I’m not typically not all that into all the pumpkin-spice-everything hype that seems to happen every fall! I really like pumpkin pie, and cinnamon and all, but I don’t obsess over it. I know. I am totally in the minority here!
But every now and then, I do get in that pumpkin spice mood. On one of the first chilly, dreary fall day this year, fall flavors sounded SO GOOD! I had pumpkin. I had pecans, I had a waffle maker. So I figured waffles were in order. These turned out so good (on the first try)! The house smelled amazing too!
1 c. canned pumpkin
3 large eggs
¼ c. coconut oil (melted), additional for greasing waffle iron
1 TBS coconut sugar or molasses
2 tsp. vanilla
1 c. almond flour
½ c. tapioca or arrowroot starch
1 TBS ground cinnamon
2 tsp. baking powder (grain free)
¼ tsp. salt
1 tsp. apple cider vinegar
¼ cup toasted pecans
grass fed butter
Preheat waffle maker to medium/high. Use a mixer to combine the pumpkin, eggs, coconut sugar/molasses, and vanilla. Add remaining ingredients. Combine well. Batter will be thick.
Scoop out about 1/3 cup of batter and pour onto greased waffle maker. You may need more or less depending on your maker. Close lid and let cook for 3-1/2 to 4 minutes. Note that grain free waffles take a little longer to cook than traditional ones, and all waffle makers are different, so times may vary.
Check waffle. If it is golden brown, carefully remove, and repeat with remaining batter. Top with grass fed butter, pecans, and maple syrup.
To keep finished waffles warm, place on a baking sheet in a 200˚ oven.
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