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Waffles on a grey plate topped with pumpkin seeds and pecans.

Gluten Free Protein Pumpkin Waffles

These Gluten Free Protein Pumpkin Waffles is BLW, Kid and Toddler Friendly, packed with fibre, protein and good fats, is naturally low in carbs and has no sugar added!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 waffle quarters
Calories 96kcal


  • 6 omega 3 egg whites
  • 2 omega 3 egg yolks
  • 1/2 cup almond flour
  • 1 tsp gluten free baking powder
  • 1/2 cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
  • Optional:
  • Yogurt for drizzling
  • Pumpkin seeds
  • Pecans


  • In a bowl, whip the egg whites using electric beaters until light and fluffy, about 5 minutes.
  • In another bowl, mix together the almond flour, baking powder, salt and pie spice. Stir in the egg yolks and pumpkin. Starting with a spoonful, carefully gold the pumpkin mixture into the whites, a bit at a time in a figure 8 motion.
  • Heat and grease your waffle iron and add a generous spoonful to each quarter side. Cook according to your manufacturers directions.
  • Serve immediately, or top with yogurt, pecans and pumpkin seeds, if desired.


Calories: 96kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 55mg | Potassium: 182mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3264IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg