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Protein Pumpkin Waffles w/ Raspberry Syrup

Print Recipe
This recipe blends the flavors of pumpkin spice and raspberry - to create a very protein packed waffle.
Course Breakfast, Dessert
Cuisine American

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!

Notes

For this recipe I used Namaste Organic GF Flour blend - another good alternative is Bobs Red Mill.
For this recipe I used soy milk - I also like hemp and coconut.
For this recipe I used Sunflower butter, pick your favorite!
Depending on your waffle griddle / maker - your cook time and batter scoop will vary. Best to follow your maker/griddle instructions.