Protein Waffles Recipe: My Freezer Staple for Low Spoon Days

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Hi, I’m Helen. I spent more than ten years trying to get a diagnosis before I was told in 2020 that I have panhypopituitarism, and I also live with dysautonomia and chronic fatigue. I’m a mother and partner who still has to feed a family on days my body won’t cooperate, so everything I share here is something I’ve worked out and use myself.

These are my most-used freezer staple. I make them on a high spoon day, freeze them in bulk, and toast them straight from the freezer whenever I need them. They’re the size of a slice of bread and they work exactly like bread. Because the base is cottage cheese, egg and mozzarella, they’re a better protein choice than toast or rice crackers.

I season them with salt only, so they work with both savoury and sweet toppings. They’re the first meal on my five-minute meals rotation.

↓ Jump to the recipe

Method

1. Combine all the ingredients in a bowl and mix well until fully combined. The batter will be thick if you use flour and thinner without.
2. Heat your mini waffle iron and spray it lightly with olive oil cooking spray before each waffle.
3. Add 1 tablespoon of batter to the iron (2 tablespoons if you’re making them without flour). Close and cook until golden, about 3 to 4 minutes depending on your iron.
4. Remove to a plate to cool. Repeat until all the batter is used.
5. Once completely cool, freeze in a single layer first, then stack in a freezer bag. Label it with the date.

To serve from frozen

I toast them straight from the freezer, in my toaster or air fryer, until they’re heated through and slightly crispy. No defrosting needed.

Topping ideas

Savoury:

• Butter and Bovril with grated cheese
• Butter and avocado
• Cream cheese and cold meat

Sweet:

• Butter and sugar-free maple syrup
• Nut butter and fruit
• Cottage cheese and honey

Notes

• They keep in the freezer for up to 3 months.
• A light spray of olive oil before each waffle stops them sticking and makes cleanup easier.
• The batter can be refrigerated overnight if you want to spread the batch over two sessions.
• Any flour works. Pea flour is gluten free and adds extra protein, almond flour keeps the carbs lower, and regular flour gives the most consistent texture.

Allergens: contains dairy and egg. I haven’t tested this recipe dairy-free. If you need a substitution, check your ingredient labels carefully.

I’m sharing what works for me, not medical advice. Please read the Disclaimer and the Affiliate Disclosure. If you want to make more of your freezer, see my dump bag system.