These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Lightly coat waffle baker with cooking spray. Preheat a waffle baker on high (the waffle baker needs to be well heated to avoid sticking). Preheat oven to 200 degrees 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, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the 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 for 5 to 10 minutes or until batter thickens.

  • 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.


Tips: For a sugar substitute, choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar. Per Serving with Substitute: Same as above, except 183 cal., 21 g carb. (6 g sugars). Exchanges: 0 carb.

For best results, use a thick, canned pumpkin such as Whole Foods 365 Everyday Value brand. If needed to remove excess moisture, spread the pumpkin puree onto a few layers of paper towels; top with several more paper towels and press gently.

Nutrition Facts

184 calories; protein 9.3g 19% DV; carbohydrates 25.7g 8% DV; exchange other carbs 1.5; dietary fiber 5.5g 22% DV; sugars 10.6g; fat 5.6g 9% DV; saturated fat 1.3g 6% DV; cholesterol 13.3mg 4% DV; vitamin c 1.3mg 2% DV; folate 17.4mcg 4% DV; calcium 212.2mg 21% DV; iron 2.1mg 11% DV; magnesium 21.9mg 8% DV; potassium 143.4mg 4% DV; sodium 356.6mg 14% DV; thiamin 0.1mg 6% DV.

Reviews (2)

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2 Ratings
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Rating: 4 stars
great recipe! Read More
Rating: 3 stars
A note about spraying the waffle maker with cooking spray aren t they all non-stick? Mine is non-stick and it just seems senseless tohave a waffle maker that is not. Second aerosols sprays sometimes contain wheat/wheat starch. As someone with coeliac disease I think it should be mentioned in the recipe to be careful of this for those who must eat gluten-free. I am not afraid of butter or healthy oils and would rather eat real food and than use a spray but for those who prefer the spray please add the note. I did not know about wheat starch in such sprays until years after having to give up wheat/gluten. Read More