Description
These Pumpkin Protein Waffles are a delicious and nutritious breakfast option, combining the rich flavors of pumpkin and warming spices with the added boost of protein powder. Perfectly crispy on the outside and tender on the inside, they make a satisfying meal topped with maple syrup and nuts.
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 the mixture is smooth and well combined, ensuring an even texture for the batter.
- Add the dry ingredients: Incorporate the protein powder, almond flour, baking powder, cinnamon, nutmeg, and salt into the wet mixture. Stir thoroughly until the batter is smooth and all components are fully combined.
- Preheat the waffle iron: Heat your waffle iron following the manufacturer’s instructions. Lightly grease the iron with cooking spray to prevent sticking and ensure easy removal of the waffles.
- Cook the waffles: Pour the prepared batter onto the preheated waffle iron, spreading evenly. Cook according to your waffle iron’s guidelines until the waffles are golden brown and crispy on the outside.
- Serve: Remove the waffles carefully, and serve them warm. Top with a drizzle of maple syrup and a sprinkle of nuts for added flavor and texture.
Notes
- Almond flour can be substituted with oat flour for a different texture.
- Use a dairy-free protein powder to keep the recipe vegan-friendly.
- Ensure the waffle iron is properly greased to avoid sticking.
- Adjust cooking time based on your waffle iron’s specific heat settings for optimal crispiness.
- These waffles can be stored in the refrigerator for up to 3 days and reheated in a toaster or waffle iron.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
