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Place undrained cottage cheese in a blender. Cover and blend until very smooth.
Set aside 1½ cups of the whipped cottage cheese. Transfer remaining whipped cottage cheese to an airtight container. Cover and chill until serving or up to 1 week.
In a medium bowl combine flours, wheat germ, sugar, baking powder, and ¼ tsp. salt.
In another bowl whisk together reserved 1½ cups whipped cottage cheese, the milk, egg whites, almond butter, and oil.
Add to flour mixture. Stir just until moistened. If you like, cover and chill batter up to 2 days.
Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions (use a regular or Belgian waffle baker). Close lid; do not open until done. Cook each waffle until toasted and set, about 4 minutes. When done, use a fork to lift waffle off grid.
Serve topped with additional whipped cottage cheese. If you like, top with blueberries and drizzle with honey.