These waffles are a taste of Autumn with gingerbread-esque spices, doused in maple syrup and sprinkled with chopped nuts. Best of all? These are gluten and dairy free! Suitable for foodies of all requirements.
Ingredients
- 5 Woodland eggs we love
- 1 banana
- ¼ cup pumpkin puree roasted or canned
- 1 tbsp brown sugar
- ¼ cup Avalanche coconut flour
- 1 tsp cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 1 tsp vanilla extract
- Olivado Coconut Oil
- 2 tbsp Alison's Pantry pecans or almonds roasted and chopped
- Maple syrup or honey to serve
Instructions
- Place the eggs, banana, pumpkin puree, sugar, coconut flour, spices and vanilla in a blender and process until smooth.
- Bring a waffle maker to heat, then oil generously with coconut oil. Pour the mixture onto the iron and cook for around 3-5 minutes or until the waffles are golden and cooked through.
- To serve, sprinkle with chopped nuts and drizzle with maple syrup.