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Lemon Cottage Cheese Protein Waffles with Blueberry Compote

These Lemon Cottage Cheese Protein Waffles are naturally sweet, fluffy, and packed with over 10g of protein per serving. Topped with a quick blueberry compote, they’re a gluten-free, diabetes-friendly, and high-protein breakfast that’s ready in 20 minutes.
Servings: 4
Calories: 211.9kcal
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes

Ingredients

Waffles

  • 1 cup cottage cheese 2% or 4%
  • 2 large eggs
  • ¾ cup oat flour or blended rolled oats
  • 1 tsp baking powder
  • 1 lemon zested
  • 1 tsp vanilla extract
  • 2 tbsp almond milk unsweetened, as needed
  • 1 pinch salt

Blueberry Compote

  • 1 cup blueberries fresh or frozen
  • 1 tbsp water
  • 1 tsp lemon juice
  • ½ tsp lemon zest

Notes

This recipe makes 4 medium waffles using a standard waffle iron. Each serving includes 1 waffle topped with about ¼ of the blueberry compote. You can double the recipe for a larger batch or freeze extras for quick breakfasts.

Equipment

  • Blender or food processor
  • Waffle iron
  • Small saucepan (for compote)
  • Zester or microplane

Instructions

  • Add cottage cheese and eggs to a blender and blend until completely smooth.
    1 cup cottage cheese, 2 large eggs
  • Add oat flour, baking powder, lemon zest, vanilla, salt, and milk. Blend again until a thick but pourable batter forms, adding a little more milk only if needed.
    ¾ cup oat flour, 1 tsp baking powder, 1 lemon, 1 tsp vanilla extract, 2 tbsp almond milk, 1 pinch salt
  • Preheat waffle iron and lightly grease.
  • Make the compote by adding blueberries, water, lemon juice, and lemon zest to a small saucepan. Cook over medium heat for 6–8 minutes, stirring occasionally, until berries burst and mixture thickens. Mash gently with a fork and add maple syrup only if needed.
    1 cup blueberries, 1 tbsp water, 1 tsp lemon juice, ½ tsp lemon zest
  • Pour batter into waffle iron and cook until golden and lightly crisp - about 5-6 minutes.
  • Serve warm topped with blueberry compote and a spoon of Greek yogurt or whipped cottage cheese if desired.

Cooking Tips

  • Blend until smooth: Blending the cottage cheese and eggs first ensures a creamy, lump-free batter.
  • Don’t overmix after flour is added: Blend just enough to combine, to avoid dense waffles.
  • Use frozen blueberries directly: No need to thaw—just increase compote cook time slightly.
  • Crispier waffles tip: Let cooked waffles rest on a wire rack to prevent sogginess.
  • Make it meal prep friendly: Store waffles in the fridge for 3 days or freeze for up to 2 months—toast to reheat.
  • Add protein: Top with Greek yogurt or extra cottage cheese for even more staying power.

Nutrition

Nutrition Facts
Lemon Cottage Cheese Protein Waffles with Blueberry Compote
Serving Size
 
1 waffle
Amount per Serving
Calories
211.9
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2.1
g
13
%
Trans Fat
 
0.01
g
Cholesterol
 
101.9
mg
34
%
Sodium
 
331.8
mg
14
%
Potassium
 
241.7
mg
7
%
Carbohydrates
 
25.2
g
8
%
Fiber
 
3.2
g
13
%
Sugar
 
6.2
g
7
%
Protein
 
12.9
g
26
%
Vitamin C
 
18.7
mg
23
%
Vitamin D
 
0.6
µg
4
%
Calcium
 
147.6
mg
15
%
Iron
 
1.8
mg
10
%
Magnesium
 
44.5
mg
11
%
Zinc
 
1.3
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.