I have a confession to make: it’s only the third week of September, and I’ve already had three Pumpkin Spice Lattes from Starbucks. Before you start to judge, let me explain: we have three precious months of the year when everything sweet and cinnamony is acceptable, and I intend on taking full advantage of those three months.
So I made waffles, PSL style. Can you dig it?
Although I’ve used bananas plenty of times before as the base for Paleo breakfast goods, I wanted to use the banana’s older, bigger cousin: the plantain! You’ve probably overlooked them in your grocery store, but they’re actually an excellent source of healthy carbohydrates and potassium. We’re also adding real pumpkin, spices, and maple syrup for sweetness!
Another great perk about this recipe: you don’t even need a whisk! A quick minute in the blender will combine these ingredients just beautifully into an orange, spice-scented batter. And into the waffle iron we go!
You’re going to have to give these waffles about 7-10 minutes to cook, and be sure to oil your iron really well—these waffles are really tender since they don’t have any flour, so you’re going to have to do some negotiating to get them out in one piece.
But after that, you’ve got fall-flavored waffles that you should treat like any other—with a good spoonful of (non-Paleo, sorry!) butter and real maple syrup.
So, how did our breakfast version of the PSL stack up?
Healthy: Since plantains and pumpkin are the base of this recipe, you’re getting a lot of natural carbohydrates and nutrients. The few simple additions just enhance the outstanding flavor of these two.
Good: Texturally, these aren’t going to be the same as Waffle House (which is a good thing) but the pumpkin spice flavor from the real pumpkin can’t be matched. They reheat really well, too!
Do-able: Blender breakfasts are the best breakfasts. If you don’t have a waffle iron, I’m sure these would make great pancakes, too!
Here’s to fall and our unapologetic Pumpkin Spice addictions!
Paleo Pumpkin Spice Waffles (paleo, vegan, gf)
adapted from Don’t Eat The Spatula
- 1 green plantain, peeled and cut into chunks
- 1/4 cup of organic pumpkin puree or mashed sweet potato
- 2 tablespoons of maple syrup
- 2 tablespoon of olive/coconut oil
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- A pinch of sea salt