Sugar-Free Pumpkin Protein Waffles
Packed with protein, these pumpkin waffles make for the perfect morning meal to keep you satiated and satisfied. Enjoy any time of year (not just in the fall!) for a blood sugar balancing breakfast. Gluten-free and sugar-free
Equipment
- Waffle iron
- Blender or large mixing bowl
Ingredients
- 1 egg
- 4 egg whites or 134g egg whites
- 1/2 cup pumpkin puree 127g
- 1 cup cottage cheese 220g
- 1/2 cup almond milk or dairy-free milk of choice
- 1 scoop vanilla protein powder
- 1 scoop whey protein powder 143g; or use an additional scoop of the plant-based
- 1 1/3 cup gluten-free rolled oats or sub with oat flour; see note
Instructions
- Preheat waffle iron and spray with cooking spray.
- Add all ingredients to a high-speed blender. Process until a smooth batter is formed.
- Cook waffles according to your waffle iron.
Notes
For the oat flour substitution: I would use 1 cup, and then slowly add more flour a tablespoon at a time until desired pancake batter consistency is reachedÂ