Paleo Pumpkin Waffles
These 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.
Servings 3
Calories 904kcal
Ingredients
- 1 cup pumpkin purée
- ½ cup canned coconut milk
- 1 ½ cups almond flour sifted
- 4 large eggs whisked
- 3 tablespoons honey or pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
Instructions
- Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium 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. Be careful not to let it overflow, but you do want it covering the bottom into the corners.
- Let cook for roughly 4-6 minutes total. It will feel soft but it will harden a bit as it cools.
Notes
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!
Nutrition
Calories: 904kcal | Carbohydrates: 61g | Protein: 32g | Fat: 65g | Saturated Fat: 19g | Cholesterol: 327mg | Sodium: 725mg | Potassium: 532mg | Fiber: 14g | Sugar: 36g | Calcium: 277mg
