Pumpkin Spice Waffle Recipe
I have never been in to making waffles... until this year when I got an amazing waffle maker for my birthday!
I always liked to make pancakes, but they take foreverrrrr, so it was a real process to do so. Waffles are so easy and pretty flawless when you've got the right batter and a great machine. It's been a whole new world for me (maybe even too convenient)!
Since it's fall and you love pumpkin spiced things (and I am guessing, you love waffles too), I've created an amazing fall waffle recipe.
The recipe is paleo, dairy-free, nut-free and made with a blend of coconut and sweet potato flour. Each brand of flour has a little different consistency and absorption quality, so clink the ingredients in the recipe to see which brands I use. Same goes for spice blends. When using any "pumpkin spice" blend, they're generally a similar profile, but are different in potency. I always use spices from Savory Spice shop, which are located around the US and can be purchased online. I have no affiliation with any of the companies I use, but have tested lots of products over the years and the linked items work best for me.
Also, when having something sweet and carby for breakfast, I always include meat and veggies. Any sausage or bacon is an easy pairing. Since the waffle is made with sweet potato, choosing a lower carb green is an easy option. If you have a hard time with "veggies," add a hand full of greens to this meal. That simple action can make a big difference for your body!
The photo above is of my husband's plate last weekend, where he covered the waffle with grain free granola... It looked so good! But, I prefer mine with oil and maple on top.
For added balance when having maple syrup, I add a tablespoon-or-so of collagen. Pour the serving size of maple (appx 1/4 cup for 2 waffles) in a small bowl and sprinkle the top with collagen. Using a fork, stir it together removing all clumps then pour over waffles. I also add a generous amount of refined coconut oil on top of the waffle to mimic butter. Refined oil is expeller pressed and this process removes the coconut flavor (which can get over-powering when you eat a lot of coconut). And, making a particular serving size of maple helps you avoid over-consuming it in the moment.
Adding the fat and collagen here helps your body stabilize the carbs and sugar.
Let me know if you try the waffles, and what you think!
PUMPKIN SPICE WAFFLES
Grain-Free, Dairy-Free, Nut-Free, Seed-Free By: Brandi Mackenzie | Yields 2 Belgian Waffles
Ingredients 3 eggs, whisked 1/4 cup Avocado Oil 1/4 cup Coconut Milk, full fat 1 teaspoon Vanilla Extract 1/4 cup Coconut Flour 1/4 cup Sweet Potato Flour 1/2 teaspoon Pumpkin Pie Spice Blend 1/4 teaspoon Saigon Cinnamon, ground 1/4 teaspoon Ginger, ground 1/2 teaspoon Baking Soda
Method 1. Pre-heat waffle maker to medium heat. 2. Combine liquid ingredients in large mixing bowl, blending well.. 3. Add all dry ingredients, except baking soda, to liquids. Mix until no clumps remain and the batter is slightly gummy . 4. Add in baking soda, mixing well, and let sit for about 1 minute before using. 5. Pour half of the batter into the middle of the waffle iron. Using a spatula, gently pull towards sides of iron. It will not likely come to edges, as the batter is thicker than traditional waffle mix. 6. Bake waffle until steam no longer releases from batter. 7. Remove from waffle iron and use the remaining batter for second waffle. 8. Place waffle in oven at low (200F) to keep warm if serving immediately. Or, refrigerate in airtight glass container and re-heat in toaster. 9. Upon serving, top with refined coconut oil (no coconut flavor), collagen infused maple syrup or granola. 10. Enjoy!