ADIDAF Pumpkin Coconut Flour Pancakes (Waffles)

8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
0.25 cup Isopure Unflavored Whey Protein Powder (1 scoop = 1/4 cup)
12 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
1 tsp Leavening agents, baking powder, low-sodium
.5 tsp Salt
1 tsp Pumpkin Pie spice
6 large Egg, fresh, whole, raw
0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
3 tbsp Butter, salted
.5 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
.5 tsp Vanilla Extract

Preheat oven to 200F.
In a large bowl, whisk together coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
In a medium bowl, whisk together eggs, pumpkin puree, melted coconut oil, 1/2 cup almond milk and vanilla extract.
Add the egg mixture to the coconut flour mixture and stir well to combine. Add more almond milk if batter is very thick. It should not be runny.
Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

Serving Size: makes 12 waffles

Number of Servings: 12

Recipe submitted by SparkPeople user CELLE98.