Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour (110g)
  • 2 tsp baking powder
  • 0.5 tsp xanthan gum
  • 2 tsp pumpkin pie spice
  • 2 tbsp low carb granulated sweetener
  • 1/4 cup pumpkin puree (60mls)
  • 2 large eggs
  • 0.5 tsp vanilla extract
  • 1/4 cup water (60mls)

Instruction

  • Put all dry ingredients including the almond flour, baking powder (not baking soda) xanthan gum, pumpkin pie spice, and low carb granulated sweetener, in a bowl and mix well with a fork.
  • In another bowl add all the wet ingredients, the eggs, pumpkin puree, vanilla extract, and water and mix well until combined. 
  • Pour the wet ingredients into the dry ingredients and mix until blended and no lumps remain.
  • Pour 1/2 cup of batter in to the middle of a hot, greased waffle iron. You may need to spread it out a little with a spatula. This amount will make approximately 4 small quarter waffles, though it depends on the size of the waffle iron.
  • Close waffle iron and cook until it browns a bit, it took about 5 minutes in my waffle iron on a medium heat, but the timing may vary depending upon the heat of your waffle iron.
  • The waffles will be soft when cooked, they will firm up a little once they cool slightly but they will not become crispy like traditional waffles due to the almond flour and pumpkin.
  • Serve hot with low carb maple pancake syrup. Serving size is 1/4 waffle.