Recipe courtesy of Katie Lee Biegel
Pumpkin Protein Waffles
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 36 mg
- Sodium
- 320 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 36 mg
- Sodium
- 320 mg
Ingredients
Directions
Special equipment:
a waffle iron- Preheat a waffle iron.
- Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth.
- Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer's instructions). Repeat with remaining batter.
- Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster.
