Pumpkin Waffles

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.