Spiced Pumpkin and Pecan Waffles

1. Preheat a non-stick waffle maker. Spray or brush wells with oil just before adding the batter. Alternatively, preheat oven to 350°F and bake waffles in a silicone waffle pan set on a baking sheet for 17 minutes, then flip over onto the baking sheet and continue to bake another 4 minutes.
2. Whisk together the eggs, coconut milk, oil, vanilla, xylitol and stevia in a medium bowl until fully combined.
3. Whisk in the pumpkin puree until smooth.
4. In a small bowl, whisk together the chia seed meal, pecan meal (simply grind ⅓ cup pecans in a blender until fine), protein powder, cinnamon, ginger, nutmeg, cloves, baking powder and salt to break up any clumps. Add this to the pumpkin mixture whisking to blend for 1-2 minutes.
5. For conventional waffle maker: pour the batter into the waffle maker as is required for your waffle maker. Some waffle makers are larger or thicker than others so the amount of waffles this recipe makes may vary – simply divide the waffles into three equal servings once cooked.
6. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker directions. May be refrigerated for up to 1 week in a zip top bag or frozen for up to 3 months.

Net Carbs : 4.3g
SugarOH: 4g