Pumpkin Protein Waffles (Gluten-Free Oat Flour)
Equipment
- Waffle Maker Cooks 4 at a time!
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup plain greek yogurt
- 1/2 cup milk
- 1/4 cup light olive oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup oat flour (120g)
- 1/2 cup vanilla protein powder (60g)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, whisk together 1/2 cup pumpkin puree, 1/2 cup plain Greek yogurt, 1/2 cup milk, 1/4 cup light olive oil, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 3 eggs until completely smooth and well combined.
- Add 1 cup oat flour, 1/2 cup vanilla protein powder, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt and whisk until smooth. Be careful not to overmix.
- Pour the recommended amount of batter for your waffle iron and cook according to your machine's settings until golden brown and crispy.
- Allow waffles to cool slightly before serving to let them firm up. Serve immediately with your favorite toppings, or cool completely before storing in the refrigerator for up to 5 days or freezer for up to 3 months.
Video
Notes
Don't overmix the batter: Stir just until ingredients are combined to keep the waffles tender instead of tough and chewy.
Keep extra milk handy: The batter may thicken as it sits and you’re cooking your waffles. Add 1 tablespoon of milk as needed to maintain a thick but pourable consistency.
Preheat your waffle iron properly: A fully heated waffle iron ensures crispy exteriors and prevents sticking.
Cool before storing: Let waffles cool completely on a wire rack before freezing to prevent ice crystals from forming.
Did you make this recipe?Please let me know in the comments below how it turned out :)