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Pumpkin Pie Maca Waffles

In a small bowl, measure out wet ingredients (eggs, almond butter, nut milk, vanilla extract, and canned pumpkin). Whisk to combine. Set aside. In a large glass bowl, mix the dry ingredients together--coconut flour, maca, baking soda, coconut sugar, cloves, cinnamon, and nutmeg. Whisk to combine. Pour wet ingredients into dry ingredients and mix well. Set batter aside for 10-15 minutes to allow fl. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

1/2 cup coconut flour

2 tbsp maca powder

1/2 tsp baking soda

4 eggs 2 tbsp coconut sugar

1/4 cup almond butter

1/2 cup brazil nut milk (or any nut milk you have on hand)

1/4 tsp vanilla

1/4 cup canned pumpkin

1/8 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp freshly grated (or ground) nutmeg

Preparation

1In a small bowl, measure out wet ingredients (eggs, almond butter, nut milk, vanilla extract, and canned pumpkin). Whisk to combine. Set aside.

2In a large glass bowl, mix the dry ingredients together--coconut flour, maca, baking soda, coconut sugar, cloves, cinnamon, and nutmeg. Whisk to combine.

3Pour wet ingredients into dry ingredients and mix well. Set batter aside for 10-15 minutes to allow flour to absorb the liquid.

4Preheat waffle iron per your waffle maker's instruction guide. Grease iron with coconut oil (or oil of your choosing) if needed.

5When ready to make waffles, scoop batter out onto your preheated waffle iron plate. I used a heaping 1/4 cup measurement this time to portion out my waffles. Cook as directed by your waffle maker's instructions.

6Remove from iron & place on wire rack to cool. Serve as desired.

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