There is no doubt that the fall season calls for a pumpkin-focused meal. What better (and fun) way to check that box than with waffles! These flavor-filled pumpkin goodies are bound to be a hit with anyone in your household. Start your day with a healthy gluten-free, dairy-free meal, or freeze for a quick handheld snack later in the week!
- 3 large eggs at room temperature
- 3/4 cup pumpkin purée
- 1/4 cup almond milk
- 3 tablespoons coconut oil refined, melted and cooled to almost room temperature
- 1/3 cup maple sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cup blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon aluminum-free baking powder
- 1/2 tsp sea salt
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Preheat your waffle iron and spray well with cooking spray to avoid sticking.
- In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
- In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
- Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/3 cup of batter per waffle, but use what works for your iron and preference.
- Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
- Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
- To cook from frozen, you can put them in a toaster oven or pop toaster the same way you would cook a store-bought frozen waffle. Enjoy!
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Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.