Protein Pumpkin Zucchini Waffles
Ingredients
- 1/4 cup organic buckwheat flour
- 3 tablespoons paleo pancake mix
- 1/3 cup pumpkin purée
- 1/3 cup egg whites
- 1/3 medium zucchini, grated
- 3/4 scoop vegan pumpkin spice latte protein powder
- 1 scoop collagen peptides
- Cinnamon
- 1/2 teaspoon baking powder
- Water as needed (about 3/4 cup)
Toppings
- Raspberries
- Almond-cashew superbutter
Preparation
Grate and strain the zucchini to remove all excess water using a nut bag.
Combine all ingredients in a bowl and mix well to form a batter, adding water to achieve the desired consistency.
Refrigerate the batter for 5 minutes to let it set.
Cook the batter in a waffle iron until golden and crispy.
Serve the waffles topped with raspberries and almond-cashew superbutter.
