• Katherine Arthurs

Coconut Pumpkin Pie Waffles

I’m posting this recipe now, so you can make it this weekend. SOO good! Like SOOO good. 🎃 I ate 2 and the rest are in the freezer for quick and easy mornings. AND they are PALEO!! Makes my heart sing, because fast breakfasts don’t have to be unhealthy, loaded with sugar or boring. Make these! **I’m making them right now on my stories..check it out! And don’t forget to serve them with my spiced cashews – posted last week.

Coconut Pumpkin Pie Waffles

1 can organic pumpkin 3 eggs, room temperature ¾ cup cassava flour 2 tablespoon real maple syrup ½ cup shredded coconut, sugar free 1 heaping teaspoon pumpkin pie spice 1 teaspoon melted ghee, butter or coconut oil ½ teaspoon baking soda 1 teaspoon vanilla extract 1 pinch of salt Heat a waffle iron to medium heat.

Mix all ingredients together until no lumps show and it’s smooth. When waffle iron is up to temperature, spray with cooking spray or butter. Pour about 2/3 to ¾ cup of batter into each waffle – this depends on how big your waffle iron is, mine is a deep one so it can take lots of batter. Slowly close the top waffle iron lid. Let cook at least 6 minutes. Remove them when they are somewhat firm and brown. Repeat, until all batter is used.

Enjoy with my Chipotle Chili & Maple Apple Spice Cashews and Real Maple Syrup 😊