Pumpkin Maple Waffles and Bacon. With a Cinnamon Pumpkin Protein Icing.
These are amazing. Go make them now 🙂
1/2 cup canned (or pureed!) pumpkin
1/2 cup almond flour
1/4 cup almond milk
2 tablespoons maple syrup
3 large eggs
1/4 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin spice
1/4 teaspoon salt
Heat up your waffle iron.
In a bowl, mix together your almond milk, eggs, maple syrup, baking soda, vanilla, and spices.
Add the pumpkin and almond flour. Blend well.
This should make around 3-4 waffles, depending on how thick you want to make them. They will expand similarly to normal pancakes.
For the “icing”, we blended two scoops of protein powder and added in pumpkin spice and maple syrup. We just kind of eyeballed it.
This breakdown is per serving (two waffles + 1 slice of bacon)
The protein powder I used for the icing packs 25grams of protein per scoop. So two scoops, + a little almond milk (until it gets the right texture) makes this dish packed with protein.
And, of course, I cooked up two slices of bacon to go along with the waffles.
Incase you never knew the macro breakdown of bacon, here ya go:
For two slices- Fat: 20G, Protein:5.26G, Carbs:.3 G