Don't limit yourself to just making these in the fall! Thanks to canned pumpkin, these waffles--made with gluten-free flours, protein powder and flaxseed meal--can be enjoyed at any time of the year. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat a waffle iron to high (the waffle iron 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 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 to keep warm. Repeat with the remaining batter. Serve warm. If desired, serve with syrup, dessert topping and/or additional cinnamon.


Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend, C&H(R) Light Sugar Blend, or Truvia(R) Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving with Substitutes: Same as below, except 183 calories, 21 g carbohydrate, 6 g total sugar. Exchanges: 0 other carb. Carb Choice: 1.

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

Nutrition Facts

196 calories; 5.8 g total fat; 0.9 g saturated fat; 23 mg cholesterol; 338 mg sodium. 163 mg potassium; 25.8 g carbohydrates; 5.8 g fiber; 10 g sugar; 12.7 g protein; 4852 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 246 mg calcium; 2 mg iron; 10 mg magnesium;