There’s nothing like a yummy, homemade Sunday breakfast! Since it’s getting closer to Fall I decided to jump the gun and start experimenting with pumpkin recipes again. These pumpkin waffles leave you feeling full and satisfied for hours from all the fiber and protein in them!
Ingredients
Serves 2
Pumpkin Waffle
- 2/3 cup oats
- 1 scoop vanilla protein powder
- 1/2 tsp. baking powder
- 2 packets stevia or splenda
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1/3 cup canned pumpkin
- 1/3 cup nonfat Greek yogurt
- 2 egg whites
- 2 tbsp. almond milk (or milk of choice)
Pumpkin Topping (optional)
- 2 tbsp. almond milk (or milk of choice)
- 2 tbsp. pumpkin
- 1 tbsp. natural peanut butter (or your favorite nut butter)
- 1 tbsp. maple syrup
Directions
- Blend oats until they are ground into a fine flour
- In a small bowl, combine blended oats, protein powder, baking powder, splenda, pumpkin pie spice, and cinnamon
- In a large mixing bowl, blend pumpkin, Greek yogurt, egg whites, and almond milk until smooth
- Slowly incorporate dry ingredients into wet without over-mixing
- Cook according to your waffle iron’s settings
- While waffle is cooking, in a medium bowl combine topping ingredients and microwave for 30 seconds or until smooth
- Top waffles with fresh bananas, crushed nuts, or whatever your heart desires!
