I live in a Condo. It’s small. Meaning, my kitchen is pretty small too.
Now I love my condo. Especially our view. It’s to die for! We are up on the 27th floor and the sunsets are beautiful and breathtaking. Plus, I really enjoy over looking the city.
But…being in a small condo with a small kitchen, means I don’t really have much space for things like a dehydrator (which I have but is stored in the laundry room and never been used!) or for fancy little things like waffle makers!
My boyfriend, the minimalist that he is, kept telling me “no waffle maker!” He thought it was going to be big, bulky and get stored in the laundry room like everything else!
Well… I didn’t listen to him and out I went looking for the perfect waffle maker. Literally for weeks it was all I ever talked about. I wanted to make waffles so badly. One of our favourite organic brunch spots in the city closed down, and they used to have the best waffles! So, I just had to make my own.
If you follow me on Instagram, or have downloaded my free Best Breakfast Recipe eBook (just sign up on our homepage), you’ll also know that aside from waffles and pancakes, I really love pumpkin. I love making pumpkin pancakes! So naturally, a pumpkin waffle recipe was in order.
These waffles are fluffy and contain no junk! Meaning, they are free of added sugars, gluten, dairy and are Paleo friendly! Only goodness in these waffles. Top them with my Maple Coconut Whip and you’ll be one happy camper! 🙂
Enjoy!
- 1/2 cup organic pumpkin puree
- 3/4 cup almond flour
- Half a scoop organic vanilla whey protein powder (optional)
- 1/4 cup almond milk
- 1/4 cup shredded unsweetened coconut
- 2 eggs, whisked
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp vanilla extract or ground vanilla bean
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 teaspoon sea salt
- Heat up your waffle iron. I turn mine to the 'crisper' setting as I like mine with a little crunch.
- In a medium sized bowl, mix together milk, eggs and vanilla.
- To the same bowl, add the rest of the dry ingredients and pumpkin and mix together.
- Add a bit more almond milk, if batter looks too thick. The batter should be runny but still have a bit of substance to it.
- Ladle into your waffle maker or I like to pour the batter into a large mug or measuring cup and pour from there.
- Cook until done. Mine took about a good 5 minutes.
- Top with fresh berries, almond butter, maple syrup or coconut whip. The possibilities are endless!
- Alternatively, you could make these into pancakes if you don't have a waffle maker. Wait a minute? You don't have a waffle maker? Go out and get one! You'll want one after all the waffle recipes you'll start to see me post 🙂
