These are the best we have made!  Our poor little waffle maker has been getting a workout. I added cottage cheese and my raw yogurt to a standard pancake recipe, as well as almond flour for a high protein waffle that tastes great and is lighter than any waffle I have had. If you have never put cottage cheese into pancake or waffle mix try it! As the batter cooks the cottage cheese curds create little pockets of gooey  goodness. You can add yogurt or cottage cheese to any standard store-bought box pancake mix  for extra nutrition. All my kid’s love this recipe. Freeze extra waffles and pop in toaster for quick breakfast later.

Ingredients:

• 1 tbsp sugar 
• 4 tsp baking powder
• 1 1/2 c all-purpose flour
• 1/2 c Almond flour
• 1 c milk
• 1/2 c yogurt  (raw or store-bought)
• 1/2 c cottage cheese

Directions:

Heat up waffle iron or skillet. Sift dry ingredients into large bowl. Make a well in sifted dry ingredients. Place eggs in well and beat with fork. Add yogurt and cottage cheese to egg mixture and combine. Slowly add milk as you combine the wet and dry ingerdients. Mix will be lumpy. Add more milk, (1/4 c at a time), if batter appears too thick. Using REAL butter prep hot skillet or waffle iron. Pour batter onto prepared hot surface. Flip pancakes when bubbles appear at surface, or open waffle iron when steaming has finished. Serve with favorite toppings and enjoy!