Pumpkin Spice Waffles


  • 3/4 cup pumpkin puree
  • 2 ripe bananas, mashed
  • 5 large eggs
  • 1/4 cup coconut oil, melted, plus 2 TB for waffle iron
  • 1 tsp. vanilla extract
  • 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 TB. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • Pinch of cloves
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt


Preheat your waffle iron.

In a high speed blender or food processor fitted with the s-blade, combine pumpkin puree, bananas, eggs, 1/4 cup coconut oil, and vanilla extract until smooth. Add in almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and sea salt and blend until smooth. Mixture will be thick (use your blender’s damper if necessary).

Brush the waffle iron with the remaining 2 TB. melted coconut oil and place approximately 1/4 cup of the mixture onto the waffle iron. Let cook until browned. Keep the waffles warm in the oven while you finish cooking all of the batter.

*Optional: You can make a great topping out of almond butter and maple syrup to pack in some more protein! Place 1/4 cup almond butter and 2 TB. maple syrup in a small bowl and stir together. Add water to thin to your desired consistency. Drizzle over waffles when serving!