared to a classic waffle, since there’s no flour here to help them firm up quickly.
- Serve them immediately, with whatever your morning is asking for; a dollop of yogurt, a scatter of fresh berries, a drizzle of honey or maple syrup. Eat right away, while they’re warm and golden at the edges. Say thank you and enjoy!
