Grain-free Pumpkin Waffles

Fall-flavored grain-free waffles with slightly crispy edges and pumpkin goodness inside.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 358

Author Kim

1/2 cup coconut flour
1/2 cup almond flour/meal
1 tablespoon pumpkin pie spice or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice or cloves
1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
2 tablespoons olive or melted coconut oil
2 ripe medium bananas, mashed
1/2 cup pumpkin puree
3/4 cup almond milk or other preferred milk
Preferred toppings for serving

Preheat waffle iron and spray with a natural cooking spray.
Combine all wet ingredients in a blender (or food processor) and blend until smooth. Add dry ingredients to blender and blend until well combined.
Continue to spoon out and spread batter over waffle iron until you have cooked all waffles. To keep cooked waffles warm, while cooking all waffles, heat oven to 200 degrees F. and place cooked waffles in the oven.
Top with maple syrup, almond butter, honey, jam, fresh fruit, chopped nuts and/or chocolate chips. Enjoy!

Waffles are perfect for freezing, so feel free to double this recipe! Let cool on a wire rack before bagging up and storing.