Crispy on the outside, light and fluffy inside, these gluten-free protein pumpkin waffles are packed with fiber and rich, nutty flavors.
It may be daunting to try flours that you are not used to but these ancient grains have so much to offer in the way of health. The fiber will keep you feeling fuller for longer and the nuttier flavor packs extra punch on your taste buds. Forget the subpar ingredients and empty calories the frozen varieties are loaded with; these easy-to-make protein pumpkin waffles make a perfect autumn breakfast or even a pre-workout power snack.
Protein Pumpkin Waffles
Ingredients
- ¾ cup amaranth flour (ground amaranth)
- 1 cup oat flour (ground oats)
- 1 scoop Sunwarrior Active Protein, vanilla flavor
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon Himalayan crystal salt
- 1½ teaspoons cinnamon
- ½ teaspoon fresh nutmeg (grated)
- ¼ teaspoon allspice
- 1 cup pumpkin puree
- 1¼ cups almond milk (add more if necessary)
- 2 tablespoons coconut butter or coconut oil (melted)
- 2 tablespoons ground flax
- 1-2 teaspoons vanilla
- 1-2 teaspoons maple syrup
Directions:
- Preheat your waffle iron.
- Combine all dry ingredients in a medium bowl.
- Combine the wet ingredients in another bowl.
- Mix the wet ingredients into the dry to form a thick batter.
- Scoop batter onto the waffle iron
- Cook until crispy. They take a little longer than non-vegan waffles to cook but they will get crispy and delicious. It could take up to 12 minutes.
- Remove from waffle iron and serve with maple syrup, or top with Coconut Whip Cream
Enjoy these gluten-free protein pumpkin waffles as a wholesome, delicious way to start your day or power through your afternoon. Whether topped with maple syrup or coconut whipped cream, they’re sure to become a seasonal favorite, providing a nutritious and flavorful treat that satisfies your taste buds while keeping you energized and full. Perfect for breakfast, a pre-workout snack, or even a cozy autumn brunch!
