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Pumpkin Spice Waffles
By Holly Darnell, RD
August 25, 2022
When I think of fun, delicious waffles, I dream up buttermilk and pumpkin spice. However, because I seek to avoid too much dairy, I've decided to create a buttermilk-like mixture. As for the pumpkin spice, this recipe for Pumpkin Spice goes for it with the super popular Bone Broth Protein Pumpkin Spice as well as some complementing ingredients.
The issue with waffles is that they're usually loaded with plain starches and sugar but bankrupt in protein and healthy fats. Not this Pumpkin Spice Waffles recipe, which relies on coconut oil for fat and Bone Broth Protein for protein content. In fact, the macros for one serving of these pumpkin pancakes is outstanding: 331 calories per waffle, with 40 grams of carbs, 13 grams of fat and 13 grams of protein. You'll be powered up for your day.
The flavor of our Bone Broth Protein Pumpkin Spice is lightly sweetened with stevia leaf extract and luo han guo fruit extract for a deliciously Fall-inspired taste. And the product is sourced from non-GMO, grass-fed and pasture-raised cows from Europe. It’s an incredible source of collagen, and provides collagen types I and III to support healthy skin, joints and nails.
The first step is making a vegan buttermilk! Mix in one cup unsweetened almond milk with one tablespoon lemon juice and whisk together. Set aside and allow to curdle — for at least 5–10 minutes.
In a large bowl, whisk together the gluten-free flour (you can also go with Paleo flour if you're avoiding most grains), coconut sugar, arrowroot powder, baking powder, salt, pumpkin pie spice and Bone Broth Protein Pumpkin Spice. Set aside.
In a medium bowl, combine pumpkin puree, vegan buttermilk, coconut oil, vanilla and egg yolks. Whisk until fully combined.
On a small saucepan, melt the coconut oil. Allow it to cool and then add it with the other wet ingredients into the dry ingredients, mixing until just combined.
In a separate bowl, add the egg whites. Beat on medium with an immersion blender or high speed mixer until bubbles form and small peaks take shape.
Pour beaten egg whites into the pumpkin spice waffle batter. Use a scraper to lightly mix in, without overdoing it..
Let the waffle batter rest for 10 minutes. Meanwhile, preheat the waffle iron to desired temperature. Spray the waffle iron with coconut spray and scoop ⅓- ½ cup of waffle batter onto the iron (depending on the size of your waffle maker).
Cook until golden brown and serve with maple syrup (choose one with monk fruit sweetener if you want to lower the sugar content) and/or fresh fruit.
Pumpkin waffles can be kept for up to 3 days in the refrigerator in an airtight container. When ready to eat, remove from the fridge and place in a toaster oven to crisp up the outside and warm.
Waffles can be frozen in an airtight container for up to 1-3 months. To warm up, remove from the freezer and place in a toaster oven to crisp the outside.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
AuthorHolly Darnell, RD
Move over unhealthy waffles and hello Pumpkin Spice Waffles, with plenty of protein and healthy fats courtesy of Bone Broth Protein Pumpkin Spice and coconut oil. Easy to make, you will delight your taste buds and your family/friends!
1 cup unsweetened almond milk
1 tablespoon lemon juice
1½ cups all-purpose gluten-free flour (or Paleo flour)
¼ cup coconut sugar
¼ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon salt
1 Tablespoon pumpkin pie spice*
2 scoops Bone Broth Protein Pumpkin Spice
1½ cups pumpkin purée
4 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla
3 room temperature eggs, separated
coconut oil spray
maple syrup and/or fresh fruit, optional
1. Make vegan buttermilk. Mix in 1 cup unsweetened almond milk with 1 tablespoon lemon juice and whisk together. Set aside and allow to curdle; at least 5–10 minutes.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, arrowroot powder, baking powder, salt, pumpkin pie spice and Bone Broth Protein Pumpkin Spice. Set aside.
3. In a medium bowl, combine pumpkin puree, “buttermilk”, coconut oil, vanilla and egg yolks. Whisk until fully combined.
4. Add the wet ingredients into the dry ingredients, mixing until just combined.
5. In a separate bowl, add the egg whites. Beat on medium with an immersion blender or high speed mixer until bubbles form and small peaks take shape.
6. Let the waffle batter rest for 10 minutes. Meanwhile, preheat the waffle iron to desired temperature. Spray the waffle iron with coconut spray and scoop ⅓- ½ cup of waffle batter onto the iron (depending on the size of your waffle maker)
7. Cook until golden brown and serve with maple syrup or fresh fruit.
Calories 331, Carbs 40.3 grams, Fiber 3.1 grams, Sugar 10.9 grams, Fat 12.8 grams, Saturated Fat 8.8 grams, Unsaturated Fat 3.1 grams, Cholesterol 82 milligrams, Protein 13.4 grams, Sodium 284 milligrams