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Sourdough Pumpkin Waffles with Protein and Wholewheat

Sourdough Pumpkin Waffles with Protein and Wholewheat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Goeden
  • Total Time: 35 minutes
  • Yield: 12 Waffles 1x
  • Diet: Low Calorie

Description

It’s that season, the season for Sourdough Pumpkin Waffles with Protein and Wholewheat, 3 healthy things in one fluffy and crunchy breakfast. Needless to say, these will be devoured in no time by everyone who gets near them. Also, the season when the days get longer, the leaves and meals turn pumpkin orange and I feel the irresistible urge to buy Pumpkin Spice scented candles for my house. Am I the only one?

Ingredients

Units Scale

Waffles

  • 3/4 cup all-purpose flour
  • 1/2 cup fine wholewheat flour
  • 1/2 cup buttermilk
  • 1/2 cup pumpkin puree
  • 1/2 cup sourdough starter discard
  • 1/4 cup coconut oil plus 1 tsp for greasing your waffle iron.
  • 2 large eggs
  • 1 tbsp molasses
  • 1 scoop protein powder I used “MyProtein - Cinnamon Danish”
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 tsp pumpkin spice

To Serve (Optional)

  • 1 tsp icing sugar for serving. (optional)
  • Maple Syrup for serving (optional)
  • 1/2 cup Blueberries (I used some plums I had, for serving.)

    Yoghurt Protein Topping:

  • 150 g fat free Greek yoghurt
  • 60 ml soy milk (or any creamy full fat plant milk)
  • 1 scoop protein powder. I used again Cinnamon Danish (but use whichever you enjoy.)

Instructions

  1. If you have a blender, you can just add the wet ingredients first plus the molasses and protein powder, mix until creamy and the powder has dissolved. Then top with the dry and blend for a few seconds. Don’t overmix at this point, to avoid the waffles getting tough.
  2. By hand: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and baking soda. Whisk the dry ingredients together until well combined.
  3. In a separate bowl, whisk together the buttermilk, sourdough starter discard, coconut oil, granulated sugar, xylitol, protein powder, kosher salt, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  5. If baking right away, add the baking soda now. If you prepare them the night before, add it just before baking for full effect.
  6. Preheat your waffle iron according to its instructions.
  7. Lightly grease the preheated waffle iron with coconut oil using a brush or non-stick cooking spray.
  8. Pour the batter onto the hot waffle iron, spreading it evenly to cover the surface. The amount of batter needed will depend on the size of your waffle iron.
  9. Close the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
  10. Once cooked, carefully remove the waffles from the iron and transfer them to a plate.
  11. Repeat the process with the remaining batter until all the waffles are cooked.
  12. If you are making the protein yoghurt as topping, shake the powder with the bit of plant milk in your protein shaker until no lumps remain, then stir into your yoghurt. Season with cinnamon and maybe maple syrup if you like it very sweet. The protein powder adds a fair amount of sweetness, so try before adding more.
  13. Serve the Sourdough Pumpkin Waffles with Protein and Whole Wheat warm, dusted with icing sugar, and topped with fresh blueberries or your choice of fruit, maple syrup and the yoghurt if using.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love.

If you make these the evening before, add the baking soda just before baking them, as it bubbles up nicely, but the effect declines over time.

I tend to make a big batch and freeze most of them, as these hold up beautifully and you can just throw them into the toaster at medium, whenever you crave fresh waffles for breakfast, which I do often. I feel they get even better when reheated, as the outside gets crispier.

The nutrition given here per portion is an estimate, as the number of waffles you get from this recipe is based on making them in my Sage Waffle iron, which makes thick, fluffy square waffles, in this case about 12. So, your number of waffles and calories per piece may vary.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 155
  • Sugar: 5
  • Sodium: 373
  • Fat: 6
  • Saturated Fat: 4
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 37

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/sourdough-pumpkin-waffles-with-protein-and-wholewheat/