These pumpkin collagen waffles make for the most cozy & delicious fall breakfast. All you need is one bowl and a few simple ingredients. They're gluten-free, dairy-free and boosted with Youtheory® Collagen Powder.
Ingredients
2 large eggs
3/4 cup almond milk
1/4 cup coconut oil, melted and cooled
1 tbsp maple syrup
1 tsp vanilla
1/2 cup canned pumpkin
1 cup 1:1 gluten-free all-purpose flour
3 tbsp coconut sugar
3 scoops Youtheory® Collagen Powder
1 tbsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
Directions
In a medium bowl, whisk the wet ingredients.
Then fold in the dry ingredients until the batter begins to thicken and bubble up.
Grease a mini waffle iron and scoop about one cookie scoop full onto the mini waffle iron and cook for 2-3 minutes until golden brown on the edges.
Repeat until done.
Serve with maple syrup, crushed pecans, whipped cream, cinnamon and enjoy!
