Looking to add a little plant-based protein to your breakfast? Try these delicious vegan pumpkin protein waffles! Made with whole wheat flour, tofu, pumpkin, and banana, these waffles are nutrient-dense and the perfect fall breakfast.
Add tofu, banana, pumpkin, almond milk, melted peanut butter, maple syrup, and vanilla to a food processor or high-powered blender. Puree until smooth.
Add whole wheat flour, baking powder, salt, and pumpkin spice to the food processor or blender. Puree until mixed well.
Spray a waffle iron with cooking spray and preheat. When warm, add a generous scoop of the waffle batter. (For my small waffle iron, it was about 1/2 C.) Add a few dark chocolate chips if desired. Follow waffle iron directions to determine when waffle is ready.
Remove from iron with a fork and set on plate or cooling rack. Serve with peanut butter and banana or maple syrup for a lightly sweet breakfast!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a totally vegan option, be sure to use dairy-free chocolate chips (or omit altogether).
Be sure to use unsweetened non-dairy milk to keep it low sugar.