Each waffle is 41 calories, the entire batter is 164. Only costs 84¢ to make the entire recipe!
Pumpkin Waffles
Adding an egg white is optional however I recommend it as it make the waffles more crispy. Makes four 4" waffles (same size as Eggo waffles) or 2 regular waffles using 1/3 cup batter each.
Ingredients
- 45 ml Almondmilk Unsweetened
- 55 gram Pumpkin Puree
- 14 gram Applesauce Unsweetened
- 33 gram Egg whites optional
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon white vinegar
- 30 gram All-Purpose Flour
- 0.5 teaspoon baking powder
- 0.12 teaspoon baking soda
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Monk Fruit Sweetener with Erythritol
Instructions
- If you are using egg white, whip it until stiff peaks form and set aside.A
- Add all dry ingredients to a bowl and all wet ingredients to another. Mix each separately.
- In the bowl with dry ingredients make a hole in the middle of the flour mix and pour the liquid in. Carefully combine the ingredients, do not over mix just combine until there is no longer any dry flour left. Fold in the egg white until mixed. Let stand for 5 minutes so the gluten develops and the batter gets thicker.
- Cook according to your waffle maker's directions. Let the waffles rest on a cooling rack.
Notes
I make four and a half, 4″ waffles with each serving of the batter. Depending on your waffle maker you might have to use non-stick spray. Calculate that into your total nutrition value.
For crispier waffles, let them sit a bit longer in the waffle maker after they are done, or leave them in the oven at 225 degrees after they are done.
