Health Conditions Diabetes-Appropriate Diabetic Breakfast Recipes Diabetic Low-Calorie Breakfast Recipes Gluten-Free Pumpkin Waffles 3.5 (2) 2 Reviews These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Prep Time: 20 mins Additional Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 12 waffles Nutrition Profile: High-Calcium Bone-Health Diabetes-Appropriate Healthy Aging Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ cup gluten-free all-purpose flour ½ cup vanilla-flavor whey protein powder ¼ cup coconut flour ¼ cup flaxseed meal ¼ cup sugar (see Tips) 2 teaspoons arrowroot or cornstarch 2 teaspoons baking powder 2 teaspoons ground cinnamon ½ teaspoon baking soda ½ teaspoon ground ginger 1 cup unsweetened almond milk ¾ cup canned pumpkin puree (see Tips) 3 egg whites 1 tablespoon grapeseed oil 1 teaspoon vanilla 1 tablespoon Sugar-free maple syrup 1 tablespoon Frozen light whipped dessert topping, thawed 1 tablespoon Ground cinnamon Directions Lightly coat waffle baker with cooking spray. Preheat a waffle baker on high (the waffle baker needs to be well heated to avoid sticking). Preheat oven to 200 degrees F. Set a wire rack on a baking sheet; place in oven while it's preheating. Meanwhile, in a medium bowl combine gluten-free all-purpose flour, whey protein powder, coconut flour, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the baking soda, and ginger. In a large bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil, and vanilla. Add flour mixture to pumpkin mixture; stir until well mixed. Let stand for 5 to 10 minutes or until batter thickens. Spoon a scant 1/4 cup of the batter into each section of the waffle baker; spread batter to cover grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; transfer waffle to wire rack in oven. Repeat with the remaining batter. Serve warm. If desired, serve with syrup, dessert topping, and/or additional cinnamon. Tips Tips: For a sugar substitute, choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar. Per Serving with Substitute: Same as above, except 183 cal., 21 g carb. (6 g sugars). Exchanges: 0 carb. For best results, use a thick, canned pumpkin such as Whole Foods 365 Everyday Value brand. If needed to remove excess moisture, spread the pumpkin puree onto a few layers of paper towels; top with several more paper towels and press gently. Originally appeared: Diabetic Living Magazine Rate It Print Nutrition Facts (per serving) 184 Calories 6g Fat 26g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 (4-inch) square waffles (1/4 cup batter per waffle) each Calories 184 % Daily Value * Total Carbohydrate 26g 9% Dietary Fiber 6g 20% Total Sugars 11g Protein 9g 19% Total Fat 6g 7% Saturated Fat 1g 7% Cholesterol 13mg 4% Vitamin C 1mg 1% Folate 17mcg 4% Sodium 357mg 16% Calcium 212mg 16% Iron 2mg 12% Magnesium 22mg 5% Potassium 143mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved