Pumpkin waffles

SCD Pumpkin Waffles

by

These pumpkin waffles are the perfect fall treat and one of my favorite ways to kick off pumpkin season! Decadent, spongy, and bursting with fall flavors, everyone from grownups to little ones will become fond of this recipe. Sweet pumpkin compliments warm baking spices, in a soft cake-like texture to bring a whole nother meaning to pumpkin spice waffles! Remember that maple syrup is not allowed on SCD as it contains multi-chain carbohydrates. Instead, try warming up some honey and adding a pinch of cinnamon for a sweet and sticky accompaniment. You can also always make a double batch and freeze once cooled. To reheat, place in the toaster or microwave straight from the freezer for a festive and quick breakfast. Bordering on dessert, once you try these waffles, you’ll see what all the fuss is about!

SCD Pumpkin Waffles

Serves 6
Prep: 15 min
Cooking: 12 min
Total:  27 min
Beginner

Ingredients:

3 Eggs 

¾ cup pumpkin puree, BPA free can, no fillers or from scratch

½ cup almond milk 

3 Tbsp. coconut oil, or butter 

¼ cup honey 

2 tsp. vanilla extract 

1 ¾ cup almond flour 

¼ cup coconut flour 

½ tsp. baking soda 

½ tsp. salt 

2 tsp. cinnamon 

½ tsp. nutmeg

½ tsp. ginger

¼ tsp. clove  

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by making your pumpkin puree if you choose. Cut the top as you would if you were going to carve it.
  3. Scoop out all the seeds and discard.
  4. Cut the pumpkin in half and then quarters.
  5. Place quarters on a sheet tray and roast in the oven for 30-40 minutes or until tender.
  6. Remove from the oven and cool.
  7. Scoop out the soft pumpkin and discard the rinds.
  8. Place pumpkin in a high-speed blender and blend until smooth puree forms.
  9. Now we are ready to make the waffles. Preheat your waffle iron per instructions.
  10. In a large bowl add eggs, pumpkin puree, almond milk, coconut oil, honey, and vanilla extract.
  11. Whisk together until fully combined.
  12. In a separate medium size bowl add almond flour, coconut flour, baking soda, salt, and spices.
  13. Mix together and slowly add the dry ingredients to the wet until a smooth batter has formed. It will be a bit thicker than cake mix.
  14. Grease your waffle iron with olive oil or coconut oil.
  15. Pour batter into waffle iron per instructions. Mine takes about â…“ cup per waffle. Since the batter is thick, it may take another minute or two than normal to cook all the way through.
  16. Remove from waffle iron once cooked through and slightly crispy on the outside.
  17. Top with butter and honey. Serve immediately and enjoy!

                                          Pumpkin waffles                                                             

Nutrition Facts: (one waffle per serving) 
Calories- 356
Carbs- 25.3 g
Fat- 25.1 g
Protein- 11.5 g