Make your kitchen smell like fall in the morning with these protein-rich low-carb waffles infused with delicious fall flavors. They are delicious spread with apple butter and tucked into lunch boxes as well. Also! They freeze well and can be reheated in the toaster for quick weekday breakfasts. Whenever I make this recipe I double it – we love the leftovers!
- 4 Tablespoons melted coconut oil, butter, or ghee
- ¼ cup coconut flour
- 6 eggs
- 2 Tablespoons vanilla extract, legal (watch for added sugar)
- 2 Tablespoons honey
- ¼ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Preheat waffle iron, grease generously with coconut oil.
- Mix all ingredients, and use a tablespoon to evenly distribute the batter on the iron and cook 3-4 minutes, or until golden brown.
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