Pumpkin French Toast Waffles

Yes! You heard that right!

P-U-M-P-K-I-N  F-R-E-N-C-H  T-O-A-S-T  W-A-F-F-L-E-S! 

And, hold up!! They are dairy free, paleo, organic, made with all whole foods! GAH! What more could you possibly want from a breakfast?


They almost look fake don’t they? Well, I promise you they are not! Not only are they not fake, they are so easy, my cat could make these waffles, I mean french toast…  😉

4 Slices Ezekiel Bread (I used the low sodium)

2 Large Brown Eggs (free range)

1/4 Cup Pumpkin Puree

1/4 Cup Unsweetened Vanilla Almond Milk

1 Tsp Cinnamon

1 Tsp Vanilla Extract

Whisk up all those ingredients (except the bread) 🙂  and heat up that waffle iron (I greased mine with coconut oil first)

Soak one slice at a time in the batter for at least 30 seconds on each side. Let the excess drip and put the slice directly into the waffle iron. I let mine cook for a few minutes then flipped, cook for a few more minutes. Every iron is different. But don’t be afraid to let that sucker cook in there! It will take a lot to burn it. Repeat for the remaining slices.

You can top with Organic Raw Maple Syrup and I’m sure it would be amazing. Or you can top it with Almond Cinnamon Glaze:

1 Heaping Tbsp Almond Butter (I used Justin’s Maple Nut Butter, that’s all I use 😉 I don’t cheat on Justin)

1 Tsp Cinnamon

1 Tbsp Vanilla Protein Powder or Stevia Packet (I used Lean Body for Her Vanilla Flavor)

And enough almond milk to make a glaze consistency!


Nutrition Facts
  4 Servings
Amount Per Serving
  Calories 120.0
  Total Fat 2.8 g
  Saturated Fat 0.8 g
  Polyunsaturated Fat 0.0 g
  Monounsaturated Fat 0.0 g
  Cholesterol 107.5 mg
  Sodium 33.1 mg
  Potassium 75.0 mg
  Total Carbohydrate 16.6 g
  Dietary Fiber 3.6 g
  Sugars 0.5 g
  Protein 7.3 g

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