Fall is upon us, and the pumpkin abounds. My miniman and I had the weekend mostly to ourselves, so we whipped these up for a Sunday morning treat. They were a bit of an experiment, but they turned out really great! He likes to eat them with honey, and I like to have a light drizzle of Grade B maple syrup. I used the Zenbelly plain waffle recipe as my starting point, and just guessed on what would work for the pumpkin flavor. They’re not “crispy” waffles unless you reheat in the toaster oven. This doesn’t both me since I don’t really care too much for really crispy waffles. A reheat for soft waffles is just 15 seconds (per quarter piece) in the microwave. My little guy put one in his lunch box for today.
1 cup almond flour
1/2 cup arrowroot
1/2 teaspoon baking soda
1/4 teaspoon salt
1.5 tsp pumpkin pie spice
1/2 cup organic canned pumpkin
1/4 cup cream or coconut milk
4 eggs, separated
3 T butter or coconut oil, melted, plus more for brushing the waffle iron
3 T honey
1 1/2 teaspoon vanilla extract
1/4-1/3 cup Enjoy Life Semi-Sweet Chocolate Chips (optional)
- In a large bowl, combine the dry ingredients (almond flour through pumpkin pie spice) and stir with a whisk.
- Combine the wet ingredients (pumpkin through vanilla, including egg yolks) in a medium bowl and then combine with the dry ingredients.
- With a hand held or stand mixer, beat the egg whites until soft peaks form.
- Gently fold in the egg whites into the pancake mixture.
- Heat your waffle iron to medium high and brush with coconut oil.
- Ladle 1 cup of the waffle mixture into the waffle iron (more if you have a larger iron) and close. Cook until waffles reach desired color. This will depend a lot on your specific waffle iron I’m guessing, so check your waffle after a minute or 2.
Drizzle with raw, organic honey, or Grade B maple syrup.