Pumpkin Protein Waffles
These healthy Pumpkin Protein Waffles are a delicious way to add extra nutrition to a favorite breakfast! With warm cinnamon spice flavors, waffles make an easy weeknight dinner too! You can repurpose leftover mashed sweet potato or butternut squash, perfect for Thanksgiving leftovers. But, with canned pumpkin, these waffles can add a healthy hidden vegetable any time of year! Ready in 20 minutes!
Servings: 9 waffles
Calories: 263kcal
Equipment
- waffle maker
Ingredients
- 1 cup flour
- ½ cup almond flour
- 1½ cup rolled oats (or oat flour)
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 cup canned pumpkin puree
- 1 banana mashed
- 2 eggs
- 1 ½ cups milk
- ½ cup plain yogurt
- 4 Tablespoons butter melted
- 2 Tablespoons maple syrup plus more for serving
Instructions
- In a large bowl, whisk together the dry ingredients.
- Add all other ingredients and whisk until combined.
- Preheat a waffle maker, adding a heaping ½ cup of batter per waffle.
- Serve with butter and real maple syrup. Add fruit and sausage links for a larger meal.
Notes
- Pumpkin puree can be canned or homemade, or leftover mashed sweet potato or butternut squash puree.
- Extra canned pumpkin can be frozen.
- To freeze extras, lay hot waffles on a sheet pan and let sit in the freezer for an hour, then cut into halves or quarters and transfer to a freezer bag or airtight container. Reheat in the toaster or microwave.
- Waffle batter can be made into pancakes!
- Nutrition info is for 1 waffle.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 471mg | Potassium: 276mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4534IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg