Wintry Spiced Paleo Waffles
Did anyone think we had finally taken a beautiful turn in the weather - only to be sadly disappointed today? Well - I did. So I deserve a treat. You do too :)
These wintry spiced waffles are the perfect comfort for these cold, unhappy days. They’re so easy to make, and they match that “stay inside and watch the cold rain from my warm blanket” vibe. Plus, this recipe makes about 17-19 mini waffles (can I hear you say “meal prep”??), and each waffle has 4g of protein!
So - enjoy :) And let me know what you think!
Active Time: 15 mins + cooking time per your waffle iron Yields: 19 mini waffles
Per Serving: 129 cal 4 g protein 7.9 g fat 13.4 g carbs
Ingredients:
42 g (~3 1/2 tbsp) melted refined coconut oil
200 g (~ 1 cup) pumpkin puree
57 mL (~1/4 cup) vanilla unsweetened almond milk (or just regular unsweetened almond milk)
50 g (~2 1/2 tbsp) blackstrap molasses
7 g (~1 tsp) vanilla extract
46 g (~1/4 cup) coconut sugar
3 eggs
175 g (~1 3/4 cup) almond flour
70 g (~1/2 cup) tapioca flour
1/2 tsp baking soda
1 1/4 tsp baking powder
3 tsp cinnamon
3 tsp ground ginger
1/2 tsp allspice
1/2 tsp salt
(Optional but included in nutritional content above) 2 tbsp Vital Protein Collagen, unflavored
**Note: I highly recommend using a scale to just weigh out the ingredients. The US measurements are just so you can eyeball if you have enough! Weighing gives you fewer baking errors, and if you’re counting your macros, gives you better accuracy. If you need a rec, try this one.
Directions:
1. Pull out all your ingredients, especially the eggs, to allow refrigerated items to come to room temperature. Meanwhile, take a large microwave safe bowl, weigh out the coconut oil, and use a microwave to melt in the oven. It should take about 30-45 seconds.
2. Turn your waffle iron on if it needs time to pre-heat.
3. Add all the wet ingredients to the bowl of melted coconut oil, plus the sugar (just to be clear, eggs are wet, so add them too!). Whisk together until it’s a mostly smooth mixture.
4. In another bowl, add the dry ingredients, and mix well.
5. Pour the dry ingredients into the wet, and stir well.
6. I use a mini waffle iron because I think they’re just so cute! But I use about 1/4 cup per waffle for this mini waffle iron, and it takes about 3 mins for it to fully cook and get to a nice toasty waffle. Follow your waffle iron guidelines and per your own preference.
7. It should come out as a nice, thicker waffle - almost Belgian style! You can top with syrup, fruit, or a nut butter, but honestly we enjoy eating them just as is. Bon apetite!
**Pro tip: just tare out/zero the scale between ingredients, and keep adding into the same bowl. I.e. Add the bowl, then tare/zero the scale, then add the flour, then zero the scale, then add the other flour, then zero the scale, etc. Super simple! I’ve been using this scale and it is impressively quite waterproof.
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