Step 1

Preheat your waffle iron while you prepare the batter.

Step 2

In a measuring cup, combine the milk and vinegar then set aside.

Step 3

In a large bowl, combine the flour, protein powder, coconut sugar baking powder, baking soda, pumpkin spice, and salt. Whisk to sift together.

Step 4

In a separate large bowl, add the pumpkin puree, eggs, and milk/vinegar combo. Whisk until smooth.

Step 5

Add the dry ingredients to the bowl with the wet ingredients. Pour in the melted oil/butter then stir until mostly smooth. It's ok if the batter is a little lumpy but try your best to stir out any large lumps.

Step 6

Scoop the batter into the waffle maker and cook thoroughly, until golden and crisp. Set aside on a cooling rack to cool. For extra crispy edges, I like to reheat them in the toaster prior to serving. Serve warm with butter and pure maple syrup, and enjoy!