30 Days of Paleo Breakfast Meals
(Day 30)
Tasty Paleo Waffles
With a little adjustment, pancakes or waffles can become paleo friendly. This delicious paleo breakfast treat is sure to please the kids as much as the grownups, and you can serve the waffles with maple syrup, honey or perhaps some fresh berries or fruit. Our recipe makes 4 waffles, but you can double the recipe to make more if you want, in which case keep them warm in a low oven if you are making them one at a time.
You will need a waffle iron to make these but forget the sugar-laden commercial mixes and instead prepare this easy paleo waffle mix. We are using pumpkin and banana, along with almond butter (or any kind of nut butter you want), eggs, spices and vanilla.
Combine all the ingredients in a blender or food processor, then grease your waffle iron and make the waffles. Waffle irons vary so follow the directions in the instruction booklet or make them as you would make regular ones.
What You Need:
1/2 cup pumpkin puree2 mashed bananas
1/2 cup almond butter
5 large eggs
1/4 cup melted coconut oil
1/2 cup coconut flour
1 1/4 teaspoons baking soda
2 tablespoons pumpkin pie spice
1/8 teaspoon sea salt
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
Maple syrup or honey, to serve
How to Make Them:
Preheat a waffle iron. Mix the pumpkin puree with the bananas, almond butter, eggs and coconut oil in a blender or food processor. Add the coconut flour, baking soda, pumpkin pie spice, salt, lemon juice, and vanilla and blend again.
Brush a little melted coconut oil over the waffle iron, then ladle 1/4 of the batter in there, spreading it across the surface, and cook, following the manufacturer’s instructions. Let the waffle rest on a cooling rack while you make 3 more with the remaining batter. Serve with maple syrup or honey, if liked.
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Save Print Paleo Breakfast: Tasty Paleo Waffles Recipe Author: CavemanDietBlog.com Ingredients
- ½ cup pumpkin puree
- 2 mashed bananas
- ½ cup almond butter
- 5 large eggs
- ¼ cup melted coconut oil
- ½ cup coconut flour
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- Maple syrup or honey, to serve
- Preheat a waffle iron.
- Mix the pumpkin puree with the bananas, almond butter, eggs and coconut oil in a blender or food processor.
- Add the coconut flour, baking soda, pumpkin pie spice, salt, lemon juice, and vanilla and blend again.
- Brush a little melted coconut oil over the waffle iron, then ladle ¼ of the batter in there, spreading it across the surface, and cook, following the manufacturer's instructions.
- Let the waffle rest on a cooling rack while you make 3 more with the remaining batter.
- Serve with maple syrup or honey, if desired.
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