Pumpkin Waffles (Vegan, WFPB, high-protein)

These whole grain pumpkin waffles are a delicious fall breakfast with endless topping ideas! You can add protein powder without even noticing it, and top it with high-protein pumpkin peanut butter spread and non-dairy greek yogurt for a balanced breakfast that feels indulgent!

If you don’t have a waffle maker, I have an equally cozy and yummy pumpkin pancake recipe. Pancakes are also faster if you’re making a lot for a crowd.

About the Toppings

I like to load up waffles and pancakes with as many nutritious toppings as possible. Here, I used some of the leftover pumpkin to make my Pumpkin Peanut Butter Dip and spread it on the waffles. This adds more beta carotene from more pumpkin, and some healthy fats and protein from the peanut butter. It’s also less sugar than using maple syrup alone. If you haven’t made that dip yet, you need to! The dip is delicious with apple slices!

I added a drizzle of my homemade soy milk yogurt I had in the fridge, for a creamy, tangy element that complements the other flavors so well!

You can also add chopped apples or pears, make a simple apple syrup from apple juice, or be classic and go with just pure maple syrup.

Waffle Maker

This is the exact waffle maker I have, and it’s beautifully non-stick. When it comes to waffles, I just don’t have it in me to choose the non-toxic ceramic versions because they always stick and the waffles are inevitably impossible to get out or eat. We don’t make waffles often, but this maker has lasted us several years and remains very non-stick with fluffy, perfect waffles every time.

I wish I could fit a whole can of pumpkin into these waffles, but too much pumpkin weighs them down and they are gummy and dense. With your leftover pumpkin, you might also like to try these other recipes!

Pumpkin Mug Cake

Pumpkin Baked Oatmeal

Pumpkin Cookie Dip (Sweet Pumpkin Hummus)

The Best Healthy Pumpkin Muffins

Pumpkin Spice Hot Chocolate Latte

Double Chocolate Pumpkin Brownies

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Pumpkin Waffles (vegan, WFPB, high-protein)

Make these hearty waffles made with whole grains.

Servings 8 waffles

Author Faith Ralphs

Ingredients

• 2 cups almond milk (or other milk)
• 1.5 TBSP apple cider vinegar
• 1/2 cup pumpkin puree
• 1 tsp pure vanilla extract
• 2 cups whole wheat flour or spelt flour (or 1 cup oat flour, 1 cup GF all purpose flour)
• 1/2 cup almond flour (replace with 1/4 cup oil for nut allergies)
• 2 scoops vanilla protein powder (optional)
• 2 TBSP ground flax seed
• 2.5 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 TBSP maple syrup (for sweet waffles) I always omit this since I put sweet toppings on them.

Instructions

• Get the waffle iron heating up.
• In a medium-sized bowl, stir together the milk and vinegar. This creates "buttermilk." Add the pumpkin and vanilla.
• In a separate bowl, stir together the dry ingredients. Then, pour in the liquid pumpkin mixture.
• Spread the batter onto the waffle maker, spraying with oil first if yours is not non-stick. Cook until ready.
• A single recipe makes 7-8 large waffles.

Topping Ideas

• Use the leftover pumpkin to make a quick pumpkin peanut butter dip/spread. Stir together equal parts pumpkin and peanut butter, adding some honey or maple syrup until just sweet enough, and some cinnamon.
• Top with vegan yogurt (I use my homemade soy yogurt sweetened with a little maple syrup).
• Make apple cinnamon syrup.
• Applesauce, chopped pears, sliced bananas.

Notes

For gluten free, use 1 cup certified gluten free oat flour and 1 cup all purpose gluten free flour. Delicious and fluffy!

I used this Naked Shake pea protein powder.