We’ve fallen hard for these waffles this season and you will too.


IT’S FINALLY PUMPKIN season and we want to celebrate! We are in love with Fall’s seasonal harvest and love finding new ways to mix things together. On fall weekends- all weekends really- we wake up craving the ultimate weekend breakfast and these Paleo Pumpkin waffles definitely hit the spot.

PUMPKIN: There’s a lot more to them than just pumpkin pie and carving them out at Halloween. This fiber rich vegetable is a great source of potassium, vitamin C and beta-carotene- and that’s just the beginning!  Many studies have suggested that increasing consumption of plant foods like pumpkin decreases the risk of obesity diabetes, heart disease and supports eye health and prevent degenerative damage, increased energy, and overall lower weight. Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in most baking recipes. It is also great as an alternative sweetener in baking.

COCONUT FLOUR: a little trickier than traditional flour but much better for you as it is high in fiber, protein and healthy fats. This flour is easy to digest and low the on the glycemic index, which great when trying to balance blood sugar levels. Just like coconut meat and oil, coconut flour is rich in lauric acid- a natural compound found in certain fats that is known to be a powerful antimicrobial. Great at this time of the year to help fight off the bad pathogens so we can keep our immune system strong.

FALL SPICES: Cinnamon, Nutmeg and Clove- don’t you think they capture the taste of Fall? We use a lot of cinnamon through out the year but its flavour is truly is strongest at this time of the year. Nutmeg is a delicate, slightly sweet spice that can do a lot for your health- more than we know. From pain relief to soothe indigestion, detoxify the body to reduce insomnia, and increase immune system function to improve circulation, this powerful spice is definitely one you want to keep in your pantry. Cloves are tiny in size but giants in health benefits. They’re packed with antioxidants and are good sources of minerals (especially manganese), omega-3 fatty acids, fiber and vitamins.

Pump up you fiber this long weekend and give thanks for this delicious recipe.



•       2 large Bananas, mashed

•       1⁄2 cup  Pumpkin puree

•       5 large Eggs

•       1⁄2 cup Pumpkin seed butter

•       1⁄4 cup  melted Coconut oil, plus more for greasing the waffle iron

•       1⁄2 cup  Coconut flour

•       1 tablespoon Cinnamon- ground

•       1 tsp Nutmeg- ground

•       1/2 tsp Clove- ground

•       1 teaspoon Baking soda

•       1 teaspoon Baking powder

•       1 teaspoon Vanilla extract or maple syrup

•       pinch of fine-grain sea salt


1.     Preheat the waffle iron.

2.     Combine the bananas, pumpkin puree, eggs, pumpkin seed butter, and coconut oil in a food processor (or blender) and mix well until the bananas are smooth, providing you with a thick and creamy batter. Once it’s combined, add the coconut flour, spices, baking soda, baking powder, vanilla, and salt and blend until well mixed.

3.     Lightly brush the waffle iron with coconut oil. Ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch border, as the batter will spread with you close the lid. Cook until golden and firm. Remove from waffle maker and set aside on a plate/pan to keep warm while you cook the remaining waffles. Serve with a few nuts and little maples syrup.