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Pumpkin Waffles

In a large bowl, mix coconut flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Whisk to combine. Set aside. In a small bowl, mix wet ingredients--eggs, pumpkin purée, grapeseed oil, maple syrup, and vanilla extract. Whisk to combine. Mix wet ingredients into dry ingredients. Whisk to combine. Set aside and allow batter to sit for at least 10 minutes. During this time, clean up use. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

5 eggs, beaten

1/2 cup pumpkin purée

1/3 cup grapeseed oil

2 tbsp maple syrup

1 tsp vanilla extract

1/3 cup coconut flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

Preparation

1In a large bowl, mix coconut flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Whisk to combine. Set aside.

2In a small bowl, mix wet ingredients--eggs, pumpkin purée, grapeseed oil, maple syrup, and vanilla extract. Whisk to combine.

3Mix wet ingredients into dry ingredients. Whisk to combine. Set aside and allow batter to sit for at least 10 minutes.

4During this time, clean up used utensils and preheat your waffle iron. Grease iron if necessary.

5Once 10 minutes have passed, then pour batter into waffle iron & cook as directed per your waffle maker's instructions. I used 1/3 cup of batter for each of my squares in my 2 square waffle iron.

6Once done, remove from waffle iron and cool on a wire rack. Serve as desired.

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