MAKES: 5 (4½-inch/11-cm) Belgian waffles or 10 (4½-inch/11-cm) standard waffles | PREP TIME: 5 minutes | COOK TIME: 15 minutes
Ingredients
2 large bananas, mashed
½ cup (120 ml) pumpkin puree
5 large eggs
½ cup (125 grams) almond butter ¼ cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
½ cup (75 grams) coconut flour
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of fine-grain sea salt
maple syrup, for serving
Process
- Preheat the waffle iron.
- Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and process until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
- Lightly brush the waffle iron with melted coconut oil. Using the manufacturer’s guidelines for suggested cup (or milliliter) quantity, ladle the batter into the preheated and greased waffle iron and spread it evenly across the surface, leaving a ½-inch (12-mm) border (the batter will spread when you close the lid). Cook, following the manufacturer’s directions, and set aside on a plate and keep warm while you cook the remaining waffles.
