Caramel Apple Spice Waffles

A plate stacked high with Caramel Apple Spice Waffles.

Apple season is underway and the weather is slowly evolving here. There’s no better way to wake up on a crisp morning than with the scents of the season filling your home. These Caramel Apple Spice Waffles with caramel apple syrup are the perfect Fall breakfast, when all you want to do is stay in your pajamas curled up by the fire with a cup of warm apple cider. Just like my macadamia waffles (and cashew waffles in the book), these are as simple as throwing everything into a blender and then letting the waffle iron do the work for you. And you won't want to skip the syrup. The underlying tones of caramelized honey and butter mixed with the tart flavors of apples complete this blissful seasonal breakfast.

By the way, people often ask me about the use of waffle irons and the non-stick coatings. We eliminated all teflon a long time ago in my kitchen, but every once in a while, I think it's ok. We can't be perfect and waffles are too fun to pass up so I let it slide. Although, I did just find this $20 cast iron waffle maker online and may have to try it out and see how it fares! If anyone already has one and likes it, please let me know because I would be thrilled to switch!



Caramel Apple Spice Waffles



Cuisine: American

Category: Breakfast & Brunch

PREP TIME: 15 mins

COOK TIME: 20 mins TOTAL TIME: 35 mins


Caramelized Apple Syrup



  1. Preheat a waffle iron.
  2. Combine the eggs, macadamia nuts, pecans, milk, honey, and melted coconut oil in a blender. Blend until very smooth and creamy. If needed, stop the blender and push the mixture down the sides with a spatula to ensure a smooth blend.
  3. Add the salt, baking soda, and coconut flour, and blend again for about 30 seconds until fully incorporated.
  4. If the waffle iron requires oil, spread a little coconut oil on both sides.
  5. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill as these do rise quite a bit and will spill over.
  6. Cook the waffles until the waffle iron has stopped steaming, about 45 seconds. Each waffle iron may differ in cook times.
  7. Repeat until the batter has been used up.
  8. Serve hot with caramelized apple syrup.


  1. Melt the butter in a skillet over medium heat. Once it has melted, whisk in the honey and bring to a boil. Reduce heat and simmer for 2 minutes.
  2. Add apples and sauté for 10 minutes, or until the apples are browned and tender.
  3. Stir in coconut milk and sea salt and bring to a boil again. Reduce heat and simmer for 5 minutes.
  4. Remove from the heat and leave at room temperature for 10-15 to allow the syrup to thicken.

Keywords: breakfast, gluten free, holiday, paleo, scd, fall, apples