Ingredients
The following ingredients have 1 Servings
- 1 scoop Vital Protein Collagen Peptides Vanilla
- 2 1/2. Tbsp. Paleo OR Gluten-free (not paleo) Waffle & Pancake Mix (or use 1 1/2 Tbsp. almond flour + 1 Tbsp. tapioca flour + 1/8 tsp. baking powder)
- 1 whole egg
- 1 Tbsp. pumpkin puree
- 1/2-1 tsp. maple syrup or honey (optional)
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. pure vanilla extract
Instruction
- Set the waffle iron to medium high heat.
- In a food processor or blender combine all of the ingredients. Process or blend until smooth. If batter is too thin, add 1/2-1 tbsp. of additional baking mix.
- Spray waffle iron with non-stick cooking spray (this is an important step).
- Pour batter onto waffle iron, close lid and let cook until golden brown and slightly crisp. Carefully remove waffles from iron place on a wire rack until ready to eat.
- To freeze, let waffles cool completely and once cooled, place in an air tight container separating each serving with parchment paper. Freeze up to 3 months.
- If making waffles in bulk, waffles taste best when reheated in a toaster or in an oven set at 350 degrees. This can be done from frozen.
- *If using the almond flour/tapioca blend, let waffles set for just a few minutes after removing from waffle iron before enjoying. We have found that this will result in a better texture.
