So we’ve been gone for a week of Thanksgiving festivities with family. Which is my FAVORITE! But it also meant a week of trying to stay SOMEWHAT on track at my mom’s, at restaurants, at a hotel, and obviously through massive amounts of purred starchy vegetables and mounds of other delicious carbs at Thanksgiving dinner! It was amazing. And impossible. And amazing.
BUT— like everyone else, I’m always ready to return to my kitchen and normal eating… and I’m always surprised how much I miss my own food! But it’s still kind of a hard transition after inevitably indulging a bit over the past week. These pumpkin protein waffles seemed like the perfect way to ease back into my macro-friendly fair without having to totally say goodbye to the tastes of the season!
I really do love waffles. But I’m not one that eats them every day like some. First of all I’m skimpy on breakfast. Food just isn’t valuable enough to me usually during the busy rush of the morning. And second, I just generally prefer foods I can pile high with veggies so they feel BIGGER. And I don’t know– veggies just don’t go with this. And eating some random side of boring veggies is NOT the same thing to me.
But sometimes starting the day with a waffle just feels like it’s gonna mean really good things for the day. And I’m on board with that. Like you already deserved to be treated. And yet the macros for this whole plate are only: 35c/3f/32p and 280 calories. NOT a bad way to kick off my food diary.
I got this recipe originally from Amber, my then-macro coach, @biceps.after.babies and love them! It makes two whole waffles in my skinny iron which I prefer. But I’m sure you can go Belgian if that’s your thing. I topped it with (get ready) I can’t believe it’s not butter spray and Walden farms pancake syrup (both of which scare me because -what are they made of if there’s no calories.. but then I don’t have to track a thing and I actually love them! So I push my food morality aside and relish in macro-free flavor– judge me quietly I’m fine with that I deserve it)… then fat free whipped, raspberries, and a few mini chocolate chips.
Here you go!
Pumpkin Protein Kodiak Waffles
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 35 g Kodiak cakes @kodiakcakes
- 6 g Pescience snickerdoodle protein powder but you could try your favorite flavor. Casein protein is best for baking rather than whey.
- 50 g egg whites
- 60 g puréed pumpkin
- 1/4 cup water
- 3/4 tsp pumpkin spice
Toppings:
- Walden Farms pancake syrup you can find this at Sprouts and some other grocery stores
- 20 g fat free whipped cream
- 5 g mini chocolate chips
- 15 g raspberries
Instructions
- Spray iron, scoop half the batter on, cook, remove, repeat!
- Top with butter spray if you’re a Fabio fan like me, Walden Farms syrup or favorite low sugar syrup, fat free whipped cream, mini chocolate chips, and berries. Or fine do it your way and put whatever you want. I also love mixing PB2 with the syrup.
- Enjoy!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
This was really good! I used pumpkin spice protein powder and milk instead of water and turned out great! Thanks!
Saw these on your Instagram and with it being fall I decided to give them a try. So so good and so simple! I love that I get to pack a lot of protein into my day to start and my little ones ask for them now too! Great recipe thanks for sharing!
So glad you liked them! Thanks for commenting!
I made these tonight and they were SO good! I used 60g of plain Greek yogurt instead of eggs whites and used a scoop of IHM Vanilla protein powder. They were awesome! Thank you for this recipe ❤️