These pumpkin-almond waffles with protein are the perfect way to start any day! Each waffle is fluffy, full of flavor, and packs 8 grams of protein, thanks to Naked Almond Flour!
This is a sponsored post written by me on behalf of Naked Nutrition. All opinions are my own.
If carb-heavy waffles and pancakes leave you feeling a little sluggish in the mornings, they need an upgrade! These protein packed pumpkin-almond waffles are full of seasonal flavor, fluffy on the inside, with the perfect crunch on the outside. And because we swap some of the flour with almond flour, each waffle has 8 grams of protein to help keep you full and satisfied. Serve these alongside a spinach frittata or with a side of sous vide bacon for a tasty, balanced weekend breakfast!
Wishing you could enjoy waffles any morning of the week? While these fall-favorite waffles only take around 15 minutes to make, start to finish and you can easily freeze leftovers to reheat in the toaster for a quick and delicious weekday breakfast! That's fast enough for any busy morning!
To make these waffles as filling and satisfying as possible, I turned to one of my favorite bake-worthy protein powders. Naked Almond Flour is made from only powdered almonds. No artificial flavors or sweeteners, no fillers, and no gums or thickeners. It's literally just powdered almonds and adds the most amazing nutty flavor to these waffles. Almonds are naturally high in protein and low in carbohydrates, helping to make these waffles more balanced, nutritious, and flavorful than ones using only whole wheat flour.
🛒 Ingredients You'll Need
- Whole Wheat Flour - used as the waffle base, adding a hearty texture and more nutrition than all-purpose flour.
- Naked Almond Flour - adds a nutty flavor, a bit more softness to the waffles, and plenty of protein to make these pumpkin waffles a more balanced breakfast choice.
- Pumpkin Puree - for a velvety texture and seasonal fall and winter flavor.
- Buttermilk - for a slight tang in flavor and to lighten the dough, keeping the waffles from being too dense.
- Vanilla Extract - adds a delicate vanilla flavor.
- Eggs - act as a binding agent and give the waffles structure.
- Vegetable Oil - a source of fat to keep the waffles tender. Can use any type of vegetable oil.
- Pumpkin Pie Spice - made from a blend of cinnamon, nutmeg, ginger, cloves, and allspice for a slightly spicy and warm flavor, complementing the pumpkin.
- Sugar - just a small amount to sweeten up the waffles.
- Baking Powder - for a slight rise while they bake in the waffle iron.
- Salt - to enhance the overall flavor of the waffles. Just a bit goes a long way!
🥣 Step-By-Step Recipe Instructions
Step 1: Preheat the waffle maker on medium-high heat. Whisk the flour, baking powder, and salt together in a large bowl.
Step 2: Whisk the remaining ingredients in a separate, medium bowl until combined.
Step 3: Pour the wet ingredients into the dry ingredients and whisk until combined and no large lumps remain.
Step 4: Pour some batter into each well of the waffle maker and close the lid.
Step 5: Cook the waffles until golden brown and crisp, 5-6 minutes.
Step 6: Serve the warm waffles with syrup and your favorite toppings!
Don't feel like adding other foods like eggs or bacon to balance your plate of waffles? With this pumpkin-almond waffle recipe, there's no need. Three waffles have an amazing 24 grams of protein. Each bite has a perfectly soft center with the little crunch you love and miles of pumpkin spice flavor!
🙋🏼♀️ Recipe FAQS
On medium-high heat, waffles should be fully cooked after 5-6 minutes.
To make waffles higher in protein, use a high-protein flour like powdered almonds. You can also include additions like chia seeds, crushed nuts, or even slather them with peanut butter!
💭 Expert Tips
- Avoid overmixing the batter. Mix the wet ingredients into the dry until just combined until most flour spots are gone.
- Store any leftover waffles in the refrigerator in an airtight container for up to 3 days. Reheat by placing them into the toaster or toaster oven until heated through.
- To make freezer waffles, follow the directions, but slightly undercook the waffles so the outsides are not quite golden brown. Lay them on a parchment-lined baking sheet in a single layer and freeze for at least 2 hours. Store them in a freezer-safe bag for up to 3 months. To reheat, just take a waffle out of the freezer and pop it into the toaster until heated through.
🍪 More Pumpkin Recipes
Pumpkin-Almond Waffles Recipe
- waffle maker
- 1 cup whole wheat flour
- ½ cup Naked Almond Flour
- 1½ teaspoons baking powder
- ⅛ teaspoon kosher salt
- 2 eggs
- ½ cup vegetable oil
- ¼ cup canned pumpkin
- 2 Tablespoons granulated sugar
- ¾ cup buttermilk
- 2 Tablespoons pumpkin pie spice mix
- 1 teaspoon vanilla extract
- Preheat the waffle maker on medium-high heat.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Whisk the remaining ingredients in a medium bowl until combined. Pour into the dry ingredients and whisk until combined and no large lumps remain.
- Pour some batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, 5-6 minutes.
- Serve the warm waffles with your favorite toppings!