Ingredients
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- 3 eggs, room temperature
- 2/3 cup almond flour
- 1/4 cup pumpkin puree
- 2 tbsp coconut oil, melted
- 2 tbsp sweetener *
- 1 tbsp flaxseed meal
- 1-3 tsp pumpkin pie spice (depending on how much pumpkin pie flavour you want!)
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Plug in the mini waffle maker and allow it to heat up.
- In a small bowl, whisk together all of the ingredients, using a whisk, until fully incorporated. Let the waffle batter sit for about 3 minutes.
- Spoon just shy of 1/4 cup of the batter onto the waffle iron, and bake until waffles are golden brown and firm (about 1-2 minutes). Using a fork, carefully remove the waffle. Repeat with remaining batter.
- Top each waffle with a dollop of butter and your favourite sugar-free syrup.
Notes
- * any sweetener will work; however, if you use allulose the waffles will brown very quickly and will be much darker in colour.
- for crispier waffles, add 1 tbsp of whey protein powder
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mini waffle
- Calories: 160
- Sugar: 1.3
- Fat: 9
- Carbohydrates: 3.8
- Fiber: 1.1
- Protein: 5
