Description
These Pumpkin Protein Waffles are a delicious and nutritious breakfast option, combining the rich flavors of pumpkin and warm spices with a boost of protein. Perfect for a quick, wholesome meal that fuels your day with energy and comforting autumn tastes.
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 (such as walnuts or pecans), for sprinkling
Instructions
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree and eggs until the mixture is smooth and well combined.
- Add the dry ingredients: Gradually stir in the protein powder, almond flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix thoroughly until the batter is smooth and all ingredients are incorporated evenly.
- Preheat the waffle iron: Turn on your waffle iron and allow it to preheat fully according to the manufacturer’s instructions. Lightly grease the cooking surface with a cooking spray or a little oil to prevent sticking.
- Cook the waffles: Pour the batter onto the preheated waffle iron, spreading it evenly if needed. Close the lid and cook the waffles until they are golden brown, crisp on the outside, and cooked through, typically about 4-6 minutes depending on your waffle iron.
- Serve: Carefully remove the waffles and serve them warm. Drizzle with maple syrup and sprinkle with nuts for added crunch and flavor.
Notes
- Use pumpkin puree that is pure pumpkin, not pumpkin pie filling, for best flavor and texture.
- You can swap almond flour for oat flour if preferred, but texture and taste may slightly change.
- Adjust spices according to preference, more cinnamon or nutmeg can enhance the autumn flavors.
- These waffles freeze well; reheat in toaster or oven for a quick breakfast later.
- If you do not have protein powder, you can omit it but protein content will be lower.
