Protein Pumpkin Waffles w/ Raspberry Syrup
I hope you enjoy these beauties and they ignite an excitement for fruity syrup.
What a beauty!
I resisted leaving the description of this recipe to just those two words.
This recipe blends the flavors of pumpkin spice and raspberry – to create a very protein packed waffle. I remember sitting at pancake diners and being fascinated by the fruit infused syrups. They had strawberry, chocolate, caramel and sometimes raspberry. I always grabbed for the traditional maple and berry flavors. This is a bit of an homage to those diner days – while making it plant-based and using real ingredients.
No shade to the diner, I just like real ingredients. Diner with whole food ingredients, now there’s an idea.
Ok back to the waffles! I added my favorite protein powder from Healthforce to these cakes, to amp up the protein.
I hope you enjoy these beauties and they ignite an excitement for fruity syrup.
Protein Pumpkin Waffles w/ Raspberry Syrup
Ingredients
- 2 cups gluten free flour*
- 2 cups unsweetened soy milk (warmed) *
- 1 tbsp apple cider vinegar
- ⅓ cup coconut oil (warmed and melted)
- 1 tbsp agave/sweetener of choice
- Pinch of salt
- ½ tsp vanilla extract
- 2 tbsp warrior food
- ⅔ cup pureed pumpkin
- ¾ tsp cinnamon powder
- ¼ tsp nutmeg
- ¼ tsp cardamom powder
- 3 ½ tsp baking powder
- 1 tbsp nut/seed butter*
Syrup:
- ⅔ cup frozen raspberries
- ⅓ cup maple syrup
Instructions
- In a large mixing bowl add warmed soy milk warmed coconut oil, vanilla extract, vinegar, agave and pumpkin puree – mix to combine
- In another large mixing bowl add flour, cinnamon, nutmeg, cardamom, baking powder, warrior food and salt – mix to combine
- Now add your wet ingredients into your dry ingredients – mixing very well
- Heat waffle maker
- When fully heated, pour in batter to the griddle about ¾ cup per waffle *
- Allow to cook according to your waffle makers instructions – for me it was about 5 minutes
- While the waffles were cooking; make the syrup fresh
- Place a small pot on the stove and heat on low flame
- Add in frozen raspberries
- Stir and allow to release moisture / warm until it turns into a beautiful pulp
- Add maple syrup to the raspberries, mix and pour over cooked waffles
- Add a dollop of nut/seed butter for extra protein and enjoy!
