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Spice up your mornings with these gluten-free pumpkin pecan waffles! Made with all the flavors of pumpkin pie but also with a healthy twist.
Let’s get started!
These pumpkin pecan waffles use almond flour and coconut flour to reduce the carb count just a teeny bit and are the perfect way to indulge in a Sunday morning breakfast on a cool day.
01
Combine all the dry ingredients before mixing in the wet ones until smooth. Let sit and mix again.
02
Pour the waffle batter into the cast iron waffle maker and close the lid. Cook until light and fluffy on the inside and crispy on the outside.
Make sure to let the pumpkin pecan waffles mixture sit for a few minutes after mixing the ingredients together. This will allow the flour to absorb the liquid Take caution to use almond flour and not almond meal. Almond meal will have a grittier texture.
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