Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

by sweetlaurel

My latest obsession: waffles. Last Spring, we brought you our delicious Strawberry Shortcake Waffles, and this Fall, we introduce our Pumpkin Waffles! These waffles are flavor filled and topped with our candied pecans and coconut whipped cream, a decadent breakfast treat.

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

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Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream \\ Sweet Laurel

Pumpkin Waffles with Candied Pecans and Coconut Whipped Cream

Makes about 6 waffles


 

1/2 cup almond flour

1/2 cup cassava flour

1/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of Himalayan pink salt

2 eggs

3/4 cup pumpkin puree

1/4 cup maple syrup

1/4 cup coconut milk

1 teaspoon vanilla extract

coconut oil (for greasing waffle iron)


 

Prepare waffle iron by smoothing coconut oil over grid surface. Heat waffle iron.

Mix almond flour, cassava flour, baking soda, cinnamon and salt in a bowl. Add eggs, pumpkin puree, coconut milk, and vanilla extract. Using a whisk, mix batter well.

Using an ice cream scooper, for less messy batter transfer, scoop about 2 -3 tablespoons of batter onto hot iron. Close waffle iron. Heat to desired texture. My husband like crispy waffles, so I keep my waffle iron on a level 5. For softer waffles, heat to 3 or 4.


 

To make the coconut whipped cream


 

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.


 

To make the candied pecans


 

2 cups pecans

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt

Combine all ingredients in a bowl and toss gently. Pour contents into pan and bake about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days. Enjoy!


 

Top waffles with candied pecans, coconut whipped cream, and of course, maple syrup! Enjoy!