3 years ago
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Pumpkin Protein Waffles - Quick & Easy Breakfast
Ingredients 2 cup unbleached all-purpose flour 1 cup almond meal (ground almonds) 4 teaspoons baking powder (look for aluminum-free) 2 tablespoons brown sugar 1 teaspoon cinnamon pinch nutmeg 1/4 tsp salt 2 cups milk (I used plain rice milk) 4 teaspoons melted virgin coconut oil 2 eggs 1 cup pureed pumpkin (1/2 a can) 1 tsp vanilla Instructions In a large bowl, combine all dry ingredients (flour through salt). In a separate bowl, whisk together the wet ingredients (milk through vanilla). Pour wet ingredients into the dry and stir just until combined. Let the batter rest for about 5 minutes. Grease a hot waffle iron and pour about 1/3 cup batter per 4-inch waffle. Cook each batch according to waffle iron directions (mine took about 4 minutes.)
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