Pumpkin Protein Waffles

Round, ragged edge waffle topped with whipped cream and syrup on a round blue-green plate with a small white pitcher full of brown syrup next to it on a whitish marble countertop sprinkled with craisins

Jani H. Leuschel

Hearty seasonal breakfast waffles that go the distance with extra protein to keep you from feeling hungry!

5 from 2 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, brunch

Cuisine American

Servings

Calories 297 kcal

Equipment

Waffle maker
1 batter bowl with spout
1 large whisk
1 Medium bowl
1 spatula

Ingredients

½ cup whole wheat pastry flour
½ cup all-purpose flour
1 scoop unflavored protein powder
2 Tablespoons ground flax seed
1½ teaspoons baking powder
1½ teaspoon pumpkin spice
¼ teaspoon salt
¾ cup cottage cheese
½ cup milk, plant or dairy
½ cup pumpkin puree, not pie filling
2 Tablespoons canola oil, or another neutral oil like sunflower
2 egg whites
1 egg
1 Tablespoon Truvia brown stevia sweetener
½ teaspoon vanilla extract
1 teaspoon maple extract

Instructions

Wash hands carefully for 20 seconds before starting to cook waffles.
Heat your waffle maker.
Combine flour, baking powder, spices, and salt with a whisk in a large, spouted batter bowl.
In a medium bowl or quart-size measuring cup, combine cottage cheese, pumpkin puree, canola oil, brown stevia sweetener, egg whites*, whole egg, and extracts. Beat well.
Add the wet to the dry ingredients and mix lightly with a large whisk, wooden spoon, or spatula until there are no dry spots. Your batter will be thick and slightly lumpy,
Stir in any add-ins like mini chocolate chips, craisins, or nuts.
Pour a fourth of the batter onto your waffle maker, (If you have a mini waffle-maker, use your judgment, but don't pour to the edges.)
Put the lid down and cook waffle until it is crisp on the outside. This may take extra time because of the pumpkin puree.
If the lid on your waffle maker gives resistance and does not open easily, your waffle is not cooked!
Serve waffles hot with toppings, such as maple syrup, sugar-free pancake syrup, lightly sweetened yogurt, and fresh fall fruits like ripe pears, apples, or orange slices.

Notes

The batter for these waffles is very thick. So, they will take a couple of extra minutes in the waffle maker to finish cooking in the middle. Leave them past the time the waffle maker beeps or indicates they are done.

You can leave the protein powder out of these waffles and they will cook up and be delicious although they will lose a few grams of protein.

🥚 *For even more volume, you can whip the egg whites. Fold them into the batter after mixing the wet and dry ingredients.

Nutrition

Calories: 297kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gPotassium: 1mgFiber: 4gSugar: 5gIron: 3mg

Keyword grains, phytonutrients, protein

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