- Nonstick cooking sprayNonstick cooking spray
- 0.5 cup gluten-free all-purpose flourcup gluten-free all-purpose flour
- 0.5 cup vanilla-flavor whey protein powdercup vanilla-flavor whey protein powder
- 0.25 cup coconut flourcup coconut flour
- 0.25 cup flaxseed mealcup flaxseed meal
- 0.25 cup sugar (see Tips)cup sugar (see Tips)
- 2 teaspoons arrowroot or cornstarchteaspoons arrowroot or cornstarch
- 2 teaspoons baking powderteaspoons baking powder
- 2 teaspoons ground cinnamonteaspoons ground cinnamon
- 0.5 teaspoon baking sodateaspoon baking soda
- 0.5 teaspoon ground gingerteaspoon ground ginger
- 1 cup unsweetened almond milkcup unsweetened almond milk
- 0.75 cup canned pumpkin puree (see Tips)cup canned pumpkin puree (see Tips)
- 3 egg whitesegg whites
- 1 tablespoon grapeseed oiltablespoon grapeseed oil
- 1 teaspoon vanillateaspoon vanilla
- Sugar-free maple syrup (optional)Sugar-free maple syrup (optional)
- Frozen light whipped dessert topping, thawed (optional)Frozen light whipped dessert topping, thawed (optional)
- Ground cinnamon (optional)Ground cinnamon (optional)
Lightly coat waffle baker with cooking spray. Preheat a waffle baker on high (the waffle baker needs to be well heated to avoid sticking). Preheat oven to 200°F. Set a wire rack on a baking sheet; place in oven while it's preheating.
Meanwhile, in a medium bowl combine gluten-free all-purpose flour, whey protein powder, coconut flour, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the baking soda, and ginger.
In a large bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil, and vanilla. Add flour mixture to pumpkin mixture; stir until well mixed. Let stand for 5 to 10 minutes or until batter thickens.
Spoon a scant ¼ cup of the batter into each section of the waffle baker; spread batter to cover grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; transfer waffle to wire rack in oven. Repeat with the remaining batter. Serve warm. If desired, serve with syrup, dessert topping, and/or additional cinnamon.
For a sugar substitute, choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Per Serving with Substitute: Same as above, except 183 cal., 21 g carb. (6 g sugars). Exchanges: 0 carb.
For best results, use a thick, canned pumpkin such as Whole Foods 365 Everyday Value brand. If needed to remove excess moisture, spread the pumpkin puree onto a few layers of paper towels; top with several more paper towels and press gently.