Pumpkin Waffles {grain-free, sugar-free, dairy-free}

Ahhh my mind is a bit scattered. Anxiety at an all-time high. I'm assuming it's the usual election anxiousness, but it feels all too strong this year. 

To ease my mind and my nerves, I walk, I work out, I do yoga... I keep my body moving and my head clear. And I'm going to write about these waffles.

Because they remind me of my favorite time: Sunday mornings.

I make waffles on Sundays. After a workout, when Chad is making the coffee and a record is playing. The world is at a stand-still in our apartment & it's the only place I want to be. 

Because it's been the season of pumpkin, I stirred in pumpkin puree and added a bit more cinnamon to the batter. I prefer these waffles topped with sliced bananas and drizzled with natural almond butter.


Seriously, after a long run or workout and with a big cup of coffee... these will definitely make your Sunday.

Grain-Free Pumpkin Waffles

Makes about 3 servings

  • 4 large organic eggs

  • 1/2 cup canned coconut milk (light or full-fat)

  • 3 tablespoons coconut oil, melted

  • 1/2 cup canned pumpkin puree

  • 3/4 cup coconut flour

  • 1 tsp. ground cinnamon

  • 1/2 tsp baking soda

  • 1/2 tsp. baking powder

  • pinch of salt

  • Toppings: sliced banana, natural almond butter, extra ground cinnamon


  1. In a large bowl, whisk the eggs together. Add in the coconut milk and coconut oil. Add pumpkin puree.

  2. Stir in the coconut flour, cinnamon, baking soda, baking powder and salt.

  3. If the mixture is too dry, add more coconut milk, 1 tablespoon at a time. Or, if the mixture is too wet, add more coconut flour, 1 tablespoon at a time. Just work with it! The mixture will be somewhat thick, but still a wet batter.

  4. Heat a waffle iron and spray with a non-stick spray. Pour 1/2 cup of batter into the middle of the waffle iron and shut lid and cook until desired doneness.

  5. PANCAKES: You can also make these pancakes! Just butter/grease a skillet and scoop batter onto the skillet. Cook a few minutes then flip over and cook a minute longer.

  6. Top waffles or pancakes with sliced bananas and drizzle with natural almond butter. I heat up the almond butter slightly to thin before drizzling. Sprinkle with cinnamon.

These pancakes are perfect for chilly fall mornings! When you want peace of mind.

Sometimes you feel as if you can't control the world and politics around you, but you can control what you put in your mouth. And we can all eat a bit more clean & still make it delicious!