PUMPKIN PROTEIN WAFFLES

Ingredients (Makes 2 Large Waffles)

• ½ cup gluten-free all-purpose flour
• ½ cup Innermost Vanilla protein powder (Whey)
• ¼ cup coconut flour
• ¼ cup flaxseed meal
• ¼ cup sugar (see Tip)
• 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 (see Tip)
• 3 egg whites
• 1 tablespoon grapeseed oil
• 1 teaspoon vanilla
• 1 serving Non-stick cooking spray
• 1 tablespoon Sugar-free maple syrup
• 1 (12 ounce) jar Frozen light whipped dessert topping, thawed
• 1 pinch Ground cinnamon

Preparation

1. Preheat a waffle iron to high & oven to 200 degrees F.
2. Set a wire rack on a baking sheet; place in oven while it's preheating.
3. In a medium bowl combine gluten-free all-purpose flour, whey Vanilla protein powder (we use Innermost), coconut flour, flaxseed meal, sugar, arrowroot, baking powder, 2 teaspoons of cinnamon, baking soda and ginger.
4. In another bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil and vanilla.
5. Add flour mixture to pumpkin mixture; stir until well mixed.
6. Let stand 5 to 10 minutes or until batter thickens.
7. After lightly coating iron with cooking spray, spoon batter into each section of the waffle maker and cook to manufacturer's directions.
   
   

Nutrition Per Serving (2 Waffles)

Image and recipe sourced from eatingwell.com