3 tablespoons of coconut oil (or mild tasting olive oil)
2 tablespoons honey
1 teaspoon vanilla extract
1 cup of finely ground almond flour
½ cup arrowroot starch or corn starch
¼ teaspoon baking soda
1 heaping teaspoon cinnamon
⅛ teaspoon/a small pinch of salt
Instructions
Add all the ingredients to a medium mixing bowl and blend with an immersion blender. Alternately, you could do this in a blender or food processor, if you don't mind the extra washing up. Rest batter for 10 minutes.
Using ⅓ to ½ a cup of batter per waffle, I cooked the waffles for about 3 minutes each in my waffle iron. Cook yours according to your usual instructions. However, note that these are steamy waffles. If you usually judge your wheat-based waffles' done-ness based on whether the steam from the waffle iron starts to slow, this test will not work here.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/pumpkin-almond-waffles/