Combine all ingredients in blender or vitamix. Blend and pour into a waffle iron
2 large bananas, mashed
1 can pumpkin puree
5 large eggs
1⁄2 cup almond butter
1⁄4 cup melted coconut oil, plus more for greasing the waffle iron
1/4 cup grass-fed organic butter
3/4 cup gluten-free flour
1/4 cup almond milk
2 tablespoons Pumpkin Pie Spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of fine-grain sea salt
maple syrup, for serving
*SOURDOUGH option:
Add 1/2-1 cup of sourdough starter (discard) to the mixture to add a delicious sour flavor. Kids LOVE this.
These waffles are SOOOO good but can be a little soft lacking that crunchy waffle experience. You can make them on the iron, and then pop them into the toaster to get that extra crisp. You can also add a little extra gluten-free flour and almond milk to make them more like a Belgian waffle.
These also freeze well so make a bunch and keep them on hand for a busy morning.
