Pumpkin Waffles to try

Pumpkin Waffles

I thought pumpkin waffles would be fun for October. The original recipe amounts are on the left, changed amounts on the right to make it low oxalate.

3 eggs

1/4 c coconut oil, melted (1-VL)

1/4 c pumpkin puree (1/4 cup .92ox 1-VL)

2 tsp vanilla extract (2 tsp .02ox 1-VL)

3 T maple syrup (3 T 1.98ox 2-L)

1/4 c coconut flour (1/4 cup 2.21ox 2-L)

1 tsp baking powder (1 tsp .11ox 1-VL)

1 tsp pumpkin pie spice (1/4 tsp 3.75ox 2-L)

1/2 tsp cinnamon (1/8 tsp 4.81ox 2-L) cinnamon extract would be even lower.

Preheat waffle iron while you make the batter.

In a medium mixing bowl, mix the wet ingredients then, add in the coconut flour, baking powder, and spices. Mix the batter until smooth.

Pour 1/4 cup to 1/3 cup of batter onto the iron and cook the waffle.

Waffles should be golden brown and slightly crispy. For extra crispy waffles, place the waffles in the toaster oven for 3-5 minutes.

Top with maple syrup or other desired toppings.