If you’re looking for a tasty breakfast that fits the Paleo diet, these Paleo Pumpkin Waffles with Coconut Flour are a perfect choice! They are fluffy, delicious, and packed with pumpkin goodness. These waffles make a wonderful fall treat or a delightful breakfast any time of the year.
Why Make This Recipe
Making these Paleo Pumpkin Waffles is a fantastic way to enjoy a comforting breakfast without using grains or refined sugars. The use of coconut flour and coconut sugar keeps it Paleo-friendly while making it a healthier option. Plus, they are gluten-free and rich in nutrients. You can enjoy these waffles knowing they are good for you!
How to Make Paleo Pumpkin Waffles with Coconut Flour
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
- 3 large eggs
- 1/2 cup pumpkin puree (120g)
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Directions
Preheat your oven to 200 degrees Fahrenheit to keep the waffles warm after cooking. Plug in your mini waffle iron to preheat it while you prepare the batter.
In a medium-sized mixing bowl, combine the coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt. Mix well to create an even base for the batter.
Whisk in the eggs, pumpkin puree, avocado oil, and vanilla extract until the batter is smooth.
Let the batter rest for 5 minutes. This allows the coconut flour to absorb moisture and thicken the batter.
Pour about 1/4 cup of the batter onto the preheated waffle iron. Close and cook until the waffle is golden brown, following your waffle iron’s instructions.
Transfer cooked waffles to a wire cooling rack placed in the preheated oven to keep them warm and crisp while finishing the rest of the batter.
Continue cooking the remaining batter in 1/4 cup portions. Serve warm and enjoy!
How to Serve Paleo Pumpkin Waffles
These Paleo Pumpkin Waffles are delicious served warm. You can top them with fresh fruit, a drizzle of maple syrup, or a dollop of coconut whipped cream for added flavor. They pair well with coffee or tea for a delightful breakfast experience.
How to Store Paleo Pumpkin Waffles
If you have leftovers, you can store the waffles in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.
Tips to Make Paleo Pumpkin Waffles
- Make sure your waffle iron is well preheated for the best texture.
- Allowing the batter to rest helps improve the consistency of the waffles.
- If you like a bit of crunch, you can add chopped nuts or seeds to the batter.
Variation
You can switch things up by adding chocolate chips or nuts to the batter for a fun twist. Using different spices like ginger or cloves can also change the flavor profile to suit your taste!
FAQs
1. Can I freeze these waffles?
Yes, you can freeze the waffles for up to a month. Simply store them in a freezer-safe container and reheat in the toaster when you’re ready to eat.
2. Can I make these waffles dairy-free?
Yes! This recipe is already dairy-free, as it uses coconut flour and avocado oil instead of traditional dairy ingredients.
3. How can I make these waffles sweeter?
If you prefer a sweeter waffle, you can increase the amount of coconut sugar or add some honey or maple syrup to the batter.
