| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 6 g | 28 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 74 mg | 25 % |
| Sodium 183 mg | 8 % |
| Potassium 83 mg | 2 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 2 g | |
| Protein 3 g | 7 % |
| Vitamin A | 79 % |
| Vitamin C | 3 % |
| Calcium | 6 % |
| Iron | 11 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Gluten-Free Pumpkin Pie Waffles
Gluten-Free Pumpkin Pie Waffles Recipe is a festive breakfast treat. From scratch thick, fluffy, and tasty. Perfect for cold mornings.
Servings 5 Waffles
Calories 150kcal
Equipment
Ingredients
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup cassava flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup monk fruit sweetener
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 2 beaten eggs
- * 1 pinch white pepper optional
- 1/4 cup almond milk
- 2 tbsp melted coconut oil
- 1/2 cup canned organic pumpkin or homemade mashed pumpkin
- 1/4 cup plain sparkling water
Instructions
- In a bowl combine almond flour, cassava flour, baking soda, baking powder, monk fruit sweetener, cinnamon, nutmeg, cardamom, ginger, and white pepper.1/2 cup almond flour, 1/2 cup cassava flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/3 cup monk fruit sweetener, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp ginger, * 1 pinch white pepper
- Stir until well combined and set aside.
- In a separate bowl combine beaten eggs, almond milk, sparkling water, and pumpkin.2 beaten eggs, 1/4 cup almond milk, 1/4 cup plain sparkling water, 1/2 cup canned organic pumpkin or homemade mashed pumpkin
- Whisk together until well incorporated.
- Combine pumpkin and egg mixture.
- Add melted coconut oil to the egg mixture and whisk until combined.2 tbsp melted coconut oil
- Combine the flour mixture to the egg mixture stir until flour is completely incorporated.
- Let sit for 30 minutes or so to allow the batter to get puffy.
- Heat the waffle iron.
- Allow pan to heat up.
- Once hot add about 1/4 cup to a 1/2 cup of waffle batter into your waffle iron.
- Repeat until you have no more waffle batter.
- Makes approximately 4 -5 waffles. These waffles rise up really well. Can store the leftover in the fridge for up to three days
Notes
Nutrition
Serving: 5g | Calories: 150kcal | Carbohydrates: 18g | Protein: 3g