My kids love having pancakes or waffles on the weekends. Now, my husband and I like them too, but we are always left feeling hungry shortly after. To help slow the digestion and keep us feeling full, I add a little protein to my waffle batter. Blueberry Cheesecake Waffles are the perfect combination of sweet fresh blueberries, cottage cheese, and whole grain fiber …
Cottage cheese is a considered a fresh cheese that has a slightly acidic mild flavor. Cottage cheese is made when the whey and curd are separated. The curd makes up cottage cheese.
Cottage cheese is a good source of protein, calcium, riboflavin, and vitamin D.
Cottage cheese has a very small amount of lactose, making it a good option if you are sensitive to lactose.
- Calories 97
- Protein 13 g
- Vitamin A 84 IU
- Potassium 95 mg
- Calcium 103 mg
- Phosphorus 184 mg
- Selenium 11 mcg
If you have kids like mine that like to inspect everything they are eating, you will be happy to know the cottage cheese completely melts into the batter when cooking. The cottage cheese adds protein and gives the waffles a tender interior.
I use a 4 square waffle iron, it takes 1 1/4 cup of the batter to fill. Cook waffles according to manufactures directions. I cook mine on a low setting (#2) to get a crisp golden brown waffle.
I love the taste of fresh warm blueberries in these hearty waffles. I can’t get enough blueberries, so I garnish with a few extra fresh blueberries.
- 2 cups white wheat flour
- 4 tsp baking powder
- ½ tbsp sugar
- ½ tsp salt
- 4 tbsp unsalted butter, melted
- 2 large eggs, beaten
- ½ tsp vanilla extract
- ½ cup low fat small curd cottage cheese
- 1¾ cup skim milk
- 1 cup fresh blueberries, rinsed and picked
- non-stick cooking spray
- Preheat waffle iron to medium low.
- In a large bowl combine flour, baking powder, sugar and salt.
- Whisk eggs in a medium bowl. Add the vanilla, cottage cheese, butter and whisk to combine.
- Add the egg mixture to the flour mixture and whisk to combine.
- Gradually add in milk while whisking.
- Lightly coat waffle iron with non-stick cooking spray. Fill iron just to inside edges. Be careful to not overfill. Add a few blueberries to each waffle.
- Gently close waffle iron and cook according to manufactures directions for lightly browned.
I opted for whole white wheat flour for this recipe. Whole White Wheat has the same nutritional benefits of regular whole wheat flour, but with a milder flavor and color. You still are getting the bran, germ, and endosperm of the grain, so if you want a lighter taste than whole wheat flour this flour is a great option. The combination of wheat flour and cottage cheese really gives these some good staying power to get you through the morning.
I made a batch in the morning and stored the rest in a large ziplock bag in the refrigerator. The next morning, I popped a couple in the toaster to reheat and they were just as good as the first day. This really made for a quick breakfast and some happy kids.