September is officially here, so things are getting all sorts of pumpkin spiced. Breakfast is no exception. Pumpkin, cinnamon, and ginger sizzling in the waffle iron with make your whole house smell like fall. Feeling cozy yet?
Don your favorite fuzzy socks, sweater and whip up a batch for those crisp weekend mornings.
Pumpkin Spice Waffles
3 eggs, yolks & whites separated
1 cup full fat coconut milk
16oz canned pumpkin
1/2 cup coconut oil, melted
1 tsp vanilla
4 tbls maple syrup
1 cup cassava flour
1 cup almond flour
1 tsp baking soda
1 tsp apple cider vinegar
1/4 tsp salt
1 tbls cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
Preheat waffle iron.
Add egg whites to the bowl of stand mixer and beat until soft peaks form. Set aside.
In a separate large bowl, combine egg yolks, pumpkin puree, coconut oil, apple cider vinegar, coconut milk, vanilla, and maple syrup.
In a small bowl, combine flours, baking soda, salt, and spices.
Add dry to wet ingredients, 1/2 cup at a time, mixing until fully combined.
Allow batter to stand for 5 minutes.
Gently fold in the egg whites with a rubber scraper. Don't over-mix here otherwise you'll knock the air out of the batter.
Spoon batter into hot waffle iron.
Serve with maple syrup, butter or some amazing vanilla bean ghee like this one from Fourth & Heart!