Hey, pumpkin loving people! I’m back with a new recipe for protein waffles made with pumpkin tastiness for you. It’s only been 2 years since my last recipe here at Healthy Green Kitchen…and that one featured pumpkin too. This is all normal, right?!
I promise I eat things that don’t involve pumpkin. Sometimes. Hahaha.
Seriously, though…right now I am working on making a return to sharing recipes here a real habit that sticks. For the first time in a very long time: I do actually miss blogging!!!! And I really do promise I won’t only make things with pumpkin from here on out.
Since I last popped in here with a new recipe, a lot of things changed. The biggest one? I got a job as a nutrition coach for Stronger U Nutrition ;) The job keeps me super busy! So: no more time for obsessing about cooking and writing and photos like I used to do when blogging here before.
But I do still cook a lot- just with more awareness about how what I make aligns with my current goals for my health and body composition- and I do want to share more of what I make here. So here’s the deal with the waffles. They are super easy to make, and maybe you even already have many of the ingredients in the house. If you want to use any pre-made pancake/waffle mix, I bet you can do that and use 1 cup/120g of it (and take out the dry ingredients listed below), but these will taste a bit different and macros will vary depending on the brand of pancake/waffle mix you use. You’ll need a waffle iron, for sure: I have this one. And if you don’t have a waffle iron? I bet you can turn this recipe into pancakes instead.
I put the macros for the waffles with the ingredients I used into the recipe below, but please know that the very best thing to do if you want to dial in the accuracy of any recipe you make is to input all ingredients in My Fitness Pal’s recipe creator yourself. If you cook/bake a lot and you are working on fat loss or any other goal related to food intake, it’s really the way to go so you can know exactly how what you want to eat fits into your nutrition plan.
I like to eat these waffles plain and cold because that’s how I eat my breakfast most days. It sounds like sadness, but it’s just reality: on most days I eat between coaching class at the gym and my own workout, so I eat things like this much of the time. If you want to eat these warm, go for it! And you can add all the regular waffle-y toppings if you like, but be sure to track the macros for anything you add if tracking macros is your thing. Light butter and low carb syrup will keep the macros/calories on the lower side. I bet peanut butter would be super good but watch the fat, my friends.
A few of my older posts featuring Pumpkin:
(Please note I haven’t yet been back through these posts to make the content more current, make the recipes more macro-friendly, or add nutritional info yet. I do hope to give my favorite recipes a macro makeover in the future, though!)
A few more macro-friendly breakfasty things:
- Mason’s Protein Pancakes
- Mocha Overnight Oats from Carrots’N’Cake
- Freezer Breakfast Burritos from Skinnytaste
Recipe for Pumpkin Protein Waffles
Ingredients
- *1 cup/120g unbleached all-purpose or GF all-purpose flour I used King Arthur Flour brand
- *3/4 tablespoon baking powder
- *1/2 teaspoon baking soda
- *1 tablespoon swerve no=calorie sweetener or use 1 tablespoon sugar or coconut sugar
- *pinch of salt
- *56 grams Bowmar Pumpkin Spice Protein Powder I buy this on the Bowmar website or Quest Salted Caramel Protein Powder (available widely, and on Amazon.com or another protein powder that you like (a vanilla/caramel/pumpkin flavor profile would be best, but chocolate may work, too!
- *1/2 cup skim milk I usually use Fairlife brand
- *1/2 cup/122g canned pumpkin regular or organic
- *1 whole egg
- *1 teaspoon vanilla extract
- *20g mini chocolate chips- optional
Instructions
- 1) Mix all dry ingredients in a large bowl.
- 2) Mix skim milk, pumpkin, egg, and vanilla extract in a smaller bowl and add to the dry ingredients. Use a rubber spatula to make sure all ingredients are blended together but do not overmix.
- 3) Heat waffle iron until the indicator light comes on signaling it’s ready.
- 4) Ladle approximately 1/4 of the batter into the center of each waffle well.
- 5) Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. If you like crispier waffles than I do: keep ’em in the waffle iron for a bit longer than I do.
- 6) Open the waffle iron and carefully lift the edge of each waffle with a fork to remove the waffles from the waffle iron.
- 7)Serve immediately or cool and refrigerate or freeze for later. Pop in the toaster to crisp them up right before serving, if desired.
