Breakfast

August 10, 2021

Paleo Pumpkin Waffles

Pumpkin season is in full swing in my house, and I’ll take any opportunity to make fun pumpkin recipes. I am the girl who looks forward to fall so that I can have pumpkin season.

For these waffles, I used a Paleo flour blend you can purchase from any store. This makes things a lot easier and keeps you from having to buy multiple different flours. I used a mini waffle iron for a few of these to make waffles I could freeze and have ready for my husband to put in the toaster when he wants waffles. They are delicious topped with maple syrup, chopped pecans, and coconut whipped cream.

Paleo Pumpkin Waffles

It's pumpkin season, and these Paleo pumpkin waffles are perfect for getting you in a fall mood.

Prep:
10
min
cook:
10
min
total:
20
min
Author:

Elishah

Ingredients
  • 2 1/4 C Paleo baking flour mix (I used Bob's Red Mill)
  • 1 T coconut sugar
  • 2 tsp baking soda
  • 1 T pumpkin pie spice
  • 1/2 tsp sea salt
  • 1 1/4 C full fat coconut milk
  • 1 C pumpkin puree
  • 2 eggs
  • 1/4 C ghee, melted
Instructions
  1. Heat your waffle iron to medium-high.
  2. In a large bowl, whisk together the Paleo flour, coconut sugar, baking soda, pumpkin pie spice, and sea salt.
  3. In a medium bowl, whisk together the coconut milk, pumpkin puree, eggs, and melted ghee.
  4. Pour the wet mixture into the dry mixture and whisk until it’s combined and there are no longer any lumps.
  5. Depending on the size of the waffle iron, add ¼ cup to ½ cup batter to the hot waffle iron and cook until it’s golden brown and crispy on the outside, about 5-6 minutes per waffle.
  6. Continue making waffles until all the batter is used.
  7. Serve the waffles with maple syrup, pecans, and coconut whipped cream.

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