Description
These Pumpkin Protein Waffles are a nutritious and delicious breakfast option, combining the rich flavors of pumpkin and warm spices with a boost of protein. Perfect for a cozy morning or a post-workout meal, they’re easy to make and topped with maple syrup and crunchy nuts for added texture and sweetness.
Ingredients
Scale
Waffle Batter
- 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), for topping
Instructions
- Mix Wet Ingredients: In a bowl, whisk together the pumpkin puree and eggs until they are thoroughly combined, creating a smooth 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 until the batter is smooth and all ingredients are fully incorporated.
- Prepare the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the surface with cooking spray to prevent sticking and ensure easy waffle removal.
- Cook the Waffles: Pour the batter onto the preheated waffle iron, spreading it evenly. Cook as directed by the manufacturer until the waffles are golden brown and crispy on the outside.
- Serve: Remove the waffles carefully and serve warm. Drizzle with maple syrup and sprinkle with your choice of nuts to add sweetness and crunch.
Notes
- You can substitute almond flour with oat flour for a different texture and flavor.
- Use gluten-free protein powder to make this recipe gluten-free.
- Adjust spices like cinnamon and nutmeg according to your taste preference.
- For extra crispiness, preheat the waffle iron thoroughly before pouring the batter.
- Store any leftover waffles in the refrigerator and reheat in a toaster or oven for best results.
