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 10Waffles
Ingredients
3/4 CupMylk
2 Eggs
1tsp Vanilla
1 3/4 CupAlmond Flour
2 TBSPArrowroot Flour (or Tapioca Flour)
1tspBaking Powder
1/8 tsp Salt
1 TBSP Chia Seeds
1/4CupPumpkin Puree
1/4CupAlmond Butter
2TBSPMaple Syrup
1TBSPCinnamon
1tsp 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.
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.