Gluten Free Low Carb Pumpkin Waffles

These gluten free, low carb pumpkin waffles are perfect for Fall mornings! For syrup I like to top these with a mix of almond butter, pumpkin pie spice, maple syrup, and water.

Servings: 10 Waffles

Ingredients

3/4 Cup Mylk
2 Eggs
1 tsp Vanilla
1 3/4 Cup Almond Flour
2 TBSP Arrowroot Flour (or Tapioca Flour)
1 tsp Baking Powder
1/8 tsp Salt
1 TBSP Chia Seeds
1/4 Cup Pumpkin Puree
1/4 Cup Almond Butter
2 TBSP Maple Syrup
1 TBSP Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Clove

Instructions

Mix all ingredients by hand or in blender. Pour about 1/4 C for each waffle onto pan. Cook until done.

Notes

Nutrition Information

Calories (per waffle) 95g, Fat 6.9g, Protein 3.2g, Carbs 5.7g, Fiber 1g, (Net Carbs 4.7g)

Nutritional Benefits

Pasture Raised Eggs are an excellent source of high-quality protein, raise HDL cholesterol (the "good" cholesterol) and lower triglycerides, contain choline (an essential B vitamin), and contain antioxidants that target eye health.

Almonds are one of the highest sources of dietary Vitamin E. They are also great sources of manganeses, magnesium, and are loaded with antioxidants!

Arrowroot is a root vegetable that contains a good amount of resistant starch, which like fiber, your body cannot digest. This also means it helps you stay full longer. Arrowroot also is considered to be a prebiotic food (aka it feeds the probiotics in your gut) which help your immune system to stay regulated and healthy.

Chia Seeds are loaded with antioxidants and super high in fiber!

Pumpkin Puree is high in vitamin C and antioxidants which is especially great going into the Fall season.

This recipe can also be used to make pancakes. Just pour onto a hot skillet and cook about 4 min each side.

Like these gluten free low carb pumpkin waffles? Check out my other favorite Breakfast Recipes HERE