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Pumpkin Waffles (THM E or S)

A quick & easy pumpkin waffle recipe that cooks up easy, freezes well & hits the spot when you need a breakfast pumpkin fix.
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Servings: 10
Course: Breakfast
Ingredients Method Notes

Ingredients
  

E- version:
  • 2 c. oats
  • 1 c. THM baking blend
  • 1 c. unsweetened applesauce
  • 1 c. canned pumpkin not pumpkin pie filling
  • 1 T. pumpkin pie spice
  • 1 t. cinnamon
  • 1 t. baking powder
  • 1 1/2 c. egg whites
  • 1/2 c. gentle sweet
  • 1 t. vanilla
  • dash of salt
S- version:
  • 1 c. oats
  • 1 1/2 c. THM baking blend
  • 1 c. almond flour
  • 1 c. pumpkin
  • 1/2 c. melted butter
  • 1/2 c. unsweetened almond milk
  • 1 T. pumpkin pie spice
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 1/2 c. egg whites
  • 4 eggs
  • 1/2 c. gentle sweet
  • 1 t. vanilla
  • dash of salt

Method
 

  1. Preheat waffle maker
  2. Once it's preheated, spray with nonstick cooking spray
  3. Blend oats in a good blender until they become a flour
  4. Add all other ingredients & blend well
  5. Scoop a quarter cup of batter in each waffle square
  6. Close the waffle maker & cook until the green light comes on
  7. Top with E toppings such as applesauce, sliced bananas, sugar free maple syrup, polaners jelly, etc. My personal favorite is applesauce & cinnamon with a little whipped cream & few Lily's pumpkin spice chips.
  8. Top with S toppings such as berries, chopped nuts, Lily's chocolate chips, whipped cream, sugar free maple syrup or caramel suace. My favorite is with caramel sauce, whipped cream, chopped pecans & a few Lily's pumpkin spice chips.

Notes

The batter is kind of thick so the waffles will not be completely square. Simply plop the 1/4 c. of batter onto the middle of each square on the waffle griddle.
This recipe makes 16-20 small waffles. 2 is one serving :)