After awhile, every time I would make waffles in my previous waffle iron it would never bake evenly and would end up as a mushy mess. So for months I have been looking at all of these beautiful grain free waffle recipes on Pinterest and debating whether or not to buy a new Belgian Waffle Maker. Well, the other week I couldn’t take it any longer I just HAD to buy a new waffle iron. I knew my first waffle recipe was going to be a pumpkin one…what better way to enjoy the holiday season!
I ended up making one Pumpkin Waffle and it was a flop, but that didn’t discourage me. I went back to the drawing board and ended up with a perfect Paleo Pumpkin Waffle recipe. I’ll definitely be making these a lot more this holiday season. I also made a double batch so I could freeze the waffles. The next time I’m craving a waffle, I just have to throw the frozen waffles in a toaster and in no time I’ll have breakfast on the table.
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- 1 cup pumpkin puree
- 6 large eggs
- 1/2 cup coconut milk
- 4 Tbsp grassfed butter, melted (or coconut oil)
- 1/2 teaspoon vanilla extract
- 1 3/4 cup almond flour
- 6 Tbsp coconut flour
- 1/2 cup powder sweetener (or for Paleo: use honey, to taste)
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- In a large bowl, combine the pumpkin puree, eggs, coconut milk, butter, and vanilla extract (and honey if using it).
- In a medium bowl, combine the almond flour, coconut flour, sweetener (if powdered), baking soda, and cinnamon.
- Add the dry ingredients to the wet and mix to combine.
- Bake waffles according to the directions of your waffle iron.
Net Carb Count*: 6.8 g net carbs (for 1 waffle)--makes 6 large waffles
Total Carb Count: 15.05 g total carbs (for 1 waffle, plus the carbs for the sweetener)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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