Place your banana in a food processor and pulse a few times until it starts to puree.

Next, add all the other ingredients in the food processor and process until it becomes a batter.

Preheat your waffle iron. Spray generously with spray oil (I use coconut oil).

Once ready, use your large ice cream scoop to measure one scoop per quadrant. Close and cook per your waffle iron's directions.

Makes 2 1/4 waffles (on my machine) or 9 quadrants.

Can be stored in the fridge for several days. Can also be stored in the freezer.

Serve with maple syrup.

Notes: I have made these Pumpkin Waffles with several brands of store bought almond butter, but I have achieved the best results (by far) by using My Favorite Almond Butter recipe on my site. I have included a link to this post or you can use search on the sidebar. :)