Pumpkin Protein Waffle

Of course this pumpkin protein waffle was bound to show up on here. First of all I’m still obsessed with making protein waffles. Second – it’s pumpkin season and I love pumpkin recipes this time of year.

Pumpkin Protein Waffle

This waffle looks pretty for one reason – I used an egg. However, after eating this waffle and another that were each made with an egg I realized I kind of like the vegan waffle texture better. It’s a little flaky and not as fluffy but this pumpkin waffle seemed to be a little too dense. I may have forgotten the almond flour though…I think that’s where I went wrong. So feel free to use whichever version – vegan or not – they are both still fantastic!

As for my waffle topping – this one is a peanut butter/date syrup combo. One of my go-to’s for waffle topping. I don’t want to drown it in sugar-syrup (even if it is all natural) but I also don’t want to fatten it up too much with a whole jar of peanut butter so that’s why I make a syrup out of the two of them. I usually add a splash of almond milk to thin it out and make it go a little further. Plus, peanut butter goes really well with pumpkin! Add a dash of cinnamon to really bring out some fall spice flavor.

Pumpkin Protein Waffle-9641

Pumpkin Protein Waffle
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Pumpkin Protein Waffle

The perfect breakfast or brunch for a weekend morning in October. An insanely healthy pumpkin-spice flavored Belgian waffle that will make you feel like you're at your favorite brunch restaurant. But you can enjoy it in your sweatpants in the comfort of your own home!

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 1/2 cup pumpkin puree
  • 1 egg* see notes for vegan version
  • 1 serving vegan vanilla protein powder
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 tsp vanilla extract optional
  • 1 tbsp maple syrup or date syrup
  • 4-6 tbsp almond milk, unsweetened

Instructions

  1. Preheat your waffle iron to minimum heat

  2. Whisk egg, maple syrup, vanilla and pumpkin together in a large bowl. Stir in dry ingredients until the batter gets too thick to stir.

  3. Add the milk starting with 1/4 cup. Continue adding another tbsp or two as you stir until the right texture is reached. Batter will be somewhat thick but spreadable.

  4. Grease waffle iron and scoop batter onto the center of the iron. No need to spread it out evenly as the waffle iron will do this for you when it's closed and cooking.

  5. Waffle should cook for about 5-8 minutes, depending on your waffle iron. When it's done, you should be able to easily slide it onto a plate with the help of a fork (or some calloused heat-resistant fingers)

Recipe Notes

For a vegan version sub a flax egg. This is done by combining 1 tbsp of flaxseed with 3 tbsp of warm water and setting it aside at the start. Mix all the other ingredients together (except the milk) before adding it so it has time to thicken into a egg-like consistency.

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