Pumpkin Waffles

Pumpkin Waffles

Oh, the wonderful smell that fills your kitchen when you cook these pumpkin waffles! And they taste wonderful too – crisp on the outside, tender on the inside, subtly sweet, with a distinct-but-not-overwhelming pumpkin and cinnamon flavor. I don’t sweeten the batter at all, so plan on serving these pumpkin waffles with maple syrup – a tablespoon per waffle is plenty.

Pumpkin Waffles
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 5 big waffles
Ingredients
Instructions
  1. Plug in your waffle maker. Allow it to heat up, about 5 minutes for most waffle makers.
  2. In a small bowl, use the microwave to melt 1 tablespoon butter. Set aside.
  3. In a large bowl, whisk the eggs. Whisk in the pumpkin puree, vanilla, cinnamon, salt and baking soda.
  4. Use a rubber spatula to stir in the almond flour, until well-blended.
  5. Brush the waffle maker plates with melted butter. Place a heaping ⅓ cup batter per waffle in each cavity and use a spatula to spread it. Close the lid and cook for 4-5 minutes. Repeat with one more waffle. Serve with butter and maple syrup.
Notes
Nutrition info does not include toppings such as butter and maple syrup.
Nutrition Per Serving
Serving size: 1 waffle; Calories: 339; Fat: 27g; Carbohydrates: 14g; Sugar: 2g; Sodium: 369mg; Fiber: 6g; Protein: 14g

Pumpkin Waffles

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