Best 3 Paleo Pumpkin Waffles Recipes

PALEO PUMPKIN WAFFLES RECIPE - (4.7/5)

Steps:

• In a large bowl, combine the pumpkin puree, eggs, coconut milk, butter, and vanilla extract (and honey if using it). In a medium bowl, combine the almond flour, coconut flour, sweetener (if powdered), baking soda, and cinnamon. Add the dry ingredients to the wet and mix to combine. Bake waffles according to the directions of your waffle iron. Notes Net Carb Count*: 6.8 g net carbs (for 1 waffle)--makes 6 large waffles Total Carb Count: 15.05 g total carbs (for 1 waffle, plus the carbs for the sweetener) *Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

PALEO PUMPKIN WAFFLES

Steps:

• Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
• Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
• Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.

PALEO PUMPKIN WAFFLES

Steps:

• Preheat the waffle iron.
• Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
• Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer's guidelines for suggested cup quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch border (the batter will spread when you close the lid). Cook, following the manufacturer's directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.