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Chocolate Pumpkin Protein Waffles


Recipe and photography by Angie Gouchenour 

3-6 Waffles (Depending on your waffle iron.)

1 cup Old Fashioned Oats – Roughly blended

4 scoops Chocolate No Udder Protein Powder

1 teaspoon baking powder

2 Tablespoons cane sugar (I used Sugar 2.0)

3 Tablespoons pumpkin puree

2 teaspoons coconut oil – melted

½ cup + 1 Tablespoon water


Combine the roughly blended oats, chocolate No Udder Protein Powder, baking powder, and sugar in a medium bowl

Stir in pumpkin, melted coconut oil, and water until blended

The mixture will be very thick

Allow the mixture to sit and rest while heating the waffle iron

Once the iron is heated, spray with your favorite non-stick oil

Spoon the waffle batter onto the iron (Place it where you want it because it will not spread out. You can make them as thick or thin as you want.)

Allow to cook for 5-7 minutes until firm

Remove the waffles and set aside, repeat

NOTE: These waffles are dense like old fashioned doughnuts. They are not fluffy like your traditional buttermilk waffles.

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