Protein-filled fall waffles
How many mornings do you wake up and crave waffles? I have to admit, there are days that I do. So recently I decided the weather was crisp outside and warm waffles were just the thing for the morning. And because fall is starting, I felt like there needed to be pumpkin in the waffles. I make sure to use organic pumpkin and you can use either fresh or canned puree. These waffles are grain free so you won’t get that overdosed carb feeling after eating these like you might with traditional waffles.
We served these waffles with pureed strawberries and warmed peanut butter. My husband said that these waffles reminded him of a peanut butter and jelly sandwich. Or I guess peanut butter and jelly waffles. There isn’t a lot of pumpkin flavor to them, but the pumpkin adds moisture to the coconut flour and adds a great consistency to the waffles.
These waffles are full of fiber (from the coconut flour), good fats (coconut oil and eggs) and even protein (lots of eggs). It’s a well rounded breakfast. They fill you up fast too, so just beware. If you are not eating sugar, omit the honey from the waffles and the maple syrup in serving.
Ingredients
1 cup pumpkin puree, fresh or canned
1 1/2 cup coconut milk
1/2 cup coconut oil, melted
6 eggs
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon Stevita stevia
2 teaspoon cinnamon
2 Tablespoon Honey (optional)
Directions
- Preheat your waffle machine
- In a large bowl, combine the pumpkin puree, coconut milk, coconut oil and eggs
- Once combined, add the coconut flour, soda, vanilla, stevia, cinnamon and honey
- Prepare waffles per your waffle makers instructions
- Serve with real maple syrup, melted nut butters, or strawberry puree
Enjoy!!
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LeAna says
Do you think these would freeze ok? I like to make a big batch then my boys can pop in the toaster before school
Dr. Meghan says
LeAna-
I can’t remember if I’ve frozen these waffles or not. They go pretty fast at our house. I don’t know why they wouldn’t freeze and be able to be reheated in a toaster oven or oven without problems. Let me know how it goes! Thanks for visiting my blog!
Ashley Gamble says
These are the BEST! Really moist for coconut flour waffles! And they save really well too! Yum! I’ll be making these again for sure! Thanks!
Dr. Meghan says
You are so welcome Ashley! Thanks for trying them :)
Cheryl says
I love pumpkin and coconut oil, and this recipe makes me super excited to try it!!! Wish I had a waffle maker though.
Dr. Meghan says
I am sure you can make them into pancakes too! Enjoy :)
Hana says
Can you replace the stevia with something else?
Dr. Meghan says
Raw honey or xylitol would work!!
Hana says
How many waffles does this recipe make?
Dr. Meghan says
I would say it depends on your waffle maker. I have one that holds a lot of batter an it makes about 3. But a more normal sized waffle maker would make 5 or so.
Jory says
I made these and they didn’t work out. I think they were too moist, they wouldn’t firm up and got crumbly. I subbed homemade hemp milk for the coconut milk, which I think may have been my mistake! My milk wasn’t as creamy as coconut milk would have been.
Jory says
I’m trying to figure out what I can do with the rest of the batter instead of just throwing it out… let me know if you can think of anything. lesson learned: no recipe subsitutes.
Dr. Meghan says
Is say maybe pancakes?? Or you could muffins? That might work the best to make them bake slower and take out some of the moisture.
Dr. Meghan says
Oh bummer!! It must have been the different milks! They are usually thick and a little dryer because of the coconut flour!
Cindy says
Is the stevia a powder or a liquid? I have the liquid… would I use the same amount as the powder?
I assume you used canned coconut milk rather than the kind in a carton. Correct?
Can’t wait to try these!! Thank you!
Meghan Birt says
This stevia is the powdered one. I don’t know powdered to liquid stevia conversion but I do know that you will use less liquid. Enjoy!
LaurEn says
These didn’t work at all, followed the recipe exactly as published and they are way to moist and wouldn’t hold their shape once cooked. It was like the eggs wouldn’t coagulate at all regardless of how long I cooked them for. I also tried to make them into muffins but they are still supper moist after cooking for nearly an hour.
Meghan Birt says
Oh Lauren, I’m so sorry they didn’t turn out. You’re the first one who said that. Did you use canned coconut milk? Or one from the box. That’s something that can throw off a recipe. You can try my regular coconut flour waffles. They always turn out!
Adrianne says
Just tried these and I may have to throw out the waffle maker. They split in half and both sides are stuck to both sides of my machine, in spite of using gobs of coconut oil to oil them (I’ve yet to make a siccessful coconut flour waffle). Yikes! Attempting to try them for pancakes, but the batter is extremely delicate. Flavor is fantastic, however. Maybe you could give us a few notes on the temperature and type of waffle maker you use – mine might just bee too deep!
Meghan Birt says
Adrianne-
I want to say “I’m sorry” and “yeah” all in the same sentence. First off, I’m so sorry about your waffle maker. That has happened to me with a cassava based waffle recipe in our waffle maker but never with this recipe. Ah, I feel your frustration because it took me about an hour to get our waffle maker clean (I almost resorted to dunking it in water and letting it air dry and hope it worked next time). But I’m excited you loved them as pancakes. We used the other waffle recipe as pancakes ourselves because I didn’t dare use them in the waffle maker again. Ah!
I don’t do anything special. We have a basic (and deep) Belgian waffle maker. I’d say… these will be pancakes for you in the future!