Pumpkin Spice Protein Waffles with Spiced Cider Reduction

 

This recipe for Pumpkin Spice Protein Waffles combines two autumn classics–pumpkin and apple–with fragrant fall spices. The Spiced Cider Reduction is not overly sweet and serves as a lovely complement to the waffles.

I like to serve these with chunky applesauce and a dollop of Greek yogurt. They freeze well, so make sure to plan for leftovers!

Happy September!

spiced cider syrup
Spiced Cider Reduction

Pumpkin Spice Protein Waffles with Spiced Cider Reduction

Yields: 6-8 Belgian waffles

2 eggs
1 3/4 cups almond milk or dairy milk
1/3 cup coconut oil
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 scoops whey protein powder (I like unflavored, cinnamon, or vanilla)
1 tablespoon + 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Spiced Cider Reduction

2 cups unsweetened apple cider
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon butter

  1. For Spiced Cider Reduction: Combine apple cider and spices in a small, shallow saucepan. Bring to boil over medium-high heat. Lower heat and simmer until reduced by half and syrupy (about 30 minutes). Remove from heat and stir in butter. Keep warm to serve.
  2. While syrup is reducing, preheat waffle iron. In a large mixing bowl, whisk together eggs, milk, oil, sugar, salt, and pumpkin puree. In a separate bowl, whisk together flour, protein powder, baking powder, and spices. Whisk dry ingredients into wet ingredients just until incorporated.
  3. Spray waffle iron with nonstick pan spray. Cook waffles according to manufacturer’s directions. Serve warm with Spiced Cider Reduction, if desired.

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