Pumpkin Protein Waffles are crispy on the outside yet moist throughout. A delicious way to get more protein and nutrition!
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond meal (ground almonds)
- 4 teaspoons baking powder
- 2 tablespoons sugar (I prefer coconut sugar or sucanat)
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/4 teaspoon salt
- 2 1/2 cups almond milk (or any other kind of milk)
- 4 teaspoons melted virgin coconut oil
- 2 eggs
- 1 cup pureed pumpkin (1/2 a can)
- 1 teaspoon vanilla
- In a large bowl, combine all dry ingredients (flour through salt).
- In a separate bowl, whisk together the wet ingredients (milk through vanilla).
- Pour wet ingredients into the dry and stir just until combined.
- Let the batter rest for about 5 minutes.
- Grease a hot waffle iron and pour about 1/3 cup batter per 4-inch waffle. Cook each batch according to waffle iron directions (mine took about 4 minutes.)
Freezer Meal Instructions:
Cook waffles on waffle maker as directed. Place waffles on a baking sheet (that’s covered in parchment or waxed paper) in a single layer. Flash freeze the waffles long enough for them to be solid. Then place in freezer safe bag or container separating each layer of waffles with waxed paper. Freeze up to 3 months.
Thaw waffles in fridge or warm slightly in microwave. You can warm them in toaster or microwave.