When my first daughter was old enough to start eating “real food” and not just breast milk, I found myself getting creative with meals and trying to figure out easy ways to feed her in the morning without making eggs or something from scratch every day. The problem was that I wanted to fill her with protein and most quick options like cereal, bagels or pre-bought waffles weren’t going to fill her up for an extended period of time or nourish her.
So, batch made freezer waffles were born in our home, and I’ve been making them every 4-6 weeks for a few years. I have a few recipes that I’ve created and alternate to mix them up some, but the basis is that they are protein-rich, include some type of veggie, are naturally sweetened with fruit (no added sugar) and are gluten-free. This allows for a hearty, nourishing breakfast that I can pop in the toaster a few mornings a week and top with coconut oil and then add nut butter or a little honey. Using coconut oil in place of butter is actually easier to spread, and adds in a nice healthy fat.
On the gluten-free piece, I should note that no one in our family has celiac disease so we do not have to be gluten-free, but I choose to use a lot of gluten-free alternatives in an attempt to avoid gut irritation and expand the variety of flours we use. In this recipe, you can really use any type of flour you have on hand and if that’s wheat flour, go for it.
You might ask, why make your own waffles when you can buy protein waffles at the store? Great question. Many of the protein waffles aren’t organic (irritate your gut if they have pesticides), and typically contain canola or vegetable oils (bad for brain health), added sugar (blood sugar spike) and other possible preservatives. They are also expensive. A box of ten protein waffles will cost $5-$6 at the store, so you’re looking at $15+ to make the same amount in this recipe. This recipe will cost you less than $10 to make (depending on the variations on your ingredients), and you’ll end up with a much more nutritious result. Sure, it will take you more time, but your health is priceless, so if you can carve out 1 hour every 4-6 weeks to batch these waffles and freeze them, you’ll know that at least a few days a week you or your kids are getting a meal that’s packed with a punch.
If you struggle getting up in the mornings or figuring out what to eat for breakfast, here is your solution. Batch you some waffles! These are great for kids or for busy lifestyles. This recipe makes about 28-30 waffles and usually lasts us about a month with two kids. They will each eat one waffle a few days a week.
Who doesn’t love waffles for breakfast, especially homemade waffles that are packed with protein and sweetened naturally!
Banana Pumpkin Gluten-Free Protein Waffles
- Waffle Maker
- Large Blender
- Silicon Basting Brush
- Cooling Rack (not required)
- 3 Bananas Ripe
- 1 can (16 oz) Pumpkin Puree Organic, no sugar added
- 12 Eggs Organic if possible
- 3/4 cup Oat Flour (sub Cassava or Almond Flour)
- 3/4 cup Cassava Flour (sub Oat or Almond Flour)
- 1/2 cup Collagen Power
- 2 tbsp Cinnamon
- 1 tsp Salt
- 1 tbsp Baking Powder
- 2 tbsp Coconut Oil Organic, Virgin
- Add Bananas, Pumpkin Puree and Eggs into Blender. Blend on slow until fully combined.
- Mix all dry ingredients (flours, collagen powder, cinnamon, salt and baking powder)
- Preheat Waffle Maker
- Add dry ingredients to Banana/Pumpkin/Egg Blend in Blender and blend until smooth.
- Using your silicon brush, coat your waffle maker with a bit of the coconut oil to prevent sticking and then pour waffle batter in Waffle Maker, close and cook until ready. Remove and place on cooling rack. Continue this process (coat with Coconut Oil each time) until all batter has been cooked into waffles.