Paleo Pumpkin Waffles (Edit recipe)

It's pumpkin season, and these Paleo pumpkin waffles are perfect for getting you in a fall mood.

10 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	524
Fat:	35 g
Carbohydrates:	37 g
Protein:	10 g
Cholesterol:	35 g
Sodium:	909 mg
Fiber:	11 g
Sugars:	6 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

2.25 cup Paleo Baking Flour - Bob's Red Mill
1 Tbsp Coconut Sugar
2 tsp Baking Soda
1 Tbsp Pumpkin Pie Spice
.5 tsp Sea Salt
1.25 cup Coconut Milk, full fat
1 cup Pumpkin Purée
2 Eggs
.25 cup Ghee, melted

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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

Heat your waffle iron to medium-high.
In a large bowl, whisk together the Paleo flour, coconut sugar, baking soda, pumpkin pie spice, and sea salt.
In a medium bowl, whisk together the coconut milk, pumpkin puree, eggs, and melted ghee.
Pour the wet mixture into the dry mixture and whisk until it's combined and there are no longer any lumps.
Depending on the size of the waffle iron, add 1/4 cup to 1/2 cup batter to the hot waffle iron and cook until it's golden brown and crispy on the outside, about 5-6 minutes per waffle.
Continue making waffles until all the batter is used.
Serve the waffles with maple syrup, pecans, and coconut whipped cream.