Protein Waffles with a Pumpkin Twist!

From all of your comments on this Facebook post, it was pretty clear to me that many of you would love a healthy Pumpkin Waffle recipe, so…here you go! And since I already have a fan—and fam—fave Protein Waffle recipe on this blog, I thought, “Why reinvent the wheel?” I don’t have time for that these days. 😉 I was able to tweak this already yummy (and protein-packed) recipe and give it a pumpkin twist. Behold, I’ve created the perfect fall breakfast…or dinner, if you’re like us! So put on your apron, wash your hands, and get cooking! Your belly and your brood will thank you. 🙂


Protein Waffles
Serves 4


1 1/3 cup oatmeal, instant or regular
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon stevia
1/2 cup 1% reduced fat cottage cheese
2 eggs
2 teasooons olive oil
1/2 cup water
1 cup pumpkin
2 teaspoons vanilla extract



1. Put oatmeal, baking powder, pumpkin pie spice, and Stevia in a food processor or blender and process until powdered. Set aside.
2. In a food processor, blend cottage cheese, eggs, olive oil, water, pumpkin, and vanilla until smooth.
3. Mix the dry and wet ingredients to form a batter.
4. As the mixture stands, it will thicken, and it may be necessary to add more water (a tablespoon at a time) to get a smooth, not lumpy, consistency.
5. Spray a waffle iron with non-stick cooking spray and cook the batter until done. Helpful hint: These waffles do take a bit longer to cook, so if you check them and they’re not done (and the top and bottom separate like they did for me), just put the lid back down and cook them for a little bit longer. Everything will be A-okay. 🙂

Nutritional information per serving: 204.5 calories, 11 g protein, 26 g carbs, 4.2 g fiber, 6.4 g fat.

You can also drizzle your waffles with honey or sugar free maple syrup. I top mine with 2 tbsp of coconut whipped cream, which adds an additional 60 calories, .8 g protein, .8 g carbs, and 5.2g fat.

And for an extra punch of protein, add two cooked egg whites as a side. Extra yummy!




Related reading:

My (Almost) Famous Pumpkin Pie Overnight Oats!
Pumpkin Protein Pancakes with Pumpkin Seed Granola
Pumpkin Pie + Protein Shake = Low Carb Heaven
Pumpkin Pecan Pie
Crafts with Cash: Painted Pumpkin Placeholders


  1. Steve c - November 27, 2014

    Instead of the whipped cream substitute non fat Greek yogurt and organic apple sauce

  2. Amy - November 25, 2014

    Was wondering if it was possible to make these ahead of time and freeze. Has anyone tried this yet?

  3. Jennifer Beck - November 25, 2014

    Hi Heidi! This recipe sounds so good!!!! I am writing in hopes that I can get some advice. I have downloaded and am attempting to fallow your App (which is great by the way:) but I am vegan. Let me tell ya, snap peas, almonds and vegan cheese 3 time a day is getting to me. :/ Not only that but vegan cheese isn’t comperable to cow milk cheese sticks. I LOST 10 lbs the first 10 days but then plateaued. HELP! Will reading your book help me or is it geared more for meat eaters?

    PS I am also currently training for a half marathon in March and Olympic Tri n April.

    • Team Powell - November 25, 2014

      Congrats on those 10 pounds gone – that’s awesome! There is an extensive approved foods list (including some vegan options) in the book (“Choose More, Lose More for Life”), as well as Chris and Heidi’s complete carb cycling program. Some vegan options to get you started: TVP, tofu, and tempeh. Good luck on your upcoming races!

  4. Ariana - November 24, 2014

    These sound amazing!! What about adding protein powder to the mix? Would the consistency still work for waffle batter?

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