Pumpkin Protein Waffles (Dairy-Free)
Try this Pumpkin Protein Waffles (Dairy-Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- pinch nutmeg
- 1 cup almond meal (ground almonds)
- 2 tablespoons sugar (i prefer coconut sugar or sucanat)
- 2 1/2 cups almond milk (or any other kind of milk)
- 4 teaspoons melted virgin coconut oil
- 1 cup pureed pumpkin (1/2 a can)
- Carbohydrate 8.14273459726274 g
- Cholesterol 1.42916666500978 mg
- Fat 0.557847648440484 g
- Fiber 1.47689471244064 g
- Protein 2.33404850130515 g
- Saturated Fat 0.259809310490837 g
- Serving Size 1 1 Serving (45g)
- Sodium 38.6349674877573 mg
- Sugar 6.6658398848221 g
- Trans Fat 0.0973224667086635 g
- Calories 44 calories
1) In a large bowl, combine all dry ingredients (flour through salt).2) In a separate bowl, whisk together the wet ingredients (milk through vanilla).3) Pour wet ingredients into the dry and stir just until combined.4) Let the batter rest for about 5 minutes.5) Grease a hot waffle iron and pour about â…“ cup batter per 4-inch waffle. Cook each batch according to waffle iron directions (mine took about 4 minutes.)
