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!
Pumpkin Spice Protein Waffles with Spiced Cider Reduction
Yields: 6-8 Belgian waffles
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
- 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.
- 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.
- Spray waffle iron with nonstick pan spray. Cook waffles according to manufacturer’s directions. Serve warm with Spiced Cider Reduction, if desired.