I had quite the time making this recipe. The first test batch that I made I forgot to put any sort of oil in, so the waffles with quite dry. And twice I accidentally dumped in Penzey’s Galena Street Rub spice mix (which is very savory) instead of cinnamon! Needless to say, when I finally finished perfecting this recipe, I had used almost an entire can of pumpkin and we were clean out of eggs (and as a result, we had no eggs for breakfast this morning).
But it was entirely worth it because now I have a 5-minute, one-bowl, single serving waffle recipe that I will be making as soon as the egg shelf in our fridge gets restocked! This waffle is super-easy and super-fluffy. I love it with a pat of butter and some extra sliced bananas!
- ½ green-tipped banana
- 1 egg
- 3 tablespoons pumpkin puree
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract
- 2 tablespoons coconut flour (I only recommend this one and this one)
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- Dash salt
- Mash the banana in a bowl and mix in the egg, pumpkin, butter, and vanilla.
- Add the coconut flour, cinnamon, baking soda, and salt and mix well.
- Plop in the middle of a preheated waffle iron and cook per manufacturer's instructions.
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This recipe looks so easy and delicious. I am a bit surprised that the sodium is so high, would you please explain that, I must be missing something, thank you Heather:)
It’s because of the 1/2 teaspoon of baking soda. You could decrease than if you wish. 🙂
Thank you!!! Appreciate your recommendations;)