Ingredients:
- 1 cup Blanched Almond Flour, finely ground
- ¼ cup Coconut Flour
- ½ cup Erythritol or Monk Fruit Sweetener blend
- 1½ teaspoons Baking Powder (aluminum-free)
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Fine Sea Salt
- 1 tablespoon Pumpkin Pie Spice blend
- 3 Large Eggs
- ½ cup Unsweetened Canned Pumpkin Purée
- ¼ cup Unsalted Butter, melted and cooled, or Coconut Oil
- 1 teaspoon Vanilla Extract
- ¼ cup Unsweetened Almond Milk (or water)
Instructions:
- Prep the Iron: Preheat your waffle iron to a medium-high setting. Lightly grease the plates with butter or a neutral cooking spray, even if non-stick.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum, salt, and pumpkin pie spice. Whisk vigorously for 30 seconds to ensure the leavening agent and xanthan gum are evenly dispersed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until slightly frothy. Whisk in the pumpkin purée, melted butter (or oil), vanilla extract, and almond milk until smooth.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; the batter will be very thick.
- Crucial Resting Step: Allow the batter to rest at room temperature for 10 minutes. This rest period allows the coconut flour and xanthan gum to fully hydrate and thicken the batter.
- Portion and Load: Once rested, the batter should be spoonable but not runny. Ladle the batter onto the hot, greased waffle iron plates, using just enough to cover about 75% of the surface (typically ⅓ cup of batter per standard waffle).
- Close and Cook: Close the lid firmly. Cook for 4–5 minutes, or until steam dramatically slows down, and the waffle is deep golden brown and crispy.
- Remove and Serve: Carefully lift the waffle out using a fork or tongs. Place the finished waffles on a wire rack to prevent them from steaming and becoming soggy while you cook the remaining batter.