Ingredients
- 2 tablespoons apple cider vinegar
- 2 13.6-ounce cans light coconut milk (divided)
- 2 1/2 cups almond meal
- 1 1/2 cups + 3 tablespoons tapioca starch (divided )
- 1 1/2 cup canned pumpkin purée (divided)
- 1/2 cup coconut oil (melted)
- 8 teaspoons baking powder
- 2 tablespoons + 2 teaspoons pumpkin pie spice (divided)
- 2 teaspoons cinnamon
- 2 cups unsweetened vanilla almond milk
- 1/2 cup waffle batter
- 1/2 cup + 3 tablespoons monk fruit
- 1/4 teaspoon ground nutmeg
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