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Paleo Pumpkin Waffles

Prep Time
30 min
Yields
4 servings

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

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ingredients

12
ounce raspberries
Kosher salt
3
tbsp virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
1 ½
tsp pure vanilla extract
6
large eggs, beaten
6
tbsp coconut flour
1
tsp cream of tartar
½
tsp baking soda
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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