- 1 cup almond milk
- 3/4 cup pumpkin puree
- 2 tbsp melted butter (optional vegan butter)
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup regular or gluten free all purpose flour (for best results don’t substitute with almond flour, coconut flour or baking flour, etc.
- Mix the almond milk, pumpkin puree, melted butter sugar, baking powder, cinnamon & vanilla together. Then, mix in the flour until batter forms.
- Heat the waffle iron to medium heat and spoon on about 3 tbsp of batter per waffle. Cook until golden on each side and serve.
Serving Size: 1 waffle
Calories 68; Fat 2g; Carbs 11g; Protein 1g