Description
These healthy, gluten-free pumpkin waffles, made with oat flour, cottage cheese, canned pumpkin, and pumpkin spice, are the best fall breakfast!
Equipment
waffle maker
Ingredients
2/3cup2% cottage cheese
1/4cupcanned pumpkin
2large eggs, separated
1 1/2teaspoonvanilla
2tbspmonk fruit sweetener, or sugar of your choice
5 to 6tablespoonswater, add 1 tbsp at a time until batter is thick but pourable
1 1/4cupoat flour, or grind old-fashioned rolled oats in blender
1teaspooncinnamon
1teaspoonpumpkin pie spice
½teaspoonbaking powder
1/4teaspoonkosher salt
Instructions
Heat a waffle iron on its medium setting.
- Place cottage cheese, canned pumpkin, egg yolks, vanilla, and sugar, if using, in a large bowl. Add water, oat flour, cinnamon, pumpkin pie spice, baking powder and salt and mix until mixture is smooth batter.
Beat the egg whites to soft peaks in another medium bowl. Then fold into the batter.
Spray pre-heated mini or standard size waffle iron with oil spray.
Pour batter into iron (about 1/4 cup of mini or ½ cup if larger) and cook until golden brown and steam is no longer being released, about 3 minutes.
Last Step:
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Notes
*check labels for gluten-free.
Top with maple syrup, agave, almond butter, pumpkin butter, apple butter or honey. Sliced bananas would be a good fruit option.
Nutrition
Serving: 2small pancakes (1/2 cup batter), Calories: 175kcal, Carbohydrates: 29g, Protein: 9g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 195.5mg, Fiber: 3.5g, Sugar: 1g
