Servings: 2 servings
Calories: 255kcal
Ingredients
- 3.5 cups kabocha squash cooked and pureed (300g)
- 4 large eggs
- 2 tablespoon coconut flour 14g, weighed
- 1 tbs ground cinnamon
- 2 tsp baking powder
- pinch sea salt
- sweetener optional
Instructions
- Add kabocha squash and eggs to a bowl and beat with a hand mixer.
- Add in remaining ingredients and mix just until incorporated
- Let batter sit while you warm up your waffle iron**
- Follow directions on waffle iron cooking all of the batter until gone
- Serve with favorite sides
Notes
Nutrition for 1 out of 2 servings:
17g Protein | 22g Carbs | 11g Fat
*You want your mashed kabocha squash to be the consistency of pumpkin puree. If it is too heavy you can blend it to make it smoother. You can also just sub pumpkin. If your kabocha isn't at this consistency the waffles will easily fall apart.
**Letting your batter sit for 5-10 minutes to thicken is a critical step. Do NOT skip this.
Note: these waffles come out dense and fluffy like a belgian waffle as opposed to a crispy waffle such as Eggo. If you would like the waffles more crispy you can put them on a baking sheet and toast in the oven at 425 degrees F for about 20 minutes. These also freeze very well. To reheat follow the instructions above on how to make them crispy.
*We used a mini waffle maker for this recipe, but you can easily use a regular sized one. You will just have fewer waffles.
Nutrition
Serving: 1meal | Calories: 255kcal | Carbohydrates: 22g | Protein: 17g | Fat: 11g
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