These pumpkin waffles are paleo friendly and perfect for fall. We served them with some baked bacon. Yes, you read that right. Baked bacon is my new favorite thing. We spread it out on a cookie sheet covered in aluminum foil and bake it for 12-15 minutes. Then, we move it to a dish with paper towels to soak up the excess oil. The bacon comes out pretty and flat, and it takes no time at all to cook or clean. Which means we’ve been eating a lot of bacon and eggs for breakfast … lunch and dinner. What can I say? Bacon is my candy and it’s almost Halloween 🙂

These paleo friendly pumpkin waffles taste amazing with some real maple syrup. The pumpkin taste is subtle, since we only used one cup of pumpkin puree. The waffles also contain cinnamon and are sweetened with wildflower honey. This breakfast is definitely a fall indulgence, even if it uses paleo friendly ingredients, but still totally worth the effort.

Pumpkin Waffles with Baked Bacon

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 8 waffles

Ingredients

• 1 cup of almond flour
• ¼ teaspoon of sea salt
• ¼ teaspoon of baking soda
• 4 eggs
• 1 teaspoon of vanilla
• 2 tablespoons of wildflower honey
• ½ teaspoon of cinnamon
• 1 cup of pumpkin puree
• 1 package of bacon (8 oz)

Instructions

1. Lay bacon on a cookie sheet covered in aluminum foil and bake for 12-15 minutes at 350 degrees fairenheight.
2. Mix together dry ingredients, almond flour, sea salt, baking soda, and cinnamon, in a large bowl. Then, set aside.
3. Mix together wet ingredients, eggs, vanilla, honey, and pumpkin puree, in another bowl.
4. Combine wet and dry ingredients.
5. When bacon is done, transfer bacon to a dish with paper towels to soak up excess grease.
6. Spoon waffle batter in to waffle maker ¼ cup per waffle. Follow directions according to your waffle maker.
7. Serve baked bacon and pumpkin waffles with real maple syrup.

Nutrition Information

Serving size: 4

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