My birthday is coming up, and I got an early present–a waffle maker! It’s a kitchen gadget I didn’t yet have and was eager to try it. My wife loves pumpkin (see my pumpkin energy balls,) and I have been doing a lot with pancakes, fritters, and such, but I just couldn’t do waffles…until now. This morning, I made these pumpkin and bacon waffles from scratch. They are paleo, gluten-free, sugar-free, and delicious. You can easily make these vegan by omitting the bacon and using an egg substitute.
The waffle maker I have is the Presto Flipside Ceramic so your cooking times may vary. I found 5 minutes per waffle to be just about perfect.
Paleo Pumpkin and Bacon Waffles
- Stand mixer or hand mixer
- 1 cup Almond flour
- ½ tsp Pumpkin pie spice
- ½ tsp Baking powder
- 1 pinch Salt
- 1 strip Bacon uncured, optional
- ½ cup Pumpkin puree not pumpkin pie filling
- 2 Eggs or egg substitute
- ¼ cup Almond milk plain, unsweetened
- 1 tsp Apple cider vinegar
- Plug in the waffle maker to begin heating.
- Dice the strip of bacon and pan-fry until crispy. Drain on a paper towel.
- In a stand mixer bowl or large mixing bowl, add the dry ingredients and whisk together.
- Except for the bacon, add the wet ingredients and mix thoroughly. The batter will be thick like a cake batter--thicker than normal waffle or pancake batter.
- Check that the bacon is as free of grease as possible and fold the pieces into the batter.
- Using a 1-cup measuring cup, add ¾-1 cup of the batter to the center of the waffle maker and close the lid. Immediately flip if you have the option. This recipe will make two similarly-sized waffles with ¾-1 cup of batter each.
- Cook until you can lift the edge of a waffle with a fork or spatula. This took about 5 minutes in my waffle maker, but your cook times may vary slightly.
- Serve with maple syrup or your favorite topping and enjoy!