Pumpkin Waffles {Paleo, gluten free, grain free}

Morning Cheer. Fall. Happiness.

Weekend breakfasts are a favorite in our household! Now that my husband has finally returned from deployment, I am so excited to finally have someone to share my mornings.  We love cooking together and usually whip up pancake mix or omelets together.  Laughter and hot coffee around the breakfast table is a great way to start your weekend off right, relaxing and sharing a delicious meal with a loved one.  

Saturdays are for trips to the farmers market and breakfast spreads complete with fresh orange juice, hot coffee, waffles, bacon, and of course our playful puppy who always wants to eat waffles too!  We were given a waffle maker for our wedding and, I must say it has been put to good use—if it were up to me I would eat waffles everyday!

These fall flavored waffles, full of spices and sweetened with applesauce, are a morning delight.  The edges are slightly crispy, just the way waffles should be.  And waffles aren’t complete with out whipped cream—don’t forget to serve with a dollop of creamy maple whip for a lightly sweet topping.  Serve with a side of smoky bacon and your favorite coffee with pumpkin spice creamer.  This recipe was a collaboration with my Dad, who makes the best waffles, so I have to give some credit to him!

Have a joyful Thanksgiving celebration & bon appetite!

Paleo Pumpkin Waffles {grain free, gluten free, & nut free}
Paleo Pumpkin Waffles with Whipped Maple Cream {grain free, gluten free, & nut free}
Paleo Pumpkin Pancakes with Whipped Maple Cream {gluten free & nut free}

Pumpkin Waffles

Makes 6 waffles

Ingredients

{coconut oil for greasing waffle maker}

Creamy Maple Whip

  • 8 oz heavy whipping cream or coconut cream
  • 1/2 cup greek yogurt*, whole fat & plain
  • 3 tbsp maple syrup

Directions

  • To make the whipped cream, whip cream with a hand mixer until stiff peaks begin to form (about 3-5 minutes).  Fold in yogurt and syrup and set aside in refrigerator.
  • Turn on the waffle maker and heat to low/medium heat.
  • In a large mixing bowl, sift together all dry ingredients.  Separate the eggs into two bowls, the yolks in one and the whites in another.  Combine the wet ingredients with the egg yolks and blend.  Add the wet to the dry and blend until a smooth batter forms.  Using a hand blender, whip egg whites until stiff peaks begin to form (about 3-5 minutes).  Slowly fold together the egg whites and waffle batter, being careful to not flatten the fluffy egg whites.
  • Lightly brush the heated waffle with coconut oil and scoop batter (1 large serving spoonful) into center of mold.  Do not overfill as the batter with spread out.
  • Cook the waffles until ready and repeat with remaining batter.
  • Serve hot with butter, maple whipped cream and maple syrup if desired!

This and That

  • These are best cooked slowly on low heat—I use heat settings between 2-3.
  • I use a Round Classic Waffle Maker, so if you are using a thicker, Belgian style waffle maker, the texture may vary.
  • *If you are lactose intolerant or eating Paleo, greek yogurt is low in lactose, but can still be omitted.  
  • If you want to make coconut whipped cream, follow these instructions from Against All Grain.
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Paleo Pumpkin Waffles for Thanksgiving breakfast—gluten and nut free for the whole family to enjoy!