Whole Wheat Freezer Waffles Loaded with Protein!

A few years ago, I began a mission to increase the amount of protein in my boys’ diet. I read the book, Little Sugar Addicts: End the Mood Swings, Meltdowns, Tantrums, and Low Self-Esteem in Your Child Today by Katherine DesMaisons. The author emphasizes the importance of protein every four hours. While many “health fads” have come and gone in my home, a high-protein diet has remained. I’ve noticed a huge difference in my children’s behavior when I load them with protein vs. when I load them with empty carbs….especially, first thing in the morning! Out of this passion, I found this recipe for waffles. While it is more work than Bisquick, it is so much healthier! I double or triple the recipe and freeze them. When I do that, it is a super-quick and super-healthy breakfast! Give it a try and let me know what you think!

High Protein Waffle Recipe


  • 1 cup of cottage cheese
  • 1/3 cup of milk
  • 1/2 cup of whole wheat flour
  • 4 eggs
  • 1/2 tsp. vanilla
  • non-stick spray


  • Preheat: Preheat a waffle iron.
  • Mix: Place all ingredients in a bowl or blender. Puree all ingredients together.
    • I place my ingredients in a bowl and use a stick blender. But, you could just make it directly in your regular blender.
    • Make sure you blend it well or you will have chunks of cottage cheese in your waffles!
  • Cook: Spray your waffle iron with non-stick spray. Cook your waffles.
  • Flash freeze: Once they are made, place them on cookie sheets. Do not let them touch each other and do not stack them. Place them in the freezer until they are frozen solid. Once they are solid, remove them from the cookie sheet and put them in ziploc bags. (Now you can layer/stack them.)
  • Reheat: In order to reheat and serve the waffles, place them in your toaster. (The microwave will make them mushy!) Sometimes it will take two times in the toaster to completely reheat. Optional: Use the frozen option on your toaster. Also, you could reheat in a toaster oven.
  • Toppings: Smother with your choice of toppings.
    • Not-so-healthy
      • bottled syrup
    • Healthier
      • homemade syrup
      • 100% pure maple syrup
      • store-bought jelly or jam
      • regular peanut butter
      • regular applesauce
    • Healthiest
      • natural peanut butter
      • warmed natural applesauce with cinnamon sprinkled over the top
      • homemade jelly or jam


8 Responses to Whole Wheat Freezer Waffles Loaded with Protein!

  1. Natasha May 2, 2012 at 7:22 pm #

    sounds great. i dont have a waffle maker, can i make them like [pancakes instead? or come to your house for breakfast?

    • Jennifer May 2, 2012 at 7:44 pm #

      Yes to both! You may come to my house for breakfast……..or make them as pancakes! But, don’t call them pancakes….call them crepes. They don’t puff up like regular pancakes, so the kids may question their “pancake status!” :) They are a lot flatter like a crepe. So, I just tell the kids that they are crepes and we roll them up with the topping inside. Very yummy!

  2. Honey @ Sunflower Schoolhouse May 3, 2012 at 6:23 am #

    That recipe looks amazing. Our kids act like crazy people after a completely starch breakfast. This looks like something to try. Now, we just need a waffle iron.
    Can you reheat them in the oven – on a cookie sheet? We have a 2 slice toaster and 7 people in the house.
    How many people does that recipe serve?

    • Jennifer May 4, 2012 at 10:15 am #


      Read the previous comment I made to Natasha….I told her that you don’t have to make them as waffles. You can make them as crepes, also. (and roll the topping inside of them.) They are a very thin pancake/crepe. My kids prefer them as waffles, but that is another option if you don’t have a waffle iron!

      I haven’t tried reheating them in the oven, but it sounds like it would work! Try it and let me know!

      As far as servings……hmmm…..I rarely make a single batch (as listed above). When I make them, I make a ton and freeze them! But, my guess is…that it would make about 12 waffles per batch? The smaller kids only need one waffle to get all of the protein that they need for the morning. Although, they will probably want more than one……that is the issue in my house!) I think I figured up that each waffle has about 6 grams of protein in it.

      Next time I make them, I will pay attention to the number that it makes…and let you know!


  3. Becca May 29, 2012 at 6:30 pm #

    Do you know if you could substitute Greek yogurt for the cottage cheese? I’m not very confident/knowledgeable with my substitutions. Also, have you done this with berries added? I’m curious about the reheating with added berries. Thanks! Can’t wait to try these :)

    • Jennifer May 29, 2012 at 8:01 pm #


      I don’t know….sorry! But, here is my somewhat-educated guess…… I would not think it would work to substitute Greek yogurt. I think the cottage cheese is what gives it the right consistency. I am guessing that it would be too runny. But, again….just my guess! As far as berries…..I haven’t tried it, but I bet that would work! I might try it next time I make them. Usually, I add the berries to the syrup when I do want berry waffles. For blueberry waffles, I add about 1/4 cup of blueberries to about 1 cup of 100% maple syrup. I heat them together on low on the stovetop. But, I haven’t ever tried baking them in……..that might be good, also! But your concern about reheating is valid! I can imagine a flaming blueberry in the bottom of my toaster…….my boys might enjoy the show……would that count as career education? “Boys, this is how you put out a fire…..” :)


  4. Autumn Jones September 11, 2012 at 4:49 pm #

    It looks like one batch makes around 8 of the little square waffles. I have plain Greek yogurt and it is pretty thick, so I am definitely going to try that with the next batch!

    • Jennifer September 19, 2012 at 1:35 am #


      Thanks for the info! Let me know how the yogurt goes!


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