After receiving so many comments about my chicken + waffles love confession, it was pretty clear to me that many of you would love a healthy waffle recipe to whip up your own homemade version of my fave food. 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. Now just add 4 ounces of grilled chicken breast, and behold, I?ve created the perfect fall breakfast, lunch, or dinner!
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 teaspoons olive oil
1/2 cup water
1 cup pumpkin
2 teaspoons vanilla extract
Directions for the waffles:
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 per waffle: 204.5 calories, 11 g protein, 26 g carbs, 4.2 g fiber, 6.4 g fat.
After you’ve whipped up your pumpkin waffles, throw your grilled chicken on the side or slap it on top of your waffle! I promise you won’t be disappointed!
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.
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
I?m not seeing new recipes in the transformation app
Hi Amy: New recipes were added a couple of weeks ago. Make sure you have the latest update, and you should be good to go! We also made some tweaks in the app where now all recipes are listed alphabetically instead of most recently added at the end. You can also “favorite” your favorite recipes, which will make them easier to find. Hope this helps! 🙂
Instead of the whipped cream substitute non fat Greek yogurt and organic apple sauce
Was wondering if it was possible to make these ahead of time and freeze. Has anyone tried this yet?
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.
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!
These sound amazing!! What about adding protein powder to the mix? Would the consistency still work for waffle batter?
Give it a try…you might take a look at Heidi’s protein powder pancake recipe and it might give you some ideas: https://heidipowell.net/6274/protein-powder-its-not-just-for-shakes-anymore/. 🙂