It’s finally here, Fall equinox… the first day of fall also known as the day it’s acceptable to have pumpkin everything! I’ve already decorated, don’t judge 😬 This time of year I’m basically a walking cliche, but I can’t help myself… the colors, the crisp cool air, the scarves, the boots… ahhhhh. But, on a more serious note, I am always extra reflective this time of year and always feel full of hope, gratefulness, motivation and eagerness to make wonderful things happen in life.
Last week I shared a Pumpkin Pie Protein Smoothie and this week I am sharing another favorite- Pumpkin Protein Waffles! (or Pancakes, pick your weapon). I love protein waffles and pancakes, and I eat them several times a week… they are super easy to meal prep in advance for a quick weekday breakfast, how can one say no to that?
Just like the Pumpkin Pie Protein Smoothie, you can use canned pumpkin or fresh pureed, I prefer fresh but it’s really just a matter of preference and how much time you want to spend. I love the smell of the pumpkin roasting in the oven…
Normally I switch between making the batter from scratch, or using Kodiak Cake mix (for some reason this way seems quicker, but that’s probably just in my head and not actually any quicker). I’ll share both ways, as each is a bit different. Either way it’s an easy, healthy alternative to the usual carb loaded version we all love to indulge in… and trust me, I still do on occasion.
Pumpkin Protein Waffles or Pancakes, from Scratch
I top my waffles and pancakes with chopped pecans, sliced bananas, and bit of maple syrup!
- 1 Scoop Vanilla Protein of choice
- 1/4 C Pumpkin Puree
- 1/4 C Egg White
- 1 TBS of Coconut Almond Milk (or whatever milk you choose) Sometimes I add a little more if it seems too thick
- 1 tsp Pumpkin Pie Spice
- 1/2 TBS Ground Flaxseed (optional)
- A dash of Stevia
- A small splash of Vanilla Extract
- Pecans and Sliced Bananas for topping
- 100% Maple Syrup or Agave
- Mix all the ingredients together
- Cook in a waffle iron (for waffles) that has been sprayed with coconut oil spray, or in a pan on med heat until cooked through!
Kodiak Cake Protein Waffle/Pancakes
- 1 Cup Kodiak Cake mix
- 1/2 Cup Coconut Almond Milk
- 1/2 Cup Water
- 1 Egg
- 1 tsp Pumpkin Pie Spice
- 1/4 Cup Pumpkin Puree
- Small splash of vanilla extract
Mix together and cook in a waffle iron or on stove as a pancake. Simple as that!
I top my waffles and pancakes with banana slices and chopped pecans with maple syrup or agave, but there are plenty of add-ons- like whipped cream topping, walnuts, chocolate chips in the batter etc. I choose maple syrup for many reasons, but mainly that it has a slightly lower glycemic index, and has antioxidants… things refined sugar knows nothing about. But I also use a very small amount of 100% maple syrup (or agave). A little note on the Kodiak cakes, the recipe makes several servings so I always wrap them and put them in the fridge and eat them throughout the week.
What I love most about these recipes is that I can eat my breakfast feeling guilt free, and yet they still taste delicious. With life as busy as it is, I also love having an easy option to reheat on busy mornings. The toaster works great for rewarming the waffles!
Hope you enjoy!
I’ll be sharing one more “pumpkin” recipe next week (Hint: dinner recipe!)