Ingredients
Scale
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 scoops vanilla whey or casein protein powder
- 1/2 cup oat flour (blended rolled oats)
- 2 large egg whites
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Stevia or maple syrup to taste (optional)
Instructions
- Preparation: Start by preheating your waffle iron to its medium-high setting. In a large mixing bowl, whisk together the pumpkin puree, egg whites, almond milk, and vanilla extract until the mixture is smooth and fully combined. In a separate smaller bowl, sift together the protein powder, oat flour, baking powder, pumpkin pie spice, and salt. Slowly fold the dry ingredients into the wet ingredients. Mix until just combined; a few small lumps are perfectly fine and actually help keep the waffles fluffy.
- Cooking: Lightly coat your preheated waffle iron with non-stick cooking spray or a brush of melted coconut oil. Pour about 1/3 to 1/2 cup of the batter onto the center of the iron, depending on the size of your machine. Close the lid and cook for about 3 to 5 minutes. Look for the steam to stop escaping from the sides of the iron—this is usually the best indicator that the waffle is done. Carefully lift the lid; if the waffle sticks, give it another 30 seconds to crisp up before removing.
- Plating: Transfer the hot waffles to a plate. For the ultimate experience, stack them high and top with a dollop of Greek yogurt for extra protein. Add a sprinkle of cinnamon, a handful of crushed pecans, or a drizzle of sugar-free maple syrup. Serve immediately while the edges are still crisp and the center is warm and steamy.
- Cook Time: 20 minutes