Pumpkin Waffles with Baked Bacon
Perfect for fall and dairy free!
30 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 2511 |
| Fat: | 242 g |
| Carbohydrates: | 45 g |
| Protein: | 124 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 cup 1 cup 1 cup Almond Meal/Flour
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- 0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
- 4 whole 4 whole 4 whole Eggs, Pastured
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw, wildflower
- 0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, Saigon, Ground
- 1 cup 1 cup 1 cup Pumpkin Puree
- 8 oz 8 oz 8 oz Bacon, one pack
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Lay bacon on a cookie sheet covered in aluminum foil and bake for 12-15 minutes at 350 degrees fairenheight.
- Mix together dry ingredients, almond flour, sea salt, baking soda, and cinnamon, in a large bowl. Then, set aside.
- Mix together wet ingredients, eggs, vanilla, honey, and pumpkin puree, in another bowl.
- Combine wet and dry ingredients.
- When bacon is done, transfer bacon to a dish with paper towels to soak up excess grease.
- Spoon waffle batter in to waffle maker 1/4 cup per waffle. Follow directions according to your waffle maker.
- Serve baked bacon and pumpkin waffles with real maple syrup.
Add a Note
My Notes:
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