Recipe: Protein-Packed Pumpkin Pie Waffles
The batter can be prepared up to two days in advance and kept chilled in the refrigerator.
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Wake up your breakfast routine with these protein-packed waffles. The batter can be prepared up to two days in advance and kept chilled in the refrigerator. No waffle maker? The same batter can be used to make pancakes. Try serving with sauteed apples or pears.
Pumpkin Pie Waffles Recipe
- 2 large eggs
- 2/3 cup buttermilk
- 3/4 cup pumpkin pure
- 1/2 cup plain Greek yogurt
- 1 1/4 cups oat flour
- 1/2 cup almond flour
- 2 tsp. baking powder
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Place all of the ingredients in a blender container and blend until smooth. Let the batter rest for 10 minutes, so the flour has time to soak up some of the moisture. Grease a waffle iron, place 1/3 cup batter for each waffle into the waffle iron and cook until golden and set, 3 to 5 minutes. Keep waffles warm in a 200-degree oven while you prepare remaining batter.
Nutritional Information per Serving: 409 Calories, 20g Protein, 20g Fat, 39g Carbs, 217 mg Sodium
This article originally appeared on Womensrunning.com.