Description
These Paleo Pumpkin Waffles are a delicious and nutritious breakfast treat made with coconut flour and arrowroot starch. Naturally sweetened with coconut sugar and flavored with warm spices like cinnamon and nutmeg, these waffles are moist, fluffy, and perfect for a cozy fall morning. Made with wholesome, paleo-friendly ingredients including pumpkin puree and avocado oil, they are a grain-free alternative to traditional waffles.
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 once cooked. Plug in the mini waffle iron to allow it to reach the proper cooking temperature.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt. Stir well to ensure the dry ingredients are evenly distributed.
- Add Wet Ingredients: Whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract into the dry mixture until fully incorporated and a batter forms.
- Let Batter Thicken: Allow the batter to sit for 5 minutes. This resting time lets the coconut flour absorb the moisture, thickening the mixture to the right consistency for waffles.
- Cook Waffles: Pour about 1/4 cup of batter onto the preheated waffle iron. Close the lid and cook until the waffle is done and golden, typically a few minutes depending on your waffle iron’s settings.
- Keep Waffles Warm: Transfer the cooked waffle onto a wire cooling rack positioned inside the warm oven set to 200 degrees F. This keeps the waffles warm and crisp while you finish cooking the remaining batter.
- Repeat: Continue cooking the remaining batter in batches, placing finished waffles on the wire rack in the oven until all batter is used.
Notes
- Letting the batter rest is key to allowing the coconut flour to absorb moisture and thicken properly.
- Use a wire rack in the warm oven to keep waffles crisp and prevent sogginess.
- You can adjust the amount of coconut sugar based on your preferred sweetness level.
- If you don’t have a mini waffle iron, a regular waffle iron works just as well; just adjust cooking time accordingly.
- Store leftovers in an airtight container and reheat in a toaster or oven for best texture.
Nutrition
- Serving Size: 1 miniature waffle
- Calories: 130
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
