In a bowl combine almond flour, cassava flour, baking soda, baking powder, monk fruit sweetener, cinnamon, nutmeg, cardamom, ginger, and white pepper.
Stir until well combined and set aside.
In a separate bowl combine beaten eggs, almond milk, sparkling water, and pumpkin.
Whisk together until well incorporated.
Combine pumpkin and egg mixture.
Add melted coconut oil to the egg mixture and whisk until combined.
Combine the flour mixture to the egg mixture stir until flour is completely incorporated.
Let sit for 30 minutes or so to allow the batter to get puffy.
Heat the waffle iron.
Allow pan to heat up.
Once hot add about 1/4 cup to a 1/2 cup of waffle batter into your waffle iron.
Repeat until you have no more waffle batter.
Makes approximately 4 -5 waffles. These waffles rise up really well. Can store the leftover in the fridge for up to three days