I had some left over pumpkin in my fridge form making pumpkin smoothies so I thought I would put it to good use by creating..
Cook time : 5 minutes
Yields: 3 waffles (depending on the size of your waffle iron)
- 1 1/3 C. almond milk unsweetened
- 1/2 C. coconut flour
- 1/4 tsp Baking soda
- 1/2 tsp vanilla
- 1/3 C. Vanilla Protein powder
- 2 packets Nu stevia Sweetener or sub 1 tbsp agave nectar
- 1 tbsp cinnamon
- 1/2 C. Pumpkin Puree
- 3 egg whites
- 1 whole egg
Blend all ingredients in your blender
Batter will be thick! Pour and spread it out on your waffle iron before closing. It won’t expand as much as normal batter so you don’t have to worry to much about overflow
Top it off with your favorite waffle topper!
Bananas, Blueberries, maple syrup, agave, ice cream.. how about pumpkin butter..? recipe coming soon!
I went with a little banana and agave and it was perfect.
Note: You may double the recipe and keep them to freeze and pop in your toaster later for a quick breakfast in the morning.
Great way to start a Sunday!! The weather is looking a little better today so I think we may take our sick bums out on a little walk!
Hope you have a fun and relaxing day! Catch ya later!
Im so glad to hear yall are feeling better!! What a fantastic breakfast! I rarely make waffles because i hate cleaning the waffle maker, but this recipe looks so worth the cleanup work!ReplyDelete
Just found your blog from Meals and Moves and LOVE it. Holy crap your kids are cute!ReplyDelete
Pumpkin waffles! Heeeeck to the yeah!ReplyDelete