I got a waffle maker last weekend (on sale for $19.99 in Target on my US trip – I couldn’t resist!).
Since then I’ve been going to town, playing around with some protein waffle recipes. I have a delicious vegan chocolate chip protein waffle recipe that I am putting the final touches on and should have soon.
For now, though I want to offer up this, inspired by Katie’s delicious Banana Bread Protein Waffles recipe.
The photos are not going to be exciting for this post because I couldn’t wait to scarf this one down. But I couldn’t let that hold me back from posting it in time for you guys to try this out for your weekend breakfast.
Though, here’s another pic for you: Yesterday morning I had this waffle with the topping and my favourite additional toppings – lowfat whipped cream, banana slices and a few 70% chocolate chunks…
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And yes, I know it’s not the season for pumpkin. Let’s just accept that in the food blogging world, we enjoy pumpkin year-round, yes?
Ah yes, and the stats: more than 20g of protein in this waffle and just over 250 cals – including the topping! You can’t beat that for a filling and delish breakfast, can you?
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Pumpkin Protein Waffles with Pumpkin Almond Butter Topping (inspired by these)
INGREDIENTS (makes 1 large waffle – same size as picture. If you have a different sized waffle iron, this may make more):
1/3 cup oats
1/3 scoop vanilla protein powder (around 2 tbsp)
3 tbsp canned pumpkin
3 tbsp cottage cheese or nonfat Greek yogurt
2 tbsp egg whites (or 1 large egg white)
1 tbsp milk of choice (I used almond) – use more if it needs more thinning out
1/4 tsp baking powder
1 packet stevia
1/4 tsp pumpkin pie spice
Optional pumpkin topping:
1 tbsp milk of choice (I used almond)
1 tbsp pumpkin
1 tsp almond butter (or other nut butter – I’ve also made this with peanut butter and it’s still great!)
4 drops liquid stevia (or other sweetener)
DIRECTIONS:
1. Blend oats until they’re finely ground into a flour. Mix in a bowl with protein powder.
2. Place pumpkin, cottage cheese or Greek yogurt, egg whites and milk into blender and blend till smooth.
3. Stir into flour and protein powder mixture, adding in baking powder, stevia and spice. Mix until combined and pour onto a hot waffle iron. Cook according to your waffle iron’s settings.
4. While waffle is cooking, place each of the topping ingredients into a small dish and microwave for 20 seconds. Stir well and pour over waffle, topping with some lowfat whipped cream if you like. Enjoy!
Nutritional information per waffle if recipe makes one (including the optional topping):
Nutritional information courtesy of caloriecount.about.com
Updated to add: If you don’t have a waffle maker you can *try* to just thin this batter out with a little extra almond milk and make it as pancakes, but I haven’t actually tried making in pancake form (I can’t see why it wouldn’t work though). But to save you the trial and error, I already have two pumpkin protein pancake recipes on my blog! Click here for the regular and here for the vegan version. Enjoy!
QUESTION:
- Next weekend is my biiiirthday (July 1st to be exact!) and I’m heading to Seattle with my best friend to have some fun! Anyone have any recommendations of places to check out/eat/see/do/shop/play etc? 🙂
Those Protein stats are great! I was thinking the same about pumpkin, I’m actually posting a pumpkin recipe tomorrow!
Haha see, us food bloggers DO love pumpkin year round!
happy early birthday! can’t wait to hear about your birthday celebration!
Thanks girl!!
Hmmm it seems like I need to go and buy a waffle maker just go this recipe! haha. Seriously though, these look great Anna, thanks for sharing 🙂
And yay for your birthday next weekend! I have never been to Seattle so I can’t help you there, but I know it will be a glorious time
Haha – or just try pancakes! Here’s a link to two of my pumpkin protein pancake recipes – regular and vegan – or you can just try thinning this batter out with a little extra almond milk (though I haven’t tried making them into pancakes).
Thanks girl! I’m looking forward to a trip away!
Looks awesome! Can these be made into pancakes too? 🙂
I would say yes, because usually the recipes are very similar, but it might require more almond milk to thin it out a bit more for pancakes! Alternatively, you can use my pumpkin protein pancake recipe here and for my vegan pumpkin protein pancake recipe, click here! I’ll update the post to add these links in as you have a good point, a lot of people don’t have waffle makers!
It’s so hard to get canned pumpkin here – I bet it’s way easier in Canada. And seriously, at the top of my list of household appliances to buy is a waffle maker, so I can’t wait to try these! Thanks for the recipe!!
Aw that’s a bummer! It’s like getting good Robertson’s Mincemeat here (really hard, bring jars with you, you’ll need them!). When I went home to Cayman for March they sell so many British products there that we actually brought two jars of mincemeat back with us haha. They last forever unopened!
Hahaha! If I can find some at this time of year I might just have to do that. I love mince pies! I brought a jar home with me for my first Christmas back and made mince pies and no one but me ate them! So weird, they are SO delicious, but I guess Canadians aren’t too used to them!
They’re becoming more popular here and you CAN always get mincemeat but trust me, it does NOT taste like Robertson’s. Robertson’s is the way to go!!!
Ok, seriously!?!?! Seriously!? I need this in my life! I just wrote a post on Wednesday saying I have been having pumpkin more than usual lately! I totally agree with you babe! In a foodie/blogger world it does NOT matter what the season is, pumpkin is ALWAYS a go 😉
So true! Thanks love!
I adooooooooooooooooooooooore pumpkin…all.year.long.
Right? It’s just the best, and totally good for you so 100% guiltless of course!
LOVE waffles and LOVE pumpkin! And I LOVE nut butters on anything! This recipe looks awesome! Pumpkin usually moistens things up, so I’m sure these were a hit!
Yes it’s great at that! If you don’t have pumpkin on hand you can probably use applesauce but I’m working on an even better super appley protein waffle recipe all of its own! I just did a chocolate pumpkin one today and it was DIVINE. Have to try that next with applesauce and see if it’s just as good!
I recently found a waffle maker in the back of one of my cabinets at my house at school! One of my old roommate must have left it there 🙂 I will definitely be trying out this recipe when I go back!
Isn’t it the best when you get a new appliance?! I am totally going to town on waffle recipes right now! Stay tuned for an amaaaazing chocolate protein waffle…and um, a chocolate chip protein waffle (vegan too!)…and, gee, I have plans (but haven’t made) blueberry waffles…eugh I should just stop. Lol.
Hey anna! just finished my exams and am in major catch up mode on blog reading 🙂 Love your recipe…I am a huge fan of protein pancakes/waffles in the morning. Just wondering what I could substitute for the greek yoghurt though??? I’m avoiding dairy and soy nowadays…maybe I can lurk for some coconut yoghurt
Hey girl! Yes, you can sub in soy or coconut milk yogurt though you’ll lose a tiny bit of protein – but not much, so no worries! Alternatively, you can use my vegan protein waffle recipe (link posted in today’s WIAW post). It’s for chocolate chip waffles but it would be easy to sub out some of the liquid for pumpkin and make it pumpkin if that’s what you want! x