Gingerbread Protein Waffles with Cinnamon-Spiced Yogurt & Caramelized Pears

Preheat waffle iron according to manufacturer's instructions and lightly coat with cooking spray.

In a large bowl, whisk together 3/4 cup whole wheat flour, 1/3 cup protein powder, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.

In a separate bowl, whisk together 1 cup almond milk, 3 large egg whites, 2 tablespoons molasses, and 1 teaspoon vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.

While the batter rests, prepare the cinnamon-spiced yogurt by mixing 1 cup Greek yogurt with 1 tablespoon honey and 1/2 teaspoon cinnamon in a small bowl. Set aside in the refrigerator.

Core and slice 2 pears into 1/4-inch thick slices.

Heat 1 tablespoon coconut oil in a medium skillet over medium heat. Add the pear slices and cook for 2-3 minutes per side until they begin to soften.

Sprinkle 1 tablespoon brown sugar over the pears and continue to cook, stirring occasionally, for another 3-4 minutes until the pears are caramelized and tender. Remove from heat.

Pour approximately 1/2 cup of waffle batter onto the preheated waffle iron (amount may vary depending on your waffle iron). Close the lid and cook until golden brown and crisp, about 3-4 minutes.

Repeat with the remaining batter to make a total of 4 waffles (2 per serving).

To serve, place 2 waffles on each plate. Top with a generous dollop of cinnamon-spiced yogurt, arrange the caramelized pear slices over the yogurt, and sprinkle with 1 tablespoon chopped walnuts per serving.

Serve immediately while waffles are still warm.