Recipe: Paleo Waffles with Pumpkin Cream Topping

Paleo Waffles with Pumpkin Cream Topping | Freckled Italian

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.

Ingredients:

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

Instructions:

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.