5 Tbsp canned organic pumpkin
5 Tbsp yogurt (try Pillars coconut yogurt which is low sugar, high protein)
1 1/3 cup Milk (try unsweetened vanilla almond milk)
1/4 cup oil (I use olive oil; coconut oil or avocado oil would work)
3/4 cup nut butter (try peanut butter or almond butter with no additives)
2 organic eggs
2 ripe bananas, mashed
1 3/4 cups flour (try half almond flour and half whole wheat, or choose any type)
1/3 overflowing cup of protein powder (try PurePea unsweetened and unflavored)
2 tsp cinnamon
1 tsp ground ginger
1 tsp cardamom
1 tsp cloves
1 tsp allspice
3 tsp baking powder
salt to taste
Mix wet ingredients in one bowl and dry ingredients in another bowl. Add the mixed wet ingredients to the dry ingredients. Then mix to combine.
Grease waffle iron. Try spray olive oil. Make waffles according to your waffle iron’s directions.
Serve warm. You can add nut butter on top for added protein and your favorite fruit, banana slices, or organic lower sugar jam/fruit preserves.
Best to let waffles sit on a wire rack to cool before storing them in the fridge or freezer. Re-heat in the toaster oven, oven, or microwave.
Makes 6 large waffles.