Description
These Paleo Pumpkin Waffles made with coconut flour are a delicious gluten-free and grain-free breakfast option. Lightly spiced with cinnamon and nutmeg, sweetened with coconut sugar, and complimented by creamy pumpkin puree and avocado oil, these miniature waffles are perfect for a cozy morning treat that fits a paleo lifestyle.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup coconut flour (40g)
- 1/4 cup arrowroot starch (35g)
- 1/4 cup coconut sugar
- 1 tsp paleo baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/2 cup pumpkin puree (120g)
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat oven and waffle iron: Preheat your oven to 200 degrees F to keep the waffles warm after cooking. Plug in and preheat your mini waffle iron so it reaches the proper cooking temperature while you prepare the batter.
- Mix dry ingredients: In a medium-sized mixing bowl, whisk together the coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Add wet ingredients: Whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract until the batter is smooth and well blended.
- Let batter thicken: Allow the batter to sit for 5 minutes. This resting period lets the coconut flour absorb the liquids and thickens the batter for better waffle texture.
- Cook waffles: Pour about 1/4 cup of batter onto the preheated waffle iron. Close and cook according to your waffle iron’s instructions until the waffle is cooked through and slightly golden.
- Keep waffles warm: Transfer cooked waffles to a wire cooling rack placed in the preheated oven. This allows waffles to stay warm and crisp while you cook the remaining batter.
- Repeat cooking: Continue cooking waffles with the remaining batter, keeping each finished waffle warm in the oven until all are cooked.
Notes
- Make sure the waffle iron is properly preheated before adding batter for best results.
- Letting the batter sit thickens it, which is important when using coconut flour to achieve the right texture.
- Use a wire rack in the oven to keep waffles warm and prevent sogginess.
- This recipe makes miniature waffles; adjust portion sizes for larger waffles accordingly.
- Store leftover waffles in an airtight container and reheat in a toaster or oven for best texture.
Nutrition
- Serving Size: 1 miniature waffle
- Calories: 110
- Sugar: 3g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
