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Pumpkin Waffles

Pumpkin Waffles

5 from 5 votes
These healthy, high-protein pumpkin waffles, made with oat flour, cottage cheese, canned pumpkin, and pumpkin spice, are the best fall breakfast!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 5 servings
Course: Breakfast, Brunch
Cuisine: American

Equipment

  • waffle maker

Ingredients

  • 2/3 cup 2% cottage cheese
  • 1/4 cup canned pumpkin
  • 2 large eggs (separated)
  • 1 1/2 teaspoon vanilla
  • 2 tbsp monk fruit sweetener ( or sugar of your choice)
  • 5 to 6 tablespoons water (add 1 tbsp at a time until batter is thick but pourable)
  • 1 1/4 cup oat flour (*or grind old-fashioned rolled oats in blender)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • 1/4 teaspoon kosher salt

Instructions

  • Heat a waffle iron on its medium setting.
  • Place cottage cheese, canned pumpkin, egg yolks, vanilla, and sugar, if using, in a large bowl. Add water, oat flour, cinnamon, pumpkin pie spice, baking powder and salt and mix until mixture is smooth batter.
  • Beat the egg whites to soft peaks in another medium bowl. Then fold into the batter.
  • Spray pre-heated mini or standard size waffle iron with oil spray.
  • Pour batter into iron (about 1/4 cup of mini or ½ cup if larger) and cook until golden brown and steam is no longer being released, about 3 minutes.

Notes

*check labels for gluten-free.
Top with maple syrup, agave, almond butter, pumpkin butter, apple butter or honey. Sliced bananas would be a good fruit option.

Nutrition

Serving: 2small pancakes (1/2 cup batter), Calories: 175kcal, Carbohydrates: 29g, Protein: 9g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 195.5mg, Fiber: 3.5g, Sugar: 1g
- WW Points: 4