To make the most out of your pumpkin, you really have to try these waffles. If you don't have a waffle maker, you can use the mixture to make delicious low-carb pancakes!
Adding pumpkin purée to baked goods makes them moist and soft, while keeping them low in carbs.
Coconut oil, which is one of my favourite ingredients, makes the waffles moist, adds flavour, has many health benefits and helps with weight loss.
Nutritional values (per serving, 2 waffles):
|of which Saturated||18.4||grams|
Macronutrient ratio: Calories from carbs (5.6%), protein (22.4%), fat (72.1%)
Ingredients (makes 2 servings, 4 waffles):
Notes: If you use the optional ingredient listed above, don't forget to add extra carbs (~ 2 grams).
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Crack the eggs into a bowl and whisk them with melted coconut oil, Erythritol and Stevia.
Note: To melt the coconut oil, microwave for about 10 seconds. Make sure the oil is not hot when you add it to the bowl with eggs!
- Add the pumpkin purée and process until smooth.
- Pour in the cream (or coconut milk) and mix well.
- Add protein powder, coconut flour, baking soda and the gingerbread spice mix.
Note: Instead of ready-made (sugar-free) spice mix, you can use a mixture of cinnamon, nutmeg, ginger, allspice and cloves.
- Preheat the waffle maker, typically, in the closed position. Do not pour the batter in until it's heated according to the manufacturer's instructions.
- Close the waffle maker and cook for a minute or two. Time depends on the waffle maker.
- When done, place on a serving plate and enjoy! :-)
Optional: Top the waffles with crème fraîche, sour cream, full-fat plain yogurt or coconut cream! You can find how to make amazing dairy-free whipped coconut cream on Vanessa's website, the founder of HealthyLivingHowTo.