Want to make something delicious this weekend? Try these pumpkin spice whey protein waffles. With a hint of pumpkin spice, and a drizzle of sweet cream cheese syrup, this might become your favorite fall breakfast. But what’s even better? Make a batch of these on the weekend and freeze the rest for a quick breakfast throughout the week. Just pop them in the toaster like a toaster waffle! Since these have the added boost of protein, they are a much more satisfying breakfast than waffles alone. Each waffles boasts almost 8g of protein!
This recipe is a modification of my popular whey protein waffle recipe, but with a pumpkin kick! They come out crispy with a soft center and are a really great texture for having whey protein in them. If you’ve ever baked a lot with whey protein, you’ll know that it can sometimes be tricky.
My girls really loved these, which makes me so happy, and they’re a pretty complete breakfast! Oats, eggs, protein and pumpkin. A lot of good for you ingredients in there. 1 is usually enough for them and they are filled up and ready for the morning.
I had some of the dairy-free cream cheese kicking around from when I made my pumpkin bars the other day, so I figured why not use it again to create a cream cheese syrup instead of putting on plain maple syrup. Well. Let me tell you, the syrup puts these waffles over.the.top. So yummy.
Enjoy them however you wish, and if you really want to make a pumpkin spice explosion, you could add a little pumpkin spice to some warmed maple syrup, and that would be delicious too! If I’m wanting to keep it very low sugar, I’d use my Nature’s Hollow sugar-free maple syrup. Its the best one I’ve tried, and I like that its sweetened with xylitol instead of sucralose.
Once the waffles are cooled at room temp, I throw them in a storage bag and put them in the freezer. Once frozen, its so easy to just grab one and pop it in the toaster for a couple minutes to re-heat them.
- 2 cups oat flour (grind up oats in your blender or food processor)
- 2 Tbsp flax seeds (chia seeds work too)
- ¾ cup whey protein, vanilla (I used Whey Gourmet)
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup unsweetened almond milk (or milk of choice)
- 1 cup pumpkin (canned plain pumpkin)
- 2 eggs
- 25 drops vanilla stevia (*optional)
- 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)
- 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.
Calories: 66 Fat: 1.7 g (1 g saturated) Sodium: 24 mg Carbs: 12.4 g Sugars: 11.7 g
Protein: 0.1 g