Last updated on August 16th, 2019
I have been eating brunch all day long. It’s easy to do that when I whip up a batch of these Pumpkin Waffle Cakes. They are so quick and easy to make, keep well in the freezer and can be re-heated in a toaster oven. That being said, I have no problem eating waffles all day long when they taste this good.
For breakfast, I can pair these with bacon, some butter or ghee and maple syrup. For lunch, I can throw some chicken or tuna salad in between them to make a sandwich. And for dinner, I usually just turn these into dessert. Dessert for dinner is perfectly acceptable, am I right? With some ice cream scooped on top, I consider these to be the perfect substitute for a “normal” dinner.
Aside from all of this wild waffin’ going down, I have finally perfected the art of making bacon. Considering how much bacon I eat, I am shocked it has taken me THIS long to make it such a fine piece of art. I found these long and thick strips of bacon at my local market. They do not shrivel up when I bake them!! I lay them out on a parchment-lined baking sheet. Then, I place the baking sheet into a cold oven, crank the heat up to 425 degrees Fahrenheit. After the oven has reached that temperate, I cook the bacon for another 5-7 minutes, until it’s looking all crispy and magical. Wam, BAM.
Top these waffles off for breakfast with some grassfed butter or ghee. Then, pour a generous amount of real maple syrup over the top. Coffee? Absolutely. Have a wonderful weekend, everyone!
Pumpkin Waffle Cakes
Servings 2 -3
- Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium sized bowl.
- Slowly mix in the dry ingredients and the pumpkin purée.
- Turn on your waffle maker and spray it lightly with your fat of choice (even if your waffle iron is non-stick, it could use a little extra love).
- Ladle your batter into the waffle maker (a little goes a long way, you don't want your batter overflowing after you close it).
- Let cook for roughly 4-6 minutes, until your waffle is looking gorgeous and golden brown.
Top these off with grass-fed butter, your favorite nut butter, fresh fruit, maple syrup, more raw honey, etc. They also taste wonderful on their own!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.