Gluten-Free Pumpkin Waffles Recipe - EatingWell

Gluten-Free Pumpkin Waffles Recipe - EatingWell

Prep Time Prep: 20m Total Time Total: 35m

www.eatingwell.com

Ingredients, Vegetables, Squash, Winter

  • 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)
  1. 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. 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. 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. 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.

Ingredients

  • 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)

Instructions

  1. 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. 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. 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. 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.