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A stack of 5 gluten free pumpkin waffles with chopped pecans and maple syrup

Gluten Free Pumpkin Waffles

These Gluten Free Pumpkin Waffles are the perfect cozy fall breakfast! Crisp, fluffy and easy to make without any refined flours, full of real pumpkin, cozy pumpkin spice and naturally sweetened. Grain-free, paleo, dairy-free and easily vegan.

Course Breakfast
Cuisine American
Keyword gluten free pumpkin waffles, gluten free waffles, healthy pumpkin waffles, healthy waffles, how to make pumpkin waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 waffles (1/4 cup)
Calories 194 kcal
Author Kelly

Ingredients

  • 2 large eggs
  • 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons pure pumpkin puree , not pumpkin pie filling
  • 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
  • 2 tablespoons coconut sugar

    , can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener
 for low carb / keto

  • 2 tablespoons unsweetened almond milk or preferred milk
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
  • 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
  • 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Avocado oil spray or ghee for waffle iron

Topping choices:

  • maple syrup, chopped pecans, melted vegan butter / ghee or whipped coconut cream

Instructions

  1. In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.

  2. Slowly add almond flour, tapioca flour (or plant-based protein powder), coconut flour, pumpkin spice, cinnamon, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.

  3. Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size.

  4. Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter

    Allow to cool slightly then use a spatula to remove and transfer to plate

  5. Serve with maple syrup, chopped pecans, melted ghee/vegan  butter or whipped coconut cream, if desired.

Recipe Notes

How to store:

These waffles will store well in a resealable bag or airtight container in the fridge for 3-5 days.

How to freeze: 

Line cooked waffles on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the waffles are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.

How to reheat 

To reheat these waffles, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our waffles at 325F for 10 minutes.

If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.

Nutrition Facts
Gluten Free Pumpkin Waffles
Amount Per Serving (1 pancake (1/4 cup batter))
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Monounsaturated Fat 3g
Carbohydrates 19g6%
Fiber 3g12%
Sugar 11g12%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.