Vegan Protein Pumpkin Buckwheat Waffles

No one would ever suspect that these waffles are vegan! Or gluten free.

It was shortly before my 50th birthday that I found I was gluten intolerant. It was not a diagnosis that I was thrilled about but, when it’s not within your control, you better learn to roll with the punches. Besides, life could be worse and, this is nothing in comparison to what others contend with.

One of the flours that I can use to bake, or cook, with is buckwheat flour. It is somewhat of an acquired taste but high in protein and is described as having a little bit of a nutty flavor.

All the ingredients ready to be added together to make the waffle batter.

I came across a recipe on the internet for Crispy Vegan Buckwheat Waffles by, Making Thyme for Health and tried it. The recipe was really good as it was but, I decided to modify it to suit me. I added pumpkin and protein powder to the recipe and, if you know me …………. you know I am always looking for ways to add more protein to my diet.

I thought about buying a waffle maker for months, and months, before I actually purchased one. (I really wanted a flip-style waffle maker but didn’t want to spend the money, not knowing how much I would use it.) I didn’t spend much on this one but it really works great.

I have since, altered the recipe a few times and have played around with the flavors. Every version has been totally fantastic so I’m not sure you can mess this recipe up by tweaking it a bit.

I’m sure you could just add any neutral flavored protein powder you have laying around but I like Promix ProteinPuffs because one scoop packs a punch. Even though it’s called “chocolate,” the flavor is extremely mild.

Because it is somewhat time consuming to cook each waffle, I have been making a double batch and freezing them.

As they come out of the waffle maker, set them on a cookie rack to cool.
I used a gallon bag and a 1/2 gallon bag to freeze the 10 waffles that I made. Place parchment paper between the waffles so they don’t stick together as they freeze.

When I want one, I pull it out of the freezer and pop it in the toaster. (I use the defrost setting first then use the toast function) It gets as crispy as if it just came out of the waffle maker.

Btw ……… I eat these straight from the toaster as well, especially if I am on the run that particular day. They are super good just plain!

These waffles are really worth the time, especially if you freeze them in larger batches for later!

I usually microwave 1/2 cup frozen organic blueberries and add 1/8 cup Log Cabin sugar free syrup.

Protein Vegan Pumpkin Buckwheat Waffles

Ingredients:

  • 1 1/4 c Silk unsweetened vanilla cashew milk
  • 1 T apple cider vinegar
  • 1. T Bob’s Red Mill organic ground flax seed + 2 T water
  • 1 c Hodgson buckwheat flour
  • 3 scoops (40g) promix chocolate protein puffs (Leave out for a vegan waffle or use vegan protein powder)
  • 1 T raw cane sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t ground nutmeg (pumpkin pie spice is great as well!)
  • 1/4 t fine sea salt
  • 1 c Meijer canned pumpkin

Directions:

  • In a measuring cup, combine milk and apple cider vinegar and set aside.
  • Combine flax and water in a small bowl and set aside.
  • Use a spice grinder or something similar to grind up the Promix protein puffs until it resembles a fine powder.
  • In a 2 quart bowl, mix all dry ingredients together.
  • Add milk mixture to the dry ingredients and mix.
  • Add flax and mix.
  • Add pumpkin and mix well.
  • Prepare waffles according to your waffle maker directions. I cook mine on medium high heat for 3 minutes, turn over and cook another 2 minutes.)
  • Cool on wire rack.
  • Place parchment paper between waffles and freeze in air-tight container.

Makes 5 Waffles: 159 cal / 10g p / 32.8g carb / 2g fat / 6mg cholesterol / 346mg sodium / 1.7 fiber / 6.4 sugar / 6.7% calcium / 6% iron / 154mg potassium.

The recipe for the waffles entered into My Fitness Pal.

“A waffle is like a pancake with a syrup trap.”

xoxo, Katy

Author: Katy

I am a business owner, a mom of two grown daughters, a wife, and lover of life! I am an active 50+ -er with many new developing interests. Physical activity has always played a role in my life. Sometimes, more ........and sometimes, less. As a "Baby Boomer," it has become increasingly important for me to navigate the aging process with grace and agility. Part of the healthy living equation is, of course, the nutritional aspect as well. This blog, first and foremost, is devoted to women over the age of 50 looking to improve the quality of their life by exercising and consuming a healthy diet. Cheers to a life well lived! *You can read more about me by visiting my Home Page.