Pumpkin Spice Protein Waffles

Pumpkin Spice Protein Waffles

Breakfast is the most important meal of the day.  We have all heard it and it’s true. So why not start your day with a protein packed delicious taste of fall with these protein waffles?  Add a side of #PSL and you are the Pumpkinest of the Pumpkinest! (Is that even a word?  Well, I’m making it one now 🙂  But seriously, these are so warm and comforting and need to be eaten slow to be fully enjoyed.  The pumpkin profile is well balanced with the vanilla protein.  Try these out this weekend and kick off October the right way…with PUMPKIN!

So- todays random pumpkin fact:

Pumpkins were one recommended for moving freckles and curing snake bites.  (Seriously.  I can’t make this stuff up! haha!)

Ingredients

1/4C Gluten Free Baking Mix (I used King Arthur GF Baking Mix)
1 scoop 1stPhorm Level-1 Vanilla Ice Cream Protein
1 teaspoon stevia in the raw
1 Tablespoon brown sugar substitute (I used Splenda)
1 teaspoon pumpkin pie spice
pinch of salt
1/4C Canned pumpkin
3 Tablespoons liquid egg whites
1/4C & 2 Tablespoons unsweetened almond milk

Directions:

In a medium bowl, combine baking mix, protein, stevia, brown sugar substitute, pumpkin pie spice and salt. Stir well.

Next, add in the canned pumpkin, liquid egg whites and almond milk. Whisk until smooth and well combined.

Heat your waffle iron to medium setting. Once heated, pour half of batter onto center of waffle iron. Close the lid and allow to cook 3-4 min then flip (if you have this version) and continue to cook another 2-3 minutes until golden brown. If you have a stationary waffle iron- let cook approx 5-6 min. or until golden brown. **Cook times will vary based upon type/age of waffle iron.

Remove carefully and serve. Makes 2 waffles

Photo shown topped with sugar free syrup, 1 Tablespoons chopped walnuts and whipped cream. Topping not included in nutrition information.

Nutrition Facts

Serving Size 2 waffles
Calories 321
Fat 4g
Carbohydrate 38g
Sugar 8g
Protein 32g

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