Pumpkin Protein Waffles
Servings: 8 waffles
Calories: 161kcal
Equipment
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ cup pumpkin puree
- 2 pasture-raised eggs
- 1 cup whole wheat flour sub oat flour for GF version
- ½ cup plant-based protein powder plain unsweetened
- 2 tablespoons coconut sugar
- 2 teaspoons pumpkin pie spice or more, if desired
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons melted coconut oil or dairy-free butter
Instructions
- Preheat your waffle iron while you prepare the batter.
- In a measuring cup, combine the milk and vinegar then set aside.
- In a large bowl, combine the flour, protein powder, coconut sugar baking powder, baking soda, pumpkin spice, and salt. Whisk to sift together.
- In a separate large bowl, add the pumpkin puree, eggs, and milk/vinegar combo. Whisk until smooth.
- Add the dry ingredients to the bowl with the wet ingredients. Pour in the melted oil/butter then stir until mostly smooth. It's ok if the batter is a little lumpy but try your best to stir out any large lumps.
- Scoop the batter into the waffle maker and cook thoroughly, until golden and crisp. Set aside on a cooling rack to cool. For extra crispy edges, I like to reheat them in the toaster prior to serving. Serve warm with butter and pure maple syrup, and enjoy!
Nutrition
Calories: 161kcal | Carbohydrates: 17g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 172mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2560IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 3mg