I very rarely take the time during the week to make a breakfast that isn't a couple of really quick eggs, so when Rob has a day off like he did yesterday for Veteran's Day, I can't resist taking a bit more time and making something a little more special.
- 1 banana
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2-1 cup coconut milk
- 4 eggs, whisked
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla
- 1 tablespoon agave nectar
- the heavy part of a can of coconut milk, refrigerated overnight
- 1 tablespoon pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- Turn on your waffle iron.
- In a large bowl, mix almond flour and coconut flour together. Add eggs, coconut milk, coconut oil, vanilla, and agave nectar. Mix until smooth.
- When the waffle iron is hot, scoop large spoonfuls of the batter onto the iron. Close it and let it cook for a few minutes, or until the waffle is nicely toasted and you can pick it up with tongs or a spatula. Keep in mind that these are grain free and not nearly as hardy as waffles with regular flour, so you may need to be a bit more gentle.
- While you're cooking your waffles, combine the heavy white part of a can of coconut milk and the pumpkin puree in a mixer. Blend until it gets thick and add the pumpkin pie spice. If it isn't thick enough, you can store it in the freezer for a few minutes, until the waffles are done.
- Stack waffles on a plate and top with pumpkin cream. Enjoy with a hot cup of coffee!
Lavazza sent me a couple pounds of their Perfetto roast and it's so delicious on a chilly fall morning with a sweet breakfast like this one. We're spending Thanksgiving here in Charlotte this year (and so are a few of our neighbors and friends), so I'm really looking forward to gathering around the table for coffee and breakfast every morning. It's a year for new traditions, I think, and I think the holidays (and waffles) are a good place to start.
This post is brought to you in partnership with Lavazza.