
Nutritional Analysis
Serving size: 1 waffle 4 servings per recipe
-
250
Calories
-
19g
Protein
-
3g
Fat
-
40g
Carbs
-
4g
Fiber
-
15g
Total Sugars
-
10g
Added Sugars
Ingredients
- 1 cup white whole wheat flour
- 3 tablespoons brown sugar
- 2 scoops vanilla whey protein powder*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup canned pumpkin puree
- 1 cup milk of choice
- 1 large egg
*We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.
Directions
Step 1
In a large bowl, whisk the flour, brown sugar, whey protein, baking powder, baking soda, pumpkin pie spice and cinnamon.
Step 2
Add the pumpkin puree, milk and egg. Whisk to combine.
Step 3
Pour the batter into a lightly oiled waffle maker on medium-low heat and cook according to the waffle maker directions. Take care not to over-fill the waffle maker, or you may have overflow once the batter puffs up.
Step 4
Remove waffles from the waffle iron and enjoy right away, or store in the refrigerator in an airtight container for up to 4 days.
Step 5
To freeze, place cooled waffles on a baking sheet and place in the freezer. Once firm, transfer waffles to a freezer-safe bag and store for up to 3 months.