Pumpkin Freezer Waffles

Prep Time 10

Cook Time 20

Total Time 30

Servings 5 (4 waffles)

Ingredients

1 and ⅔ cup rolled oats
1 and ⅔ cup pressed cottage cheese (I used pressed; see note below for regular)
4 large eggs
1 cup egg whites (omit if using regular [not pressed] cottage cheese)
½ cup pumpkin puree
4 tablespoon maple syrup
2 and ½ teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 tablespoon vanilla extract
2 tablespoon butter melted
1 tablespoon psyllium husk powder (optional, yields slightly better texture; can be substituted for ground flaxseed)
butter or oil as needed, for cooking

US Customary - Metric

Instructions

Add the oats to a high powered blender and pulse until fine and flour-like. Add all of the remaining ingredients and blend until smooth. Set aside and allow to sit for 5-10 minutes.
1 and ⅔ cup rolled oats, 1 and ⅔ cup pressed cottage cheese, 4 large eggs, 1 cup egg whites, ½ cup pumpkin puree, 4 tbsp maple syrup, 2 and ½ tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1 tbsp vanilla extract, 2 tbsp butter, 1 tbsp psyllium husk powder
Meanwhile, heat a waffle iron.
butter or oil
Cook the waffle batter as per your waffle iron directions and size. As the waffles cook, place them on a cooling rack to cool completely.
Once completely cooled, transfer the waffles to a zip top bag or container and freeze.
When ready to eat, simply place the frozen waffles in a toaster until heated through. Top as desired and enjoy!

Notes

Toppings! Really, the best part, right? These are great with all of your favorite toppings:

Maple Syrup and Butter (classic!)
Berries and yogurt
Toasted Pecans, Cream Cheese and Maple Syrup

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment !