High protein cottage cheese sweet potato waffles

Ingredients

• 1 large Egg (room temperature)
• 110 g Cottage Cheese (full‑fat or low‑fat, high protein)
• 40 g Milk (any dairy or plant‑based milk)
• 40 g Rolled Oats (blended into batter)
• 70 g Sweet Potato (peeled and grated; Japanese sweet potato preferred)
• 0.25 tsp Baking Powder (leavening agent)
• 1 tsp Granulated Sugar (optional sweetness)
• 0.5 tsp Vanilla Extract (optional flavor)
• pinch Salt (to taste)
• 1 tsp Lemon Zest (fresh zest for brightness)
• 1 tsp All-Purpose Flour (helps baking powder react; omit for gluten‑free)
• as needed Cooking Spray (non‑stick for waffle iron)
• 2 tbsp Siggi's Yogurt (plain, for topping (optional))
• to serve Fresh Fruit (berries or sliced fruit (optional))

Instructions

1. Prepare Sweet Potato

   Peel the sweet potato and grate it finely so it blends easily into the batter.

   Time: PT3M

2. Blend Wet Ingredients

   In the blender cup add the egg, cottage cheese, milk, rolled oats, grated sweet potato, baking powder, sugar, vanilla extract, salt and lemon zest. Blend on high until the mixture is smooth and homogeneous.

   Time: PT2M

3. Incorporate Flour

   Add the teaspoon of all‑purpose flour to the blended mixture and pulse briefly just to combine.

   Time: PT1M

4. Preheat Waffle Iron

   Turn on the waffle iron and set it to medium‑high heat. Allow it to preheat for a few minutes until the indicator shows it’s ready.

   Time: PT3M

   Temperature: 190°C

5. Cook Waffles

   Lightly spray the waffle iron with cooking spray. Pour about one‑third cup of batter into each section, close the lid and cook until golden brown, roughly 4 minutes per waffle. Repeat for the remaining batter, making three waffles total.

   Time: PT12M

   Temperature: 190°C

6. Serve

   Top the warm waffles with a dollop of Siggi’s yogurt and fresh fruit. Serve alongside an iced coffee if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

32g

Carbohydrates

35g

Fat

12g

Fiber

5g