Ingredients: Waffles


Whole-Wheat Flour 1/2 cup (62 g)

Cinnamon flavor protein powder 2/3 scoop (22 g)

Stevia or erythritol 1 tbsp granulated

Cinnamon 1/2 tsp

Baking Powder 1/4 tsp

Unsweetened almond milk 1/4 cup + 2 tbsp

Whole Large Egg 1

Canned pumpkin, not pie filling (see notes below for subs) 1/4 cup (60 g)

Vanilla Extract 1/2 tsp

Ingredients: Cream Cheese Icing

Plain nonfat Greek yogurt 1/4 cup (56 g)

Reduced-fat cream cheese 2 tbsp (28 g)

Stevia or erythritol 1 tbsp granulated

  1. Preheat waffle iron to medium heat. Mix whole-wheat flour, protein powder, Stevia, baking powder, and cinnamon in bowl.
  2. In a separate bowl, mix egg, almond milk, vanilla extract, and pumpkin.
  3. Add wet ingredients to dry and gently mix until combined. Spray waffle iron with cooking spray.
  4. Spoon batter into waffle iron to make three waffles. Cook for about 4-5 minutes or until golden brown.
  5. Mix room-temperature cream cheese, Greek yogurt, and Stevia. Spoon icing into a plastic bag or piping bag. Cut the end off and pipe frosting onto waffles.
  6. Top with cinnamon roll coconut butter and a sprinkle of cinnamon!
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