Pumpkin Spice Granola Butter Waffles

Pumpkin spice and everything nice is calling my name this October. There is nothing better than a crisp morning air, the smell of coffee brewing, and the pumpkin spice waffle batter going to start off a fun fall-filled day.

Many individuals love incorporating some type of nut butter or Nutella into their breakfasts for a tasty additive. With my brother's history and my preferences of choosing healthy alternatives, I stray away from most chocolate sugar dips and nut butters. The only nut butter I’ll consume on occasion is the Vanilla Almond RX butter because it’s not really nut butter, but rather made with dates, egg whites, and almonds.

However, what I do consume and what I highly recommend you consume as well is granola butter. granola butter is made from gluten free oats, has a different and thicker texture than nut butter (I am too traumatized to handle nut butter texture), and is sweetened by natural ingredients such as organic maple syrup.

It’s become one of my favorite products. Plus, the owner Ali Bonar created granola butter as a way to help her recover from her eating disorder and make food fun again. Something I can certainly resonate with and admire her for.

The best thing about granola butter is the innovative flavors and seasonal favorites, so of course I had to combine the seasonal favorite pumpkin spice flavor of granola butter with my favorite protein waffle mix, Pamcakes’ Pancakes pumpkin spice.

This recipe is relatively easy to make, well-balanced with macro nutrients, delicious, and full of fall flavors.

Bonus part of this recipe: It fully supports two small women-owned brands! We love to see it.

You’ll need:

• 2 ⁄ 3 cup Pumpkin Spice Pamcakes’ Pancakes Protein Waffle Mix. (CODE KATIEKREATES saves you 10%)

• 2 tbsp Oat Haus Pumpkin Spice Granola Butter (CODE OH108USGFMDQXL) saves you 10%

• 1 ¼ scoop of Vanilla Protein Powder (I use Iconic Vanilla Protein Powder)

• 1/2 cup of Pumpkin

• 4 tbsp Liquid Egg Whites

• 2 tbsp Baking Powder

• Water to consistency

I absolutely love starting off my recipes by measuring my dry ingredients into a mixing bowl. I add in the protein pancake mix and the vanilla protein powder.

Next, I grab ½ cup of canned pumpkin purée for the batter. Note that if you have never used canned pumpkin before it’s important to note to store the unused pumpkin puree in the fridge in a closed container. It usually lasts 5 to 7 days after the opening of the can in the fridge.

Then I take out my pumpkin spice granola butter. Granola butter is good for approximately a month once the jar is opened. When you open the jar, you may note that there is separation because of the lack of additives. I recommend you take a fork and a knife to stir the ingredients all together before measuring out 2 tbsp for the batter.

If pumpkin spice is out of season or out of stock, you can substitute the flavor with the original or vanilla.

After this step is done, I usually begin heating up my mini waffle maker from Dash.

Next up, I add the 2 tbsp of baking powder and pour my liquid egg whites on-top of the baking powder for enhanced fluffiness. Then I put my batter into the waffle maker and let the light on my waffle maker inform me of when to switch it out.

Add your favorite toppings on-top like more granola butter, Greek yogurt, whipped cream etc., and enjoy.

I love adding a dollop of whipped cream and some pumpkin pie spice for the ultimate fall breakfast.

You can save 10% on your Pamcakes Pancakes mixes by using my code/link (KatieKreates) and on your Oat Haus Granola Butter order by using my code/link (OH108USGFMDQXL).