Recipe: Almond Butter Banana Waffles (Paleo)

It’s been a while since I shared a recipe with you guys. Several weeks ago, I said that I was attempting to find a mostly grain-free pancake/waffle recipe that I enjoyed. I’ve tried so many recipes in the past (paleo friendly, too) that I didn’t care for. After much trial and error, I realized the almond flour and/or coconut flour ingredient was throwing the texture off for me.

Last week, Paleo Grubs posted a recipe for freezer-friendly waffles (borrowed from Taylor Made It Paleo), so I thought I would give it a try. I tweaked the recipe for my own personal preferences, and I loved it!  These waffles are GOOD, y’all. Seriously…I actually want to eat them! They are so good in fact, I decided to share them with you today!

Almond Butter Banana Waffles (Paleo)
Adapted from: Taylor Made It Paleo

Ingredients:

• 2 medium ripe bananas, mashed
• 2 eggs
• 3/4 cup almond butter (or nut-butter of your choice)
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 1 tbsp arrowroot flour (I used cornstarch because it’s what I had on hand)
• 1 tbsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp baking soda
• Optional: 1/4 cup chopped walnuts (or pecans)
• Optional: fruit for topping

Sidenote: I didn’t have arroworoot powder on hand, so I substituted cornstarch instead (which no longer made them paleo but that was ok with me. If you want a strictly paleo recipe, don’t substitute with cornstarch.)

Directions:

Pre-heat waffle iron to desired temperature. Gather ingredients.

Combine all ingredients in a food processer. Process until smooth.

Pour batter into waffle iron and voila! Easy as pie!

Top with your favorite fruit or syrup topping, serve, and enjoy!

Serving size: 6 waffles (depending on the size of your waffle iron); 250 calories per waffle

This recipe made six waffles for me. I was able to freeze the extra and I’ve been eating on them all week! Pop them into a toaster when you’re ready for breakfast and they are ready to go!

I enjoyed these waffles on Saturday with eggs and turkey bacon after my long run. The iced coffee was pretty delicious, too!

This week, I’ve eaten a waffle with my coffee every morning for breakfast. Know what would make these taste even better? A fresh fruit topping…sad times, I’m out of fresh fruit. I need to go grocery shopping, like bad.

Anyway, let me know if you try these out and what you think about them! I hope you enjoy them as much as I do!

Are you a waffles or pancake kinda person?

Pumpkin Pecan Waffles (Paleo Version)

Let me admit something before I begin.

Deep breath…ok, here we go.

I’m not a fan of Pumpkin flavored things.

GASP.

I know, right? I’m like the world’s worst Fall loser. When it comes to Winter and peppermint, I’m all on the bandwagon…but I just  can’t bring myself to get excited about Pumpkin Lattes and Pumpkin Coffee Creamer. I also don’t like Pumpkin Pie. What kind of American am I, anyway?

However…yes, there’s a however here…growing up, my mom used to make Pumpkin Muffins and I LOVED them. My love for Pumpkin Muffins spurred on my curiosity of Pumpkin filled Cinnamon Rolls, which I love and now make every year for Thanksgiving and Christmas breakfast. (Makes no sense, right? I know…I’m crazy!)

On Saturday morning, heavy rains and flooding in the area prevent my friends and I from getting out for our usual long run.  We even made national news for the large amounts of rain – more than 14 inches in just a few hours!

(This was taken a 7:30 a.m. – at 5:30 a.m., this road was completely impassible.)

SO, instead of running, I decided to cook breakfast at home. When you can’t run, eat, right? (BAD motto, Karen…bad motto.) Since the inside of my home thinks Fall is in the air (the weather finally agreed with me this weekend), I thought Pumpkin Pecan Waffles sounded like a great idea for breakfast!

I gathered the ingredients, then got to work!

Pumpkin Pecan Waffles (Paleo Style)
Adapted from The Turtlewoman’s Kitchen

Ingredients:

1/4 cup coconut flour

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon (pinch) nutmeg

3 eggs

1/4 cup canned pumpkin puree

1/2 teaspoon apple cider vinegar

1 tablespoon coconut oil

1/4 cup maple syrup or honey

1/4 cup chopped pecans or walnuts (your choice)

Directions:

Whisk together the dry ingredients: coconut flour, baking soda, salt, cinnamon and nutmeg.

In a separate bowl, combine the wet ingredients: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree.

Slowly add the dry mix to the wet mix until the ingredients are well combined.

Heat waffle iron until ready, then pour half of the batter into the iron. (This batter will make two perfectly sized Pumpkin Waffles.) Once first waffle is ready, repeat process on 2nd waffle with remaining batter.

Serve with pure maple syrup, honey, or favorite topping. Enjoy!

Dry and wet ingredients. I mixed the dry ingredients, then poured the wet ingredients on top. I don’t follow direction well. Whoops.

Don’t you love my waffle iron? :0) Things taste better when they have a little Disney inspiration behind them – besides, Cinderella’s coach WAS a Pumpkin! Fitting, right? I thought so!

Done!

I enjoyed my Cinderella Pumpkin Waffle with a cup of hot coffee in my Princess Half Marathon mug and a bit of agave nectar (I ran out of honey)!

The second waffle was stored in an air-tight container in the fridge for breakfast on Sunday morning.

If you try these, I hope you enjoy them as much as I did!

Are you a fan of Pumpkin flavored things? What’s your favorite Fall inspired dish/drink/dessert?