Pumpkin Waffles
This pumpkin waffle absolutely blew my mind and I am pretty sure you guys are going to go nuts over it. I used tiger nut flour which is high in fiber and naturally gluten-free. The pumpkin purée is a great source of iron, which is a mineral that helps to prevent you from getting sick in the colder months.
Nedi’s Tip: You can pre-make this nutrient dense waffle from the day before and just pop it in the oven or toaster to heat up in the morning so you can save some time.
Pumpkin Waffles
Serves 1
INGREDIENTS
- 4 egg whites
- 1 yolk
- 1/4 cup pumpkin purée
- 1/2 cup tiger nut flour
- 1/4 cup coconut milk
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- cooking spray
Toppings:
- Berries
- Fiber syrup
- Superfood seeds
- Dairy-free whipped cream
DIRECTIONS
- STEP 1. Add all of the ingredients in a blender and blend for 20-30 seconds, until smooth.
- STEP 2. Preheat waffle maker and spray with cooking spray. Add the waffle mixture and cook until light blinks green.
- STEP 3. Transfer waffle to a plate and top with raspberries, syrup and superfood seeds. Dairy whipped cream is optional.
Products/Tools For This Recipe:
Comments 4
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Hi Nedi! It’s Nata from thenaturallynatalie . Can u sub the tigernut flour with cassava?! These look delicious and I need them in my life!!! Xoxoxo love u girlfriend!
Hi Natalie! I think cassava would be a fine substitute. Let me know how it turns out! xxx
These look amazing! Two questions – would almond or coconut flour be an okay sub? Also, do you know the nutrition info/macros for these? I can’t seem to find them. Thanks, look forward to making them! By the way my grandparents are Bulgarian and I’m from Romania! Love following a fellow Eastern European 🙂
Thank you so much – blagodaria! 🙂
Yes almond flour and coconut can be used. I haven’t calculated the macros but they are pretty high in fiber.