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I know that the general rule for converting pancakes to waffles is add an egg and 1/3 cup of oil. However, as you can see below this recipe has 8 eggs and no oil (except that used for cooking the pancakes. I wondered if adding an extra egg and 1/3 cup oil would work for this recipe? Or should I add cornstarch? I hate to waste all the ingredients until I know there is a chance it will work.

Ingredients:

  • 2 cups cottage Cheese
  • 8 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon Stevia
  • 2 tablespoons Coconut Oil (for cooking)
  • 2 cups oats, whole, dry, organic

Directions:

Mix all ingredients except oil in a blender.

Heat pan with 1 Tbsp coconut oil in each of 2 pans at low medium heat (300°). Pour 2/3 cups batter into pan and add any fruits like blueberries or apple pieces to it. Cook each side for 3-5 minutes. Top with organic maple syrup or apple sauce and fruits.

1 Answer 1

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I would not expect to be able to convert that recipe to a waffle at all. That's a no-gluten, low-carb recipe with a lot of moisture. It would be hard enough to flip as a pancake; as a waffle, there is no way it will hold together.

We have a similar high-protein ricotta pancake recipe we make periodically. This one also cannot be turned into a waffle, the pancakes are just too delicate.

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