Description
These Pumpkin Protein Waffles are a nutritious and delicious breakfast option, combining the earthy sweetness of pumpkin with the added boost of protein powder. Lightly spiced with cinnamon and nutmeg, these waffles have a soft yet crispy texture and are perfect topped with maple syrup and crunchy nuts for extra flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 eggs
Dry Ingredients
- 1/4 cup protein powder
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Toppings
- Maple syrup
- Nuts of choice, chopped (e.g., walnuts, pecans)
Instructions
- Mix the wet ingredients: In a bowl, whisk together the pumpkin puree and eggs until the mixture is smooth and fully combined.
- Add the dry ingredients: Stir in the protein powder, almond flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix thoroughly until the batter is smooth and evenly mixed with no lumps.
- Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease the plates with cooking spray to prevent sticking.
- Cook the waffles: Pour the batter onto the preheated waffle iron, spreading it evenly. Cook according to the waffle iron’s instructions until the waffles turn golden brown and develop a crispy exterior, usually around 4-6 minutes.
- Serve: Carefully remove the waffles and serve immediately while warm, drizzled with maple syrup and sprinkled with your favorite chopped nuts for added crunch and flavor.
Notes
- You can substitute almond flour with oat flour for a different texture and flavor.
- Adjust the amount of protein powder based on the type used to avoid a dry batter.
- Ensure the waffle iron is fully preheated for crispy waffles.
- Store leftover waffles in an airtight container in the refrigerator for up to 3 days and reheat in a toaster or oven.
- For a vegan version, substitute eggs with flax eggs and use a plant-based protein powder.
