Lemon Blueberry Protein Waffles

Fluffy blueberry lemon gluten free waffles, with an irresistible gooey blueberry compote topping!

Made with no refined sugar, and make for a delicious meal prep for the week, as they freeze and toast great!

Serves: 8

Ingredients

• 1 cup Cottage Cheese
• 3 whole Eggs
• 3 Tbsp Almond Milk
• 3 Tbsp Coconut Oil, Melted
• 1 Tbsp Pure Maple Syrup
• 1 whole Lemon Zest, Zest from 1 large lemon
• 2 Tbsp Lemon Juice, Juice from 1 lemon
• 1 tsp Pure Vanilla Extract
• 1 cup Oat Flour
• 1/4 cup Vanilla Protein Powder, Or more oat flour
• 1 tsp Baking Powder
• 1 cup Blueberries, Fresh or frozen
• 1 Tbsp Lemon Juice
• 2 Tbsp Water
• 1 Tbsp Pure Maple Syrup
• 1/2 Tbsp Arrowroot Flour

Process

1. Blend wet ingredients for the waffles together until smooth
2. Whisk dry ingredients, then add wet batter and combine
3. Fold in blueberries if you’d also like blueberries inside the waffles
4. Heat waffle iron (I used a mini waffle iron, which yielded 8 waffles), and pour 1/4 cup batter inside, cook until waffle timer indicates they are ready
5. Make blueberry compote by heating blueberries, lemon juice, and syrup together on the stove. Bring to mild boil then reduce heat
6. Dissolve arrowroot flour in water, then add to the mixture and stir well. You’ll notice it thickening almost right away
7. If not eating right away save the compote in an airtight container in the fridge and reheat on the stove or microwave for serving

Notes

Will yield 4 large waffles if using a Belgian waffle iron

Lemon Blueberry Protein Waffles

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 8

Ingredients

Waffles

• 1 cup Cottage Cheese
• 3 whole Eggs
• 3 Tbsp Almond Milk
• 3 Tbsp Coconut Oil Melted
• 1 Tbsp Pure Maple Syrup
• 1 whole Lemon Zest Zest from 1 large lemon
• 2 Tbsp Lemon Juice Juice from 1 lemon
• 1 tsp Pure Vanilla Extract
• 1 cup Oat Flour
• 1/4 cup Vanilla Protein Powder Or more oat flour
• 1 tsp Baking Powder

Blueberry compote

• 1 cup Blueberries Fresh or frozen
• 1 Tbsp Lemon Juice
• 2 Tbsp Water
• 1 Tbsp Pure Maple Syrup
• 1/2 Tbsp Arrowroot Flour

Instructions

• Blend wet ingredients for the waffles together until smooth
• Whisk dry ingredients, then add wet batter and combine
• Fold in blueberries if you’d also like blueberries inside the waffles
• Heat waffle iron (I used a mini waffle iron, which yielded 8 waffles), and pour 1/4 cup batter inside, cook until waffle timer indicates they are ready
• Make blueberry compote by heating blueberries, lemon juice, and syrup together on the stove. Bring to mild boil then reduce heat
• Dissolve arrowroot flour in water, then add to the mixture and stir well. You’ll notice it thickening almost right away
• If not eating right away save the compote in an airtight container in the fridge and reheat on the stove or microwave for serving

Notes

Will yield 4 large waffles if using a Belgian waffle iron