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Preheat waffle maker
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To make flax egg: in a small bowl, add one tablespoon ground flaxseed and 3 tablespoons water. Stir to combine and let sit about 10 minutes until the mixture becomes egg like. It's magic!
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In a medium-sized mixing bowl, add the first 3 ingredients (almond flour, tapioca starch and baking powder and whisk out all lumps.
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In another mixing bowl, add almond milk, lemon juice, maple syrup, vanilla extract, pumpkin puree and sea salt. Mix well to combine.
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Add the dry mixture to the wet mixture and mix well.
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Scoop batter into waffle iron according to manufacturer directions. What works for me: I use a large ice cream scoop because it is the exact measurement needed per quadrant.
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This recipe makes about 11 quadrants or 2 - 2 waffles.
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Since I have a waffle iron that flips over (love it!) - I cook for 2 minutes on one side and 3 on the other and it worked perfectly.
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Note: this recipe can also be made using an egg for the flax egg. The texture is slightly different (both are great). When I use an egg, I adjust the cooking time to 2 minutes on one side and 1 minute on the other (flip over).