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Banana Pumpkin Gluten-Free Protein Waffles

Batch these waffles for a hearty breakfast to stash in the freezer and pop in the toaster.
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, Snack
Cuisine American
Servings 28 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.


Can sub the oat and cassava flours for any type of flour you have on hand. 
Keyword cassava, gluten-free, healthy, oat, protein