Description
Delight in these fluffy, flavorful Pumpkin Waffles that combine the richness of cottage cheese with the warm spices of pumpkin pie. Perfect for a cozy breakfast or brunch, these waffles are naturally sweetened with monk fruit and made with wholesome oat flour for a nutritious twist.
Ingredients
Scale
Main Ingredients
- 2/3 cup 2% cottage cheese
- 1/4 cup canned pumpkin
- 2 large eggs (separated)
- 1 1/2 teaspoon vanilla extract
- 2 tbsp monk fruit sweetener (or sugar of your choice)
- 5 to 6 tablespoons water (add 1 tbsp at a time until batter is thick but pourable)
Dry Ingredients
- 1 1/4 cup oat flour (or grind old-fashioned rolled oats in blender)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat the waffle iron: Heat your waffle iron to its medium setting to ensure it reaches the perfect temperature for cooking the waffles evenly.
- Mix wet and dry ingredients: In a large bowl, combine the cottage cheese, canned pumpkin, egg yolks, vanilla extract, and monk fruit sweetener. Add 5 tablespoons of water, oat flour, cinnamon, pumpkin pie spice, baking powder, and kosher salt. Stir well until the batter is smooth and uniform. Add an additional tablespoon of water if the batter feels too thick but still pourable.
- Beat egg whites: In a separate medium bowl, beat the egg whites until they form soft peaks to add lightness and fluffiness to the waffles.
- Fold egg whites into batter: Carefully fold the beaten egg whites into the batter using a spatula, maintaining as much air as possible to keep the waffles airy.
- Prepare waffle iron: Spray the preheated waffle iron with cooking oil spray to prevent sticking and ensure crisp edges.
- Cook the waffles: Pour about 1/4 cup of batter for mini waffles or 1/2 cup for standard-sized waffles onto the waffle iron. Close the lid and cook for roughly 3 minutes, or until the waffles are golden brown and steam stops escaping.
Notes
- If you don’t have oat flour, you can easily make it by grinding rolled oats in a blender until fine.
- Adjust the amount of water to get the batter to the right thickness—thick but still pourable.
- For extra crispiness, remove waffles immediately after cooking and let them cool on a wire rack.
- Use monk fruit sweetener for a low-sugar option or substitute your preferred granulated sugar.
- These waffles freeze well; reheat in a toaster or oven for breakfast on the go.
