These Sweet & Savory Waffles will lead the way!

Scoop out pumpkin puree or sweet puree.

YIELDS: 2 large waffles or 8 small
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes

Ingredients:

  • 3 eggs
  • 2 tablespoons raw honey
  •  tablespoons coconut oil or melted unsalted butter (option: ghee)
  • 1/2 cup sweet potato or pumpkin puree
  • 1/2 cup coconut milk
  • 1 teaspoon pure gluten-free vanilla extract
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1 teaspoon cream of tartar or baking powder
  • maple syrup grade b or pumpkin ginger butter for smothering

Instructions:

  1. Get waffle iron hot.
  2. Combine eggs, honey, oil, puree, milk, vanilla extract, flours, spices, and cream of tartar in a high speed blender.
  3. Pulse until a batter is formed.
  4. Brush waffle iron grids with coconut oil or melted unsalted butter. Ladle enough batter onto waffle iron to completely cover the surface.
  5. Cook for 3 to 4 minutes before flipping over to the other side. Repeat steps until batter is finished.
  6. Drizzle with maple syrup or lather up with Pumpkin Ginger Butter.

Let waffles rest before serving

Allow your finished waffles to rest on a wire cooling rack for 2-3 minutes before serving. This brief cooling period helps the exterior develop a slightly crispy texture while keeping the interior tender and fluffy. The resting time also prevents the toppings from sliding off due to excess steam, ensuring your pumpkin ginger butter or maple syrup adheres perfectly to the waffle’s surface.