July 7, 2014 by Sparky 2 Comments My biggest weakness for food is the local breakfast diner’s pumpkin pancakes.
Here are two different versions – one with coconut flour (if you have nut allergies) and one with almond flour. Using a tablespoon, scoop the mixture up and using a flick motion, flick it into the pan so it splatters into a flat circle. The almond-pancakes serve about two (8 pancakes, four per person) and the coconut flour version serves three (12 pancakes, four per person).
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To prove to you guys how different two waffles (of equal deliciousness!) can be, I made a nutrition label comparison between my healthy waffle recipe and IHOP’s Belgian Waffles.
When you look at the ingredient list, all of the ingredients except the applesauce are technically low-carb. The yeast, the unsweetened almond milk, the eggs, coconut flour and erythritol are all low-carb.

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Main difference is that coconut flour absorbs a ton of moisture, so you double the eggs in that recipe.
Unadulterated lemon flavor, nutritious poppy seeds and buttery almond flour create a pure and honest treat. It's time to cut out processed foods and to return to a diet filled with wholesome ingredients. Make healthier food choices in your own life and together we will transform our toxic food environment and create a healthier future for generations to come.
If you made a recipe from this blog and would like to share it, post a direct link to the recipe. While I only let the dough rise for one hour (I couldn’t wait!) these were the best waffles I ever made. I would suggest proofing the dough for one hour at night, cover and refrigerate it overnight, then pop them in the waffle maker in the morning.

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One of the easiest breakfasts to make if you own a waffle iron, since the appliance does all the work for you. I have seen some good recipes for low carb pumpkin pancakes, but didn’t have the exact ingredients and also wanted to try out my own. Unfortunately, canned pumpkin is a bit pricey right now since it’s off season, but I just had to have pumpkin!!!! Pour liquid mixture into dry mixture and mix with a spatula, just until combined, allowing batter to remain lumpy.
My kids are allergic to dairy, egg, wheat, soy, peanut, poultry, chickpeas, avocado, and bananas… they are so limited in other ways that we try not to avoid real sugar in occasional treats like this. A well-heated waffle maker will ensure waffles that are crisp on the outside and tender on the inside.
Pour batter onto center of each compartment, measuring a heaping ¼ cup for each waffle.

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