Gluten-Free High-Protein Pumpkin Spice Waffles

I don't know about you, but once the season changes, all I can think about is pumpkin! 

I made gluten-free high-protein pumpkin spice waffles this weekend and was surprised at how good they were!

Gluten-free High-Protein Pumpkin Spice Waffles 
-1/4 c coconut flour
-1 scoop protein powder of choice
-1/4 tsp vanilla
-1/4 tsp baking powder
-1/4 tsp salt
-1/4 tsp baking soda
-1 tsp pumpkin pie spice
-3/4 c canned pumpkin
-4 T virgin coconut oil melted, then cooled slightly
-1 T crunchy almond butter
-1/4 c buttermilk
-5 eggs (preferably pasture-raised)
-1-2 drops Spark Naturals Shield essential oil - our Item of the Week! (or a mixture of Cinnamon Bark, Clove, Coriander, and/or Ginger essential oil)

Preheat your waffle iron. Combine all dry ingredients with whisk. Combine all wet ingredients in a separate bowl, mixing thoroughly. Mix the wet ingredients into the dry until just combined. If desired, you may add a bit more buttermilk if the batter is too dry, but it should be thick batter. Spoon it onto the waffle iron and cook per the manufacturer's instructions. Remove carefully as they have a higher tendency to crumble than glutinous waffles.

For an extra protein boost, serve with chopped toasted pecans and top with grass-fed butter (or coconut oil) and maple syrup, if desired.

TIP: if your protein powder is unsweetened, consider adding 1 tsp liquid Stevia extract or your sweetener of choice. I found it to be plenty sweet with the maple syrup and protein powder, so I didn't add any further sweetener.


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