- Nonstick cooking spray
- ½ cup gluten-free all-purpose flour
- ½ cup vanilla-flavor whey protein powder
- ¼ cup coconut flour
- ¼ cup flaxseed meal
- ¼ cup sugar (see Tips)
- 2 teaspoons arrowroot or cornstarch
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- 1 cup unsweetened almond milk
- ¾ cup canned pumpkin puree (see Tips)
- 3 egg whites
- 1 tablespoon grapeseed oil
- 1 teaspoon vanilla
- Sugar-free maple syrup (optional)
- Frozen light whipped dessert topping, thawed (optional)
- Ground cinnamon (optional)
- Step 1Lightly 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 degrees F. Set a wire rack on a baking sheet; place in oven while it’s preheating.
- Step 2Meanwhile, 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.
- Step 3In 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.
- Step 4Spoon a scant 1/4 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.
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 1/4 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.
Serving Size: 2 (4-Inch) Square Waffles (1/4 Cup Batter Per Waffle) EachPer Serving:184 calories; total fat 5.6g 9% DV; saturated fat 1.3g; cholesterol 13mg 4% DV; sodium 357mg 14% DV; potassium 143mg 4% DV; carbohydrates 25.7g 8% DV; fiber 5.5g 22% DV; sugar 11g; protein 9.3g 19% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c 1mg; folate 17mcg; calcium 212mg; iron 2mg; magnesium 22mg; thiaminmg.Exchanges:
1/2 Vegetables, 1 Starch, 1/2 Other Carb, 1 1/2 Lean Meat, 1 Fat