by 
It’s October…. that means pumpkin spice EVERYTHING! Why shouldn’t that extend to waffles…right?!
Ingredients:
- 200 g (about 2 and 1/4 cup) Almond Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Himalayan Salt
- 2 tsp Pumpkin Spice Mixture-store bought (Or 1 tsp Cinnamon, 1/2 tsp Ginger, 1/4 tsp Nutmeg, 1/4 tsp Cloves)
- 3 Large Eggs
- ⅔ Cup Milk of Choice
- ½ Cup Melted Coconut Oil
- 122 g (about ½ Cup) Pumpkin Puree
- 3 Tbsp Maple Syrup
- 1 Tbsp Vanilla Extract
Directions:
- In a large non-metal mixing bowl, combine the flour, baking powder, salt, and Pumpkin Spice mixture. Whisk to combine.
- In a medium non-metal mixing bowl, whisk the eggs together.
- Then add the milk, coconut oil (if you heated it, be sure to cool it before adding to eggs), pumpkin, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy).
- Let the batter rest for 10 minutes. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. Don’t be surprised if your batter is thick. Spray waffle iron with Coconut Oil Spray.
- Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- The waffle is done once it’s deeply golden and crisp.
These taste great with additional maple syrup on top as the batter isn’t terribly sweet, or even some coconut milk whipped cream!
