Fluffy High-­Protein Blender Waffles From Gabrielle Lyon, M.D.

While milk is classically used in waffle batters. I turn to cottage cheese for added protein, along with great flavor and texture. Pureed in a high-speed blender or food processor, the cheese curds become deliciously creamy and smooth. The result is a fluffy waffle that also gets a nice chew from high-­protein oats.