1 Tbsp butter (for dairy-free use vegan margarine)
1.5 Tbsp of light cream cheese, softened (for dairy-free use Daiya cream cheese style spread)
1 cup confectioners (icing) sugar
1 tsp vanilla
2 Tbsp+ unsweetened almond milk (or milk of choice)
Instructions
Preheat your waffle iron.
Mix the dry ingredients in a large bowl (oat flour, flax, whey protein, pumpkin pie spice, baking powder).
Add in the wet ingredients (vanilla, milk, pumpkin, eggs).
Mix until blended together. Allow the batter to sit for 5 minutes to thicken up a bit.
Spray your waffle iron with cooking spray. Add approx 3 Tbsp of the waffle mixture to each waffle slot.
Cook for about 5-6 minutes, they will start to darken and become crispy on the outside when done.
For the cream cheese syrup, whisk all the syrup ingredients together, adding enough milk so its a consistency you want.
Serve waffles with cream cheese syrup if desired.
Notes
Nutrition per 1 Tbsp cream cheese syrup Calories: 66 Fat: 1.7 g (1 g saturated) Sodium: 24 mg Carbs: 12.4 g Sugars: 11.7 g Protein: 0.1 g
Nutrition
Serving size: 1 waffle no syrup Calories: 104 Fat: 2.7 g Saturated fat: .6 g Carbs: 12 g Sugar: 1.4 g Sodium: 81 mg Fiber: 2.3 g Protein: 7.6 g Cholesterol: 34 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/pumpkin-spice-whey-protein-waffles/