Paleo Pumpkin Pie & Pecan Waffles
December 3, 2017
These babies will certainly hit the spot when craving something tasty on a crisp, Fall, Saturday morning! Pumpkin spice and everything nice…without knocking you off your goal rocker! These have become a staple in my home and I love to eat them traditionally with maple syrup or spread some almond butter and jelly for a grain free version of PB&J. Sooooo good!
Ingredients
- 1 15 oz. can of pumpkin
- 2 cups of almond flour
- 1/3 cup of tapioca flour
- 1/2 cup pecans, chopped
- 6 eggs
- 4 Tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- In a large bowl, combine dry ingredients; flours, pecans, spices, baking soda and baking powder.
- In another mixing bowl, whip eggs, add vanilla, maple syrup and pumpkin.
- Pour wet mixture into dry ingredients and stir until fully combined.
- Heat waffle maker and add enough batter to cover.
- Cook until waffle is done.
- Top with additional pecans and some fresh, organic maple syrup.
Hi Tiffanie, is there an alternative for the almond flour that you could recommend? There is a nut allergy in our house. Thank you!
You could use coconut flour, however, you’ll have to experiment with the liquid levels since coconut flour really absorbs liquid fast.
My daughter made these for me and they were delicious! But she found that they stuck. She makes waffles often and has never found sticking to be a problem. Have u also found this? Or any tips?
Hello Tiffanie,
I thought I saw on IG that you made these with sweet potatoes. Would you mind sharing those recipe tweaks? So thankful that you share your journey and allow the Lord to use you to inspire other moms.
So sorry for the delayed response…yes, you can absolutely substitute two medium sweet potatoes instead of the pumpkin!
These are delicious and very easy to make. I’ve seen you make these or a version of these for a long time on your Instagram page. I’m happy I finally made them.