Healthy Protein Pumpkin Waffles

Weekend mornings in the fall are my favorite. With all of the doors and windows open, I love snuggling under a blanket with a warm cup of matcha in hand. There’s something relaxing about feeling the crisp, cool air on a weekend morning. It’s one of the rare times where I slow down and disconnect. I’m typically the first one awake, so I also take advantage of the extra time by cooking a hot or “fancy” breakfast. This weekend’s debut: healthy protein pumpkin waffles. These healthy waffles are fluffy on the inside and crisp on the outside. If you haven’t tried it, you NEED to drizzle these waffles with pecan or almond butter.

Does anyone else mix up food? Every time I make waffles, my brain wants to call them pancakes. This recipe can be made into pancakes if you don’t have a waffle iron, so at least I’m not completely wrong in calling them pancakes. Waffle or pancake, it’s delicious either way! The collagen is completely optional, but it helps to add extra protein without altering the flavor or texture. If you’re looking to reduce the carbs in this recipe, you could also swap in 1/4 cup of almond flour for the oats. Give this recipe a try and let me know how it turns out!

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Healthy Protein Pumpkin Waffles

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Serves: 1

Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes

These fluffy, spiced pumpkin waffles are a healthy way to start the day. Top them with pecan butter and they just might be your favorite breakfast.

Ingredients

• 1/4 cup (20g) rolled oats*, finely ground into flour
• 1 scoop (10g) unsweetened collagen, optional
• 3/4 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• Pinch of baking soda
• Pinch of salt
• 1 egg
• 2 tbsp (31g) pumpkin purée
• 2 tbsp (30ml) unsweetened coconut or almond milk
• 1/2 tsp apple cider vinegar

Instructions

1

Preheat a waffle iron.

2

Combine the ground oats, collagen, spices, baking powder, baking soda, and salt in a small bowl. Set aside.

3

In a separate bowl, whisk the egg, pumpkin, milk, and apple cider vinegar until well combined.

4

Add the dry ingredients to the wet and stir until just combined.

5

Coat the waffle iron with nonstick cooking spray. Add the batter and cook according to the instructions for your waffle iron.

6

Serve warm and enjoy with your favorite toppings!

Nutrition

• 216 Calories
• 21.4g Carbohydrates
• 6.8g Fat
• 18g Protein
• 2.1g Saturated fat
• 5.4g Sugar

Notes

* Make sure your oats are gluten-free if you have a gluten intolerance.
** I used a mini waffle iron, so it made 3 small waffles.
*** If you don’t own a waffle iron, these can be made on the stove as pancakes.