Fluffy Paleo Pumpkin Waffle
Ingredients
- 1/3 cup canned pumpkin purée
- 2 eggs
- 1/4 cup cashew milk (add more if the batter is too thick)
- 2 tbsp coconut oil
- 1/2 cup almond flour (packed)
- 1/4 cup tapioca flour (optional: makes it firmer)
- 2 tbsp maple syrup (optional)
- 1 tsp pumpkin spice
- 1 tsp baking soda
Toppings
- Sautéed apples
- Granola
- Blueberries
- Almond butter
- Maple syrup
Preparation
Mix the wet ingredients: pumpkin purée, eggs, cashew milk, coconut oil, and maple syrup if using.
Mix the dry ingredients: almond flour, tapioca flour if using, pumpkin spice, and baking soda.
Combine the wet and dry mixtures to form a batter, adding more cashew milk if necessary for consistency.
Preheat the waffle iron.
Pour the batter into the waffle iron and cook until golden and crispy.
Sauté the apples until soft.
Serve the waffle topped with sautéed apples, granola, blueberries, almond butter, and maple syrup.
