Paleo Pumpkin Waffles Recipe 🍂

[Kento Nanami]

Hey there! So, I whipped up these Paleo Pumpkin Waffles yesterday morning, and let me tell you, they were a hit! Fluffy, flavorful, and perfect for fall, these waffles are super easy to make and great for breakfast or brunch. Plus, they’re made with wholesome ingredients, so you can feel good about indulging. Trust me, once you try them, you’ll want to make them every weekend!

Ingredients:

• 12 ounces raspberries
• Kosher salt
• 1 cup pumpkin puree
• 3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
• 1 ½ teaspoons pure vanilla extract
• 6 large eggs, beaten
• 6 tablespoons coconut flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda

Directions:

1. In a small saucepan, combine half of the raspberries with a pinch of salt and 2 tablespoons of water. Heat over medium-high, stirring occasionally, until the raspberries break down and the mixture thickens to a jam-like consistency, about 6 to 8 minutes. Once done, stir in the remaining raspberries and set aside to cool.
2. In a medium bowl, whisk together the pumpkin puree, melted coconut oil, vanilla extract, and beaten eggs until everything is well combined. Then, add the coconut flour, cream of tartar, baking soda, and a pinch of salt. Whisk vigorously until there are no lumps.
3. Preheat your waffle iron to medium-high heat and brush both sides with coconut oil. Pour the batter into the waffle iron, filling each section about three-quarters full. Cook until the waffles are golden brown and slightly crisp, around 6 to 10 minutes. Keep the waffles warm in a 200°F oven or cover them with foil on a plate while you repeat with the remaining batter.
4. Serve the waffles with the raspberry compote you made earlier and enjoy every bite!

These waffles are not just tasty; they’ll make your kitchen smell amazing! I can't wait to make them again soon! ​

 

[Cookie2122]

Thank you for this recipe. my mom and i really enjoyed these waffle. 10/10 would recommend this.