These Paleo Pumpkin Waffles are a delicious treat that you can eat for breakfast, snack, or any time! They are naturally sweetened and since the waffles stay moist, you don’t need added syrup (unless you want it). Waffles are perfect for making ahead and freezing.
My parents really enjoy these waffles (Mom loves them with mini chocolate chips added). And they are content to eat them without the added sugar in maple syrup. The waffles don’t get dry and crispy like other waffles, though you could experiment with using less coconut milk if you want them dryer.
Be sure to read the notes. I find that coconut flour can really vary depending on the brand.
And now for this delicious recipe!
Paleo Pumpkin Waffles
Yield 16 waffles
- In a blender or food processor combine all the ingredients and blend on high until well blended.
- Let the batter rest for 5 minutes to thicken while you heat the waffle iron.
- Liberally grease your waffle iron with coconut oil.
- Pour batter onto waffle iron and cook according to your waffle iron’s instructions. Coconut Flour takes time to cook. So it will take about 1 minute longer than your regular waffle recipe.
- Serve it warm with maple syrup and whipped coconut cream and/or your favorite fruits and/or nuts and/or chocolate chips.
1. Different brands of coconut flour vary in how much liquid they absorb. Start with 1/4 cup coconut milk and let the batter sit for about 5 minutes. Add more coconut milk if needed. While you are cooking your waffles, if it gets too thick, add about 2 tablespoons more of coconut milk.
2. Chocolate chips are a great addition to the waffle batter or you can add chopped nuts of choice. Since they sink to the bottom of the batter, I sprinkle them on top of the batter after I pour it onto the waffle maker.
3. The bananas provide a subtle sweetness to the waffles depending on their ripeness. If they aren’t too sweet, add about 2 tablespoons to ¼ cup of maple syrup to the waffle batter.