Super Moist Pumpkin Protein Waffles

Breakfast is by far my favorite meal of the day. I never skip it. And wouldn't mind eating breakfast for lunch and dinner if I could. I sat on my couch last night wondering what else I could use to make protein pancakes that would still fit within my macros for my competition prep. I looked in the pantry and my options were limited. Either back to oatmeal....or we had Cream of Wheat and Oat Bran. I'm a little sick of oats anything.....so I went with the Cream of Wheat.
So this is what I came up with. I hope you enjoy them. I may even make a double batch for my high carb day because I was just about drooling on myself eating these.

Ingredients 

-1 Packet of Instant Cream of Wheat

-1 scoop of Vanilla Whey Protein

-1 egg

-1/4tsp baking powder

-1/4 cup of pumpkin puree

-1/2tsp apple pie spice

-1/2 cup Unsweetened Vanilla Almond Milk

Directions

Let waffle iron heat. In the meantime, mix all ingredients in a bowl until texture is smooth. Spray waffle iron then pour the batter on. You want to make sure these are cooked all the way through. Because they are so soft they will fall apart on you if the outside is not a little toasted. My waffle iron said they were ready but I cooked them longer. 

For the top I used 1tbsp of Justin's Natural Maple Almond Butter and 1/4 cup of Walden Farms pancake syrup. 

Ooooh so good!!! Eat up guys!!!