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Pumpkin banana pecan waffles:

These grain-free pumpkin banana pecan waffles are going to be my new fall breakfast staple. Because they taste like fall, are easy to prepare, and freeze nicely. I meal prepped a bunch for this week but I am going to freeze half of the batch for another week.

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

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.

What to top with:

I like to keep my waffles basic when it comes to toppings. I added some sliced bananas, coconut shreds, and extra pecan drizzle. But there are so many options you could add to your waffles.

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.