Recipe Image

Gluten-Free Pumpkin Waffles

  • 20 m
  • 35 m
Diabetic Living Magazine
“These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite.”

Ingredients

    • Nonstick cooking spray
    • ½ cup gluten-free all-purpose flour
    • ½ cup vanilla-flavor whey protein powder
    • ¼ cup coconut flour
    • ¼ cup flaxseed meal
    • ¼ cup sugar (see Tips)
    • 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 puree (see Tips)
    • 3 egg whites
    • 1 tablespoon grapeseed oil
    • 1 teaspoon vanilla
    • Sugar-free maple syrup (optional)
    • Frozen light whipped dessert topping, thawed (optional)
    • Ground cinnamon (optional)

Directions

  • 1 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°F. Set a wire rack on a baking sheet; place in oven while it's preheating.
  • 2 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.
  • 3 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.
  • 4 Spoon a scant ¼ 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 ¼ 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.
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