Pumpkin Spice Waffles
Phase 3
Makes 14 standard grain servings
1 1/4 cups sprouted wheat flour
1/2 cup sorghum flour
1 1/4 cups almond milk
2T lemon juice
1/3 cup pumpkin puree
2T grapeseed oil
2 egg yolks
2 egg whites
1/4 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla
2 tsp pumpkin spice blend (recipe on blog)
Add lemon juice to the almond milk and let sit for a few minutes.
Heat up your waffle iron.
Beat egg whites with cream of tartar, until very stiff- set aside.
In another large bowl, mix everything but the flours together until well blended. Now, add flour and stir just until combined. Gently fold in egg whites.
Cook in preheated waffle iron, as directed by manufacturer.
**you may need to brush a bit of oil on your waffle maker, as these tend to stick, even on non stick surfaces***
Serve with fruit compote and other components of P3 breakfast
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