1/4C Gluten Free Baking Mix (I used King Arthur GF Baking Mix)
1 scoop 1stPhorm Level-1 Vanilla Ice Cream Protein
1 teaspoon stevia in the raw
1 Tablespoon brown sugar substitute (I used Splenda)
1 teaspoon pumpkin pie spice
pinch of salt
1/4C Canned pumpkin
3 Tablespoons liquid egg whites
1/4C & 2 Tablespoons unsweetened almond milk
In a medium bowl, combine baking mix, protein, stevia, brown sugar substitute, pumpkin pie spice and salt. Stir well.
Next, add in the canned pumpkin, liquid egg whites and almond milk. Whisk until smooth and well combined.
Heat your waffle iron to medium setting. Once heated, pour half of batter onto center of waffle iron. Close the lid and allow to cook 3-4 min then flip (if you have this version) and continue to cook another 2-3 minutes until golden brown. If you have a stationary waffle iron- let cook approx 5-6 min. or until golden brown. **Cook times will vary based upon type/age of waffle iron.
Remove carefully and serve. Makes 2 waffles
Photo shown topped with sugar free syrup, 1 Tablespoons chopped walnuts and whipped cream. Topping not included in nutrition information.