Paleo Pumpkin Waffles Recipe 475

PALEO PUMPKIN WAFFLES

Paleo Pumpkin Waffles image

Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with pumpkin puree and a quick raspberry compote.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 ounces raspberries
Kosher salt
1 cup pumpkin puree
3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
1 1/2 teaspoons pure vanilla extract
6 large eggs, beaten
6 tablespoons coconut flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda

Steps:

Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.

Nutrition Facts : Calories 240, Fat 15 grams, SaturatedFat 15 grams, Cholesterol 0 milligrams, Sodium 290 milligrams, Carbohydrate 21 grams, Fiber 12 grams, Protein 4 grams, Sugar 7 grams

PALEO PUMPKIN WAFFLES RECIPE - (4.7/5)

Paleo Pumpkin Waffles Recipe - (4.7/5) image

Provided by aerin8

Number Of Ingredients 10

Ingredients

1 cup pumpkin puree
6 large eggs
1/2 cup coconut milk
4 Tbsp grassfed butter, melted (or coconut oil)
1/2 teaspoon vanilla extract
1 3/4 cup almond flour
6 Tbsp coconut flour
1/2 cup powder sweetener (or for Paleo: use honey, to taste)
1 1/2 tsp baking soda
1 tsp cinnamon

Steps:

In a large bowl, combine the pumpkin puree, eggs, coconut milk, butter, and vanilla extract (and honey if using it). In a medium bowl, combine the almond flour, coconut flour, sweetener (if powdered), baking soda, and cinnamon. Add the dry ingredients to the wet and mix to combine. Bake waffles according to the directions of your waffle iron. Notes Net Carb Count*: 6.8 g net carbs (for 1 waffle)--makes 6 large waffles Total Carb Count: 15.05 g total carbs (for 1 waffle, plus the carbs for the sweetener) *Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

PALEO PUMPKIN WAFFLES

Paleo Pumpkin Waffles image

Make and share this Paleo Pumpkin Waffles recipe from Food.com.

Provided by Chef AngelaH

Categories Breakfast

Time 20m

Yield 5 waffles (varies), 5 serving(s)

Number Of Ingredients 12

Ingredients

2 large bananas, mashed
1/2 cup pumpkin puree
5 large eggs
1/2 cup almond butter
1/4 cup melted coconut oil, plus more for greasing the waffle iron
1/2 cup coconut flour
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch of fine-grain sea salt
maple syrup, for serving

Steps:

Preheat the waffle iron.
Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer's guidelines for suggested cup quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch border (the batter will spread when you close the lid). Cook, following the manufacturer's directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.

Nutrition Facts : Calories 387.8, Fat 30.6, SaturatedFat 12.3, Cholesterol 186, Sodium 569.6, Carbohydrate 20.3, Fiber 4.5, Sugar 8.4, Protein 12.6

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