Gluten-Free Pumpkin Waffles

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Ingredients

Adjust Servings:
Nonstick cooking spray Nonstick cooking spray
0.5 cup gluten-free all-purpose flour cup gluten-free all-purpose flour
0.5 cup vanilla-flavor whey protein powder cup vanilla-flavor whey protein powder
0.25 cup coconut flour cup coconut flour
0.25 cup flaxseed meal cup flaxseed meal
0.25 cup sugar (see Tips) cup sugar (see Tips)
2 teaspoons arrowroot or cornstarch teaspoons arrowroot or cornstarch
2 teaspoons baking powder teaspoons baking powder
2 teaspoons ground cinnamon teaspoons ground cinnamon
0.5 teaspoon baking soda teaspoon baking soda
0.5 teaspoon ground ginger teaspoon ground ginger
1 cup unsweetened almond milk cup unsweetened almond milk
0.75 cup canned pumpkin puree (see Tips) cup canned pumpkin puree (see Tips)
3 egg whites egg whites
1 tablespoon grapeseed oil tablespoon grapeseed oil
1 teaspoon vanilla teaspoon 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)

Nutritional information

184
calories
6 g
fat
6 g
fiber
26 g
carbohydrates
9 g
protein
17 mcg
folate
13 mg
cholesterol
11 g
sugars
11 mg
vitamin C
212 mg
calcium
2 mg
iron
357 mg
sodium
143 mg
potassium

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Gluten-Free Pumpkin Waffles

Cuisine:

These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite.

  • 55m
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

Tips:

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.

Alisa

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