Pumpkin Puree Protein Waffles

High Protein Waffles from Bioflex

Makes approx. 4


For Pumpkin Puree: 

  • 1 pumpkin – chopped

  • Pumpkin pie spice mix to taste – or a blend of cinnamon, clove, nutmeg and all spice (2:1:1:1)

  • Coconut oil to coat,melted

  • 1 tablespoon coconut sugar


  1. To make pumpkin puree: Set your oven to 180 degrees Celsius. Line a baking try.

  2. Chop the pumpkin and toss in coconut oil and coconut sugar to coat. Spread out on baking tray and bake until tender and softened.

  3. Remove from oven and allow to cool before placing in a food processor pumpkin pie spice mix or homemade blend. Start at 2 teaspoons of spice mix, taste and increase if needed.

  4. For waffles: Make waffles according to directions on Protein Pancake packet.

  5. Spoon pumpkin puree, raspberries and sugar free maple syrup over cinnamon waffles as desired. Serve.

Nutritional Information

Note: Nutritional information does not include toppings.

Pumpkin puree: Per 100g: Energy: 653Kj | Protein: 2.2g  | Fat: 11.2g | Carbohydrates: 10.8g  | Sodium: 2mg

Cinnamon waffles: