Gluten-Free Pumpkin Waffles
- 0.5 cup 0.5 cup 0.5 cup Pumpkin Puree
- 1 cup 1 cup 1 cup Blanched Almond Flour
- 2 whole 2 whole 2 whole Eggs, Pastured
- 0.5 cup 0.5 cup 0.5 cup Almond Milk
- 0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, ground
- 0.25 tsp 0.25 tsp 0.25 tsp Pure Vanilla Extract
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, for greasing
- Plug in and preheat waffle iron on low setting.
- Put all ingredients in blender.
- Blend until smooth.
- Liberally grease the top and bottom plates of the waffle iron with coconut oil.
- Ladle 1/3 cup of blended batter (or amount specified by your waffle iron instructions) into the center of the waffle plate.
- Close the waffle iron and let cook about 7 minutes. If the waffle iron is still steaming, let cook longer.
- Open waffle iron, remove waffles with rubber spatula and eat up!
If you don't have almond milk, feel free to substitute it with any kind of milk you have.
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