These cottage cheese waffles are fluffy on the inside, crispy on the outside, and packed with protein for a deliciously healthy breakfast.

1 cup cottage cheese (full-fat or low-fat)

3 large eggs

1 teaspoon vanilla extract

1 tablespoon maple syrup (plus more for serving)

1¼ cups all-purpose flour (or whole wheat flour)

1 teaspoon baking powder

3 tablespoons coconut oil (melted and cooled)

3 tablespoons milk of choice (or up to ¼ cup for thinner batter)

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In a blender, blend cottage cheese, eggs, vanilla, maple syrup, coconut oil, and milk until smooth.

In a separate bowl, whisk together the flour and baking powder.

Pour wet mixture into dry ingredients and stir until just combined (do not overmix).

Preheat waffle iron and lightly grease it.

Scoop about ⅓ cup batter into the waffle iron and cook for 3–6 minutes until golden and crisp.

Serve warm with your favorite toppings.

For crispier waffles, toast or air-fry before serving.

Batter should be used immediately after mixing for best results.

Top with nut butter, yogurt, fresh fruit, or go savory with avocado or eggs.