Gluten Free Pumpkin Protein Waffles
Servings: 2 waffles
Calories: 398kcal
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened vanilla almond milk
- 1 egg + 1 egg white room temperature, whisked
- 1 tbsp maple syrup
- 1 tbsp Earth Balance Buttery Spread with Olive Oil
- 1/4 cup almond flour
- 1 scoop grass fed whey protein
- 3 tbsp tapioca flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
"Whipped Cream" Ingredients:
- 1/3 cup coconut milk
- 1/4 scoop vanilla casein protein
- 1 tsp vanilla extract
Instructions
- Refrigerate a can of coconut milk overnight. In the morning, flip can upside down and open from the bottom. Pour the creamy liquid off the top, reserving the harder coconut milk that separated overnight.*
- Using a hand blender, blend reserved coconut milk with casein protein powder and vanilla extract until smooth and light. Set aside in refrigerator.
- Pre-heat your waffle maker (I set my Waring Pro to a heat setting of 4).
- Combine all dry waffle ingredients in a bowl, then add wet ingredients and mix until just blended and smooth.
- Pour half of your waffle batter into one side of your waffle maker, ensuring it is spread to the edges. Close that side of the waffle maker, flip and repeat. Cook waffles for about 5 minutes or until they reach desired done-ness.
- Top waffles with whipped cream before serving.
Notes
It will be obvious to you when you open the can of coconut milk where the hardened coconut cream is relative to the creamy liquid that you first see. Don't be afraid to just pour out the liquid on top - the coconut cream will be too hard to pour out of the can.
Nutrition
Calories: 398kcal | Carbohydrates: 28g | Protein: 26g | Fat: 22g | Cholesterol: 112mg | Sodium: 373mg | Potassium: 78mg | Fiber: 4g | Sugar: 11g