Sunday Pumpkin Waffles
Cooking Steps
1. In a large bowl, mix your coconut flour with your eggs;
2. Add the rest of the ingredients and mix until fully incorporated;
3. Heat your waffle iron at a medium heat;
4. Place approximately ¼ of a cup of waffle batter in your waffle maker, you may need more or less depending on the size of your waffle;
5. Leave in waffle iron until cooked through, my iron beeps to indicate that it’s done not sure if they all do this though;
6. Remove from waffle iron, top with honey/butter and enjoy!
Serves 5
5 - 10
This is a Dairy Recipe
Ingredients
- 1/4 Cup of Coconut Flour
- 1/4 Tsp Vanilla
- 5 Eggs
- 1/4 Tsp Baking Powder
- 1/4 Tsp Salt
- 3/4 Cup and 2 Tbsps Pumpkin Puree
- 4 Tbsp Butter
- 1 Tbsp Almond Butter
- 1/4 Tsp Baking Soda
- 1 1/2 Tsp Pumpkin Pie Spice
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11 Responses to “Sunday Pumpkin Waffles”
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I’m guessing you melt the butter before mixing in with everything else?
Oh yup melt the butter, sorry I forgot that step!
Can you leave out the pumpkin puree?
The original post on my website has a plain recipe. They don’t have as much flavor as these so I would perhaps add some maple syrup into the batter or maybe some applesauce. Although if you top them with honey and butter they are just excellent plain as well
Did i do something wrong? This batter was super thick. Next time I’m going to fluff some of the egg whites to make the batter a little more workable for the waffle iron.
The batter is pretty thick and it really depends on the type of canned pumpkin that you use. I generally use real pumpkin and if I don’t have that I use the Whole Foods 365 brand. Some of the brands are just thicker than others which has an effect on the batter. You can always add some water or melted butter/coconut oil to the mixture if it seems too thick next time. I would add it a tablespoon at a time until it reaches a consistency that you like. If you try the egg whites let me know how it goes!
Batter was thick but worked in my Belgian waffle iron. They crumbled pretty easily though but the flavor was alllll there.
[...] fastpaleo.com via Amber on [...]
Very tasty! They were really soft and some fell apart just transferring to a plate, but tasted good. Next time I will add a tiny bit of honey or maple syrup to the batter.
Worked well with substituting melted coconut oil for the butter… My new favorite waffle recipe! I love Held together really well.
I make several variations of Paleo waffles, and this is by far the best cooking one– I left out the butter all together (since I was confused when it didn’t say to melt it), and greased my heart-shaped waffle maker with coconut oil. They were the thickest I have ever made. Flax versions don’t plump up like these, but I did add some flax meal to these– they were yummy!