It is important for eggs and flour to be at room temperature so it does not gel the oil. Melted oil should not be too hot so it doesn't cook the eggs during the blending process.
NOTE: This batter will be a lot thicker than regular flour waffle batter.
6-8 (4"x4") Waffles
1/2 cup coconut flour
1 T flax meal
1/2 t baking soda
1 T cinnamon
1/2 t nutmeg
1/2 t ground ginger
1/2 cup pumpkin puree
1/2 cup coconut milk
2 T coconut oil
2 T raw honey (or more for extra sweetness)
6 large eggs
1. Combine coconut flour, flax meal, baking soda, cinnamon, nutmeg and ground ginger in a bowl and set aside.
2. Place pumpkin puree, coconut milk, coconut oil, honey and eggs in a blender and blend well.
3. Add dry ingredients to wet and continue blending until well mixed. Batter will be thick. If too thick, thin down with a little more coconut milk.
4. Add approximately 1/4 cup of batter to each side of a preheated 4"x 4" waffle iron, evenly distributing the batter. DO NOT overfill. Cook time on my waffle iron is 3-4 minutes. If you have a larger waffle iron, increase the amount of batter and cooking time.
5. Top with maple syrup or a fruit topping. A great topping is whipped coconut milk with a sprinkle of cinnamon.
Please note that waffles will be darker than most due to the pumpkin and honey.
Recipe is from my book titled "Love Your Food Again: Ingredient Substitutions for Allergy-Free Living"