Waffles can save the day. Their nooks and crannies create pools of syrup, while maintaining the crunchy edges. You can make them in so many flavors, shapes, toppings add ins, from savory to sweet. Heck….you can use them as sandwich bread!
These are so fluffy, light, moist and full of fall flavor, you may want to make these everyday! And they are macro friendly!
If the macros for the entire waffle don’t work, the waffle is super easy to portion out into halves or quarters. It’s already in a grid. Love that!
- 79g Kodiak Power Cake Mix
- 25g NLA for Her Vanilla Cupcake
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
- 90g Pure Pumpkin Puree
- 46g Liquid Egg Whites
- 2.5 fl oz Almond Milk
Heat up waffle iron. In a small bowl combine all dry ingredients. In a separate small bowl combine all wet ingredients. Pour wet ingredients into dry and fold with a rubber spatula until just combined. Spray waffle iron with some non stick spay (I like to use Trader Joes coconut oil spray). Pour batter into waffle iron and close lid. Cook following your waffle iron directions.
Pour your favorite maple syrup, whipped cream, or did I hear someone say spiced caramel??
Macros for Waffle only:
458 Calories • 57g Carbs • 7g fat • 42g protein • 761 sodium • 8g sugar
(Your macros may vary depending on the brands of food you use)