Clean Eating

Pumpkin Waffles with Cinnamon Pecans



Wake up to these pumpkin-spiced waffles, made with a blend of almond and coconut flours for a lower-carb start to your day. We spread them with ghee and top them off with cinnamon roasted pecans for a hint of sweetness.


2 large eggs, room temperatur­e, lightly beaten

2 tbsp pumpkin purée

2 tbsp coconut oil, melted

2 tbsp unsweetene­d vanilla almond milk

½ tsp pure vanilla extract

½ cup almond flour

2 scoops marine collagen peptides

1 tbsp coconut flour

1 tbsp granulated monk fruit swetener (TRY: Now Foods Organic Monk Fruit

1 to 1 Sugar Replacemen­t)

1 tbsp ground flaxseed

1 tsp orange zest

1 tsp each pumpkin pie spice and ground cinnamon

1/2 tsp baking powder

1/4 tsp sea salt 4 tsp ghee, for serving


½ tbsp coconut oil, melted

1 tsp granulated monk fruit sweetener ¼ tsp ground cinnamon

1/3 cup raw pecans, chopped Pinch sea salt

1. Prepare waffles: In a large bowl, whisk together eggs, pumpkin purée and coconut oil. Whisk in almond milk and vanilla.

2. To wet ingredient­s, add almond flour, collagen, coconut flour, monk fruit, flaxseed, orange zest, pumpkin pie spice, cinnamon, baking powder and salt. Whisk until dry ingredient­s are incorporat­ed.

3. Preheat a waffle maker and grease with additional coconut oil. Cook waffles according to manufactur­er’s directions.

4. Meanwhile, prepare pecans: In a small bowl, whisk together coconut oil, monk fruit and cinnamon. Add pecans and stir to coat. Transfer to a small pan over low heat and cook for 6 to 7 minutes, stirring every minute to prevent burning. Season with salt.

5. To serve, spread waffles with ghee and sprinkle with pecans.

NOTE: If following our Meal Plan, freeze one serving of leftover waffles; store pecans in an airtight container at room temperture. Thaw and reheat in a toaster oven when called for.

PER SERVING (1/2 of recipe): Calories: 668, Total Fat: 60 g, Sat. Fat: 25 g, Monounsatu­rated Fat: 21 g, Polyunsatu­rated Fat: 10 g, Carbs: 24 g, Fiber: 9 g, Sugars: 4 g, Protein: 20 g, Sodium: 523 mg, Cholestero­l: 208 mg

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