Paleo Pumpkin Waffles Recipe

Name: Paleo Pumpkin Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bananas, mashed; 1/2 cup pumpkin puree; 5 large eggs; 1/2 cup almond butter; 1/4 cup melted coconut oil, plus more for greasing the waffle iron; 1/2 cup coconut flour; 2 tablespoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 pinch of fine-grain sea salt; maple syrup, for serving

Servings: persons

2 large bananas, mashed
1/2 cup pumpkin puree
5 large eggs
1/2 cup almond butter
1/4 cup melted coconut oil, plus more for greasing the waffle iron
1/2 cup coconut flour
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch of fine-grain sea salt
maple syrup, for serving

1
Preheat the waffle iron.
2
Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well 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.
3
Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer's guidelines for suggested cup quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1/2-inch border (the batter will spread when you close the lid). Cook, following the manufacturer's directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large bananas, mashed, 1/2 cup pumpkin puree, 5 large eggs, 1/2 cup almond butter, and more.

Yes, Paleo Pumpkin Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paleo Pumpkin Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions