Description
Delicious and nutritious pumpkin protein waffles that make a perfect high-protein breakfast or snack. These waffles combine creamy pumpkin puree with protein powder and warm spices, creating a flavorful and satisfying meal that is easy to prepare and gluten-free.
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
Instructions
- Mix the wet ingredients: In a bowl, whisk together the pumpkin puree and eggs until fully combined and smooth.
- Add the dry ingredients: Stir in the protein powder, almond flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix thoroughly until you have a smooth batter.
- Preheat the waffle iron: Prepare your waffle iron by preheating it according to the manufacturer’s instructions. Lightly grease the surface with cooking spray or a little oil to prevent sticking.
- Cook the waffles: Pour the batter onto the hot waffle iron, spreading it evenly. Close the lid and cook until the waffles are golden brown and crispy, following your waffle iron’s recommended cooking time.
- Serve: Remove the waffles carefully and serve warm. Drizzle with maple syrup and sprinkle nuts on top for added texture and flavor.
Notes
- You can substitute almond flour with oat flour for a different texture, but keep it gluten-free.
- Make sure your protein powder is suitable for baking, preferably unflavored or vanilla-flavored whey or plant-based protein.
- Add a pinch of ground ginger or cloves for extra autumnal spice if desired.
- To keep waffles crispy, place them on a wire rack instead of stacking.
- These waffles are best eaten fresh but can be stored in the refrigerator for up to 2 days and reheated in a toaster.
