gluten free protein waffles with a pomegranate glaze // #partner


This post is sponsored by Ingredients by Saputo. The opinions on this blog, as always, are my own. You can follow Ingredients by Saputo on Facebook, Instagram, Pinterest for more recipe inspiration. Thank you for supporting brands that keep me baking!

Hello friends!  I can hardly believe that 2019 is upon us.  How crazy is that? I thought it’d be fitting to start the new year with something both delicious AND healthy, since I know that creating healthy habits is on a lot of people’s minds during this time of year.

Soooo....we’re starting with waffles! They’re gluten-free and have more protein than your average waffle. Yay! We’re using rolled oats instead of flour (*please make sure to buy verified gluten-free oats if you are celiac), banana for sweetness, and cottage cheese for extra protein. I am so happy to be working with Ingredients by Saputo again for this recipe, and it’s their cottage cheese that I snuck into these...and you can’t even tell! This recipe only makes 2-3 waffles but is super easy to double or triple as needed. I like to freeze any extras I have, and then toast them in the future whenever I need a quick breakfast!

I also went a bit crazy with some of my favourite winter treats.  Lots of citrus slices, and the prettiest pink glaze made with fresh pomegranate juice.  Add a few more pomegranate arils on top, a little dollop of whipped cream (because it’s all about moderation), and maybe some coconut flakes.  Make it your own!

Gluten-free Protein Waffles

yields: 2-3 waffles
recipe by: Kelsey Siemens

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 1-2


90 g (1 cup) rolled oats (*use verified gluten-free oats if needed)

60 g (½ cup) Dairyland cottage cheese

1 ripe banana

2 large eggs

4 g (1 tsp) baking powder

4 grams (1 teaspoon) vanilla extract

1 grams (1/2 tsp) ground cinnamon

7 g (1 tbsp) ground flax seed

Pinch of salt


First preheat the waffle iron.

Place oats into a blender, and blend until they form a fine flour.  They may need stirred a few times. Add the rest of the ingredients to the blender, and blend until smooth.

Pour half (or one third) of the waffle mixture into your waffle iron, and cook until done.  Size will depend on your waffle iron. Repeat with the rest of the batter.

Serve with your choice of toppings.  Suggested: pomegranate glaze (recipe below) citrus slices, pomegranate arils, coconut flakes, Dairyland whipped cream, maple syrup, berries, etc.

Freeze leftovers in an airtight container.  Toasting them to defrost is quick and easy, and keeps them from getting soggy!

Pomegranate glaze


87 g (½ cup) pomegranate arils

94 g (¾ cup) powdered sugar - more to taste

14.2 g (1 tbsp) unsalted butter, very soft - almost melted


Squeeze the juice from pomegranate arils, and strain.

In a medium bowl, whisk together pomegranate juice, powdered sugar, and very soft butter together until smooth.  Add more powdered sugar if needed to get the glaze to the desired thickness. Use immediately, or keep in the fridge.  May need warmed up slightly when ready to use from fridge.

Happy New Year, and happy waffle making!