Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh, not pie filling)
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups oat flour (blended rolled oats)
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray (olive oil or coconut oil)
Instructions
- Preheat the Iron: Turn on your waffle iron and set it to a medium-high heat setting. Lightly coat it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, and vanilla extract until the mixture is smooth and well-combined.
- Add Dry Ingredients: Sift in the oat flour, protein powder, pumpkin pie spice, baking powder, and salt. Stir gently until just combined. Be careful not to overmix, as this can make the waffles tough.
- Let Batter Rest: Allow the batter to sit for about 5 minutes. This helps the oat flour hydrate, resulting in a fluffier texture.
- Cook the Waffles: Pour about 1/2 cup of batter (or according to your iron’s size) onto the hot waffle iron. Close the lid and cook for 3 to 5 minutes, or until the steam stops escaping and the waffle is crispy and golden.
- Serve Warm: Carefully remove the waffle with a fork and repeat with the remaining batter. Serve immediately with your favorite toppings.
- Cook Time: 15 minutes