Paleo Pumpkin Waffles! (Grain/Nut Free/Gluten Free)
Fall is upon us so you know what that means... PUMPKIN EVERYTHING!!! I know I know, it seems a tiny bit typical, cliched and "basic" if you will but I just can't help my love of fall and all things pumpkin and I know many if not all of you are in the same boat as me. After all, you wouldn't even be looking at this recipe if you weren't, right?! This recipe is honestly delicious any season of the year, and can easily be made dairy free by substituting coconut oil for butter!
Yield: 6-7 Waffles
5 large Eggs
½ cup Pumpkin Puree
¾ cup + 1 TBSP melted Butter or mild tasting Oil
½ cup + 3 TBSP Organic Cane Sugar
3/4 cup Potato Starch
½ cup Coconut Flour
2 tsp. Cinnamon
2 tsp. Pumpkin Pie Spice
½ tsp. Salt
2 tbsp Vanilla Extract
1 tbsp Lemon Juice or Apple Cider Vinegar
1 tbsp Baking Powder
Pre-heat waffle maker to medium heat if your iron has a number setting.
In a blender or food processor combine the eggs, pumpkin, butter/oil and sugar. Blend together until frothy, about 1 minute.
Add to the blender the remaining ingredients except the baking soda. Blend until well combined, about 1 minute.
By hand, mix in the baking powder.
Liberally oil the pre-heated waffle iron and pour on the batter using a ½ cup measuring cup. Allow to cook for about 2 minutes or until slightly golden. Times will vary depending on your waffle iron.