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Cardamom Pumpkin Pancakes with Chai Spiced Maple Pecans

  • Author: Liz Moody
  • Total Time: 30 minutes
  • Yield: 6 Waffles 1x




  • 1 1/2 cups almond flour
  • 1 tbsp arrowroot powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cardamom
  • 2 eggs (preferably pastured)
  • ¼ cup milk of choice (I used my homemade coconut/cashew, earlier in feed)
  • 1/2 cup pureed pumpkin

Chai Spiced Maple Pecans

  • 1 cup maple syrup
  • 1/2 cup raw pecans
  • 2 tsp loose leaf chai tea (you can open tea bags, if necessary)



  1. Mix together all dry ingredients and all wet ingredients, then stir together. Cook in waffle maker of choice. Makes about 6 waffles.

Chai Spiced Maple Pecans

  1. In a small saucepan, heat maple syrup and chai tea over medium-low heat for 10 – 15 minutes. Strain through fine-mesh strainer, discarding tea solids. Return syrup to saucepan and toss with pecans, stirring frequently, for 5 – 8 minutes, or until pecans are well-coated and maple syrup has begun to thicken. Spoon pecans over waffles, pouring any residual maple syrup on top.
  • Prep Time: 15
  • Cook Time: 15