Pumpkin Seed and Almond Flour Waffles
Clean and nourishing and perfectly crisp- these Pumpkin Seed and Almond Flour Waffles make a delicious gluten-free without any added sugar. Made with wholesome ingrediennts and packed with healthy fats and protein, they're great for low-glycemic eating or a cozy weekend brunch. Enjoy them sweet or savory.
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Equipment
Ingredients
- 1 cup almond flour
- 1 cup ground pumpkin seed
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 eggs separated
- ¼ cup olive oil
- 1 cup almond milk unsweetened
- 1 cup fresh blueberries
- Squeeze of lemon juice
- Maple syrup - optional
Instructions
- Start on the blueberry compote. Rinse the berries well and place them into a small saucepan along with a squeeze of lemon juice over medium-low heat. Let the berries simmer for about 10-15 minutes, stirring occasionally. Then add the maple syrup. You can start with 1 tablespoon and if you want it sweeter, add another tablespoon. Let the berries cook down until they are bursted open. Set aside.
- In a large bowl, mix the dry ingredients.
- Separate the eggs- in the egg yolks to the oil and almond milk in a small bowl. Stir to combine. And in another small bowl, whip the egg whites until stiff.
- Add the egg yolk, milk and oil mixture to the dry ingredients. Then gently fold in the egg whites. Preheat your waffle maker.
- When your waffle maker is ready, spray with nonstick spray. Add about ⅔ cup of waffle batter and cook according to your waffle iron’s instructions. (This will vary due to your make and model) Ensure waffles are golden and firm when done. Set aside on a cooling rack.
Notes
Notes:
Storing and reheating:
Store in an airtight container in the fridge for up to 2-3 days. Freeze using a freezer safe ziploc bag or an airtight container. Reheat in the microwave for about 45 seconds. Helpful tips:
Frozen berries work for the compote.
Make a double batch to freeze.
Use finely ground pumpkin seeds. The easiest way to do this is use raw pumpkin seeds and grind them up in a food processor. This creates a flour-like texture.
Let waffles cool on a cooling rack and avoid stacking them as this causes the steam to make the waffles soggy. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Store in an airtight container in the fridge for up to 2-3 days. Freeze using a freezer safe ziploc bag or an airtight container. Reheat in the microwave for about 45 seconds. Helpful tips:
Frozen berries work for the compote.
Make a double batch to freeze.
Use finely ground pumpkin seeds. The easiest way to do this is use raw pumpkin seeds and grind them up in a food processor. This creates a flour-like texture.
Let waffles cool on a cooling rack and avoid stacking them as this causes the steam to make the waffles soggy. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 449kcalCarbohydrates: 15gProtein: 16gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 123mgSodium: 421mgPotassium: 209mgFiber: 5gSugar: 6gVitamin A: 201IUVitamin C: 4mgCalcium: 167mgIron: 3mg
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