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(12 waffles (3 cups batter))
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.
Meanwhile, in a medium bowl combine gluten-free all-purpose flour, whey protein powder, coconut flour, flax seed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, baking soda and ginger.
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 5 to 10 minutes or until batter thickens.
Lightly coat preheated waffle iron with cooking spray. Spoon a scant 1/4 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.