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Preheat your waffle iron.
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In a food processor combine the squash, 2 oz. of almond milk, 1 Tbsp. cashew butter, the pumpkin pie spice, and vanilla. Process until smooth.
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In a medium mixing bowl beat the egg whites until soft peak form. Set aside.
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In a large mixing bowl combine the quinoa flour, the baking powder, the agave, 12 oz. of almond milk, and the protein powder, and the squash puree. Mix all ingredients until well combined.
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Fold/stir the egg whites into the batter.
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Spray both sides of your waffle iron with the cooking spray.
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With a ladle or pour ~ ½ to ¾ cup batter onto the iron. Cook for ~ 2 to 3 minutes.
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All waffle irons are different. You will need to adjust your batter amount and cooking time according to your own waffle iron.
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Remove waffle from iron, top with desired spreads or syrups, EAT!!!
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Adapted from 17 Apart.
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Makes ~5 whole waffles.