Description
These Pumpkin Coconut Waffles are a Fall season must-try. They are dense, sweet, nourishing and delicious.
Ingredients
Units
Scale
- 1/2 cup pumpkin puree
- 3 eggs
- 1/4 cup full fat canned coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
Instructions
- In a large bowl, mix almond flour, unsweetened shredded coconut, cinnamon, nutmeg, ginger, baking soda, baking powder and salt; set aside.
- In a separate bowl, whisk pumpkin puree, eggs, coconut milk, male syrup and vanilla extract. Pour over bowl with dry ingredients and mix until no lumps remain.
- Cook per waffle maker instructions. Batter should yield 4 waffles, so divide accordingly.
- Serve right away with favorite toppings, or refrigerate for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast
- Cuisine: American