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Churro pumpkin banana pecan waffles:

These grain-free churro pumpkin banana pecan waffles are going to blow your socks off. I remember when we went to Florence, Italy one of the best things we had were these sugary waffles with Nutella drizzled all over it. I had a major craving for something similar to this, so I thought I would use my pumpkin banana pecan waffles and spruce them up with some cinnamon sugar.

Ingredients you will need:

1. Ripe bananas
2. Eggs
3. Pumpkin puree
4. Pecan Butter (substitute any nut/seed butter)
5. Coconut oil
6. Almond flour
7. Baking soda
8. Baking powder
9. Vanilla extract
10. Pumpkin pie spice seasoning
11. Salt
12. Cinnamon Sugar Cookie seasoning

How to prepare the waffles:

I added all the wet ingredients to a bowl and with a handheld mixer mixed. Then I added the dry ingredients and mixed. I greased my waffle maker with coconut oil and added about 1/4 cup of the batter to my waffle maker. The time on cooking waffles will depend on the type of waffle maker. But I cooked mine for about 2-3 minutes.

How to coat them:

Once the waffles are done cooking I let them cool and then I added melted coconut oil on both sides using a pastry brush. And then I dipped the waffles in the cinnamon sugar seasoning and DEVOURED.

Storing waffles:

Since I meal prepped these on Sunday for the week I let them cool completely before adding to Tupperware. Because I like to switch up my meal everyday I am going to freeze half of the batch. Because I don’t want them to stick together when freezing, I like to place parchment paper in between each one, and store in my Stasher bag.

How to reheat:

I like to add mine to my convection oven and toast for a few minutes. Then I coat with the melted coconut oil and coat with the cinnamon cookie sugar seasoning.