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Pumpkin Protein Waffles

There is just something about autumn. Pumpkins! Super flavourful, healthy and filling, a great dish to start the fall season right! These gluten-free pumpkin waffles are crispy on the outside and soft on the inside! Since these have the added boost of protein, they are a much more satisfying breakfast than waffles alone. So grab that pumpkin and get ready to upgrade your morning meal!


Protein Waffle Ingredients


1 scoop of Pea Protein Classic Vanilla


1 tbsp. Nutristrength Coconut oil, melted


100 g pumpkin puree (I used freshly baked pumpkin)


2 egg whites


1 tsp baking powder


30g oats, gluten-free


10 g coconut flour


50 ml coconut milk


Toppings


Coconut cream/coconut yoghurt


Maple syrup/honey



Pumpkin Waffle Method



  1. Preheat your waffle maker.

  2. Using a hand blender, blend pumpkin, egg whites, coconut oil and coconut milk until smooth.

  3. In a bowl, combine the protein powder, oats, coconut flour and baking powder.

  4. Mix the dry and wet ingredients to form a batter.

  5. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter. (I got 3 waffles)

  6. Top the waffles with coconut cream/yoghurt and maple syrup. Enjoy!


So, there you have it! More of a treat than a trick – give our pumpkin waffles a go and tag us in your photos with #ExploreSomethingNew!