Description
These Pumpkin Protein Waffles are a delicious and nutritious breakfast option, combining creamy pumpkin puree with protein powder and warm spices. They are quick to prepare and cook, resulting in golden, crispy waffles perfect for topping with maple syrup and nuts for added texture and sweetness.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 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 (such as walnuts or pecans)
Instructions
- Mix pumpkin and eggs: In a bowl, whisk together the pumpkin puree and eggs until the mixture is smooth and well combined, providing a moist base for your waffle batter.
- Add 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 without lumps.
- Preheat waffle iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease the surface with cooking spray to prevent sticking.
- Cook waffles: Pour the prepared batter onto the waffle iron and cook following the manufacturer’s guidelines until the waffles are golden brown and crispy on the outside.
- Serve: Serve the waffles warm, drizzled with maple syrup and sprinkled with your choice of nuts for added crunch and flavor.
Notes
- You can substitute the protein powder with your favorite brand or type, such as whey or plant-based protein powder.
- For nut-free variation, replace almond flour with oat flour or another preferred flour.
- Use fresh or canned pumpkin puree, but avoid pumpkin pie filling which contains added sugars and spices.
- Adjust the spices to taste, increasing cinnamon or nutmeg if desired for more warmth.
- Store leftover waffles in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat waffles in a toaster or oven to maintain crispiness.
