Paleo Pumpkin Waffles (Grain-Free)

I am more than a little obsessed with grain-free, paleo waffles!

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It’s really hard to improve on waffle perfection, and Hayley from Health Starts in the Kitchen’s waffles really are perfect! If you haven’t tried them yet, you must!

I wanted a yummy fall twist and to make them even more nutrient-dense, so using her recipe as inspiration, I went to work creating grain-free, paleo pumpkin waffles.

Pumpkin pie spice is star of my fall. It’s what really gives a recipe that pumpkin pie flavor. I use it in everything from coffee, to pancakes, to waffles. I buy mine already blended from Frontier, but it’s available at Amazon. You can also make your own with this recipe from Live Simply. 

If you don’t have homemade pumpkin puree already prepared from a recipe like this one from Naturally Loriel, use canned pumpkin. Make sure it’s organic and from a non-BPA can like this one.

Before I get yelled at for using milk in a paleo recipe, yes I do know that milk isn’t strict paleo. I also know that many paleo peeps use raw dairy if they can tolerate it. It’s a grey area. Raw milk is very nutrient dense so if you can have it, do!

I use gelatin hydrosylate in many of my recipes to add to the nutrient-denseness. This is optional and can be left out if you don’t have it. 

I make all my batters in my Blendtec blender. It makes less cleanup for me, and a nice, smooth batter every time. I don’t need any extra work, and neither do you!
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I don’t know what it is about dutifully plopping batter into a waffle iron that makes me so blissfully happy…maybe it’s knowing what amazing goodness I’m about to put into my mouth. It’s the anticipation! That and the joy on my kids’ faces when I yell, “Kids, the waffles are ready!” They come running! I always eat the first waffle before they get to the table or I won’t get one. 🙂
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Ingredients:
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1. 2 cups raw milk, coconut milk, or almond milk
2. 2 tsp raw apple cider vinegar
3. 2 cups almond or cashew flour
4. 1 cup tapioca or arrowroot flour/starch
5. 2 TBS coconut flour
6. 2 TBS gelatin hydrosylate
7. 1 TBS baking powder
8. 1/2 tsp sea salt
9. 1 TBS pumpkin pie spice
10. 2 eggs (or 2 egg yolks plus 2 TBS chia gel)
11. 1/2 cup coconut oil, butter, or ghee
12. 1/2 cup pumpkin puree
13. 2 TBS maple syrup or raw honey (optional)

Instructions:
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1. Preheat waffle iron.
2. In a high-powered blender, add all ingredients.
3. Blend until combined.
4. Batter should be pretty thick, but add more milk or water to thin if not pourable.
5. Pour batter into waffle maker and cook one at a time.
6. Serve with extra butter if desired, and syrup (optional).

These waffles are more dense and less crispy than the originals. They need to be cooked thoroughly so check with a fork for doneness. When they are ready to come out, they will do so easily. If they fall apart, they’re not ready. 

I eat them plain, like a cookie, but they are great with a little maple syrup too!

Be nourished. Be happy.
​Enjoy!