Having these waffles for breakfast is one of our favorite ways to start the day. In addition to simply being mouth-wateringly scrumptious, these waffles are also highly nutritious, allowing you to keep going for the entire morning without cravings as pumpkin is well-known for its blood sugar regulation properties.
Pumpkin is also renowned for its high fiber, high antioxidant, ant-inflammatory and low calorie content. Another noteworthy ingredient in these waffles is coconut, used by the body to produce energy, rather than to store it as body fat, providing an energy boost. For more about the health benefits of coconut please click here.
This recipe takes roughly five minutes to prepare and another couple of minutes per waffle to cook in the waffle iron. This recipe makes 12 waffles.
- Six eggs
- 425 grams of pumpkin puree (canned)
- 150 grams of almond flour
- 50 grams of desiccated coconut
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon vanilla extract
- Two tablespoons of coconut oil
- Honey, maple syrup and/or cacao nibs for toppings
- Turn the waffle iron on and spray or coat with some of the coconut oil
- Add all ingredients into a food processor or blender and blend until smooth
- Pour the mixture into the heated waffle iron and cook until they are crispy and golden brown, this will take between three and five minutes
- Garnish with the toppings you fancy