Let’s make healthy pumpkin waffles! These gluten-free pumpkin waffles are crispy on the outside and soft on the inside, made with almond flour, and naturally sweetened! (Paleo-Friendly!)
Growing up, waffles were an institution in my house. A love language. A way of life.
I love waffles basically every way I can get them, from fluffy Belgian waffles, to overnight oatmeal waffles, to gingerbread waffles, and more. This delicious gluten-free pumpkin waffles recipe has been a family favorite (and fan favorite!) since 2018. They’ve just got so much going for them!
- They’re pretty darn nutrient dense. Almond flour has healthy fats, protein, vitamins and minerals that white flours or all-purpose gluten free flours tend not to have. This means our almond flour pumpkin waffles are more filling, which makes them a great recipe to keep you going all morning long. They’re also gluten free, dairy free, and naturally sweetened!
- The texture is AWESOME. Crispy on the outside & soft on the inside. These healthy pumpkin waffles are both, which makes for gluten-free waffle perfection!
- They freeze & reheat like a dream. I love when I can freeze leftovers! I often make a double batch of this gluten-free waffle recipe and freeze half. It makes for great meal prep on busy weekday mornings! We can pull out leftovers one at a time for breakfasts throughout the week, or dinner on a crazy night.
But the best part is: they start with simple ingredients…
Simple Ingredients To Start
Another thing to love about these pumpkin spice waffles? They start with simple, nourishing ingredients, like:
- Almond Flour. Blanched almond flour has a moist, fine texture that makes for delicious waffles! Do not substitute almond meal or gluten-free measure-for-measure flour here, or your waffles will not turn out properly.
- Arrowroot or Tapioca Starch. Pairing the almond flour with a little bit of starch is the secret to perfect pumpkin waffles every time.
- Baking Powder. For the perfect rise & puff.
- Warm Spices. Then, you’ll add flavor to these healthy pumpkin waffles by adding a mix of ground cinnamon & nutmeg. (Feel free to substitute pumpkin pie spice, if you prefer!)
- Salt. A must, to balance the flavor.
- Pumpkin Puree. Unsweetened pumpkin puree (canned pumpkin or homemade pumpkin puree, NOT pumpkin pie filling!) adds bright orange color and that delicious pumpkin flavor.
- Dairy-Free Milk. We make these almond flour pumpkin waffles with unsweetened almond milk, but whatever milk you drink will work, whether that’s oat milk, soy milk, cashew milk, coconut milk, or cow’s milk if it fits your dietary needs.
- Pure Maple Syrup for sweetness and moisture.
- Eggs. Another must for binding the waffle batter together and getting just the right texture.
- A Little Fat. Some avocado oil, melted coconut oil, or melted ghee work well! Or, you can swap in whatever neutral-flavored oil you like that fits your dietary needs (like vegetable oil or canola oil)
- Vanilla. Lastly, some vanilla extract adds another note of sweetness.
How To Make Healthy Pumpkin Waffles, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
- Whisk The Dry Ingredients. In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
- Add The Wet Ingredients. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.
- Cook The Waffles. Scoop or pour the batter into your heated waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
- Repeat with remaining batter until all the waffles are cooked.
- Store leftover waffles in an airtight container or bag in the fridge or freezer.
Serving Suggestions & Toppings To Try
First off, let me just say these paleo pumpkin waffles taste delicious all on their own thanks to those lovely warm spices and flavors. But adding toppings to waffles is part of the fun, so here are some of our favorite toppings to serve with pumpkin waffles…
- Maple Syrup. I have to start with this classic. A little maple syrup in every crispy pocket of these gluten-free pumpkin waffles is a total delight.
- Nut Butter. Many of you have finished these healthy pumpkin waffles off with a drizzle of almond butter or mixed nut butter. It adds even more protein!
- Toasted Pecans. I love the nutty crunch that toasted pecans add.
- A Dollop Of Whipped Cream. A big spoonful of whipped coconut cream on top makes these almond flour pumpkin waffles feel like a total treat. Feel free to get the store-bought kind for ease, or whip up your own! Prefer more protein? Try a dollop of Greek yogurt!
- Leftover Cranberry Sauce. Just tossing this out there because I love it so much…try these waffles with a bit of leftover Orange Honey Cranberry Sauce at Thanksgiving time. The bright, sweet tart flavor pairs so nicely with the warmth and spice of the waffles.
- Fresh Fruit. Sliced bananas, fresh blueberries, etc. can be delicious with these homemade waffles!
- A Few Chocolate Chips. Chocolate + pumpkin are so good together! My kids love when I add a few chocolate chips on top of their waffles.
FAQ + Tips And Tricks For The Best Gluten-Free Pumpkin Waffles
HOW TO KEEP YOUR WAFFLES CRISPY! If you’re cooking these easy pumpkin waffles for a crowd and want to keep your waffles crisp, try placing the cooked waffles in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
NEED A WAFFLE IRON? We’ve owned a LOT of waffle irons in the 17 years we’ve been married, but we have two favorites. The first is this Double Belgian Waffle Maker that can cook two large waffles at once. The other favorite is this Mickey mini waffle maker. It’s a fun one for kids & makes Mickey-shaped mini waffles that are a great size for packing in school lunches!
USE THE RIGHT KIND OF FLOUR! Use blanched, finely ground almond flour. I like Blue Diamond, Honeyville, Wellbee’s, and Anthony’s. Almond flours vary in density, and a good way to get consistent results is to measure properly, using the Scoop and Level Method–fluff the flour with a spoon/whisk/fork, then scoop with a spoon into a measuring cup (rather than scooping with your measuring cup, which can compact the flour). That said, the BEST WAY to get perfect waffles is to weigh your ingredients with a kitchen scale.
PALEO NOTES. If you’re strictly paleo, you’ll need to be sure to use dairy-free milk and a paleo-approved baking powder option. (Baking powder tends to contain cornstarch, which isn’t paleo approved.) You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Pumpkin Waffles recipe. I can’t wait to hear how it goes!
Gluten Free Almond Flour Pumpkin Waffles
Ingredients
- 1 2/3 cup blanched almond flour (150 grams)
- 1/2 cup arrowroot powder or tapioca starch (60 grams)
- 2 teaspoons baking powder see notes for paleo
- 1 teaspoon cinnamon*
- 1/2 teaspoon nutmeg*
- 1/4 teaspoon salt
- 1/2 cup 120 grams pumpkin puree
- 1/2 cup unsweetened almond milk or your favorite milk
- 1/4 cup pure maple syrup
- 2 eggs
- 3 Tablespoons avocado oil or melted butter (can sub ghee or coconut oil for paleo or, if not paleo, you can sub another neutral oil or vegetable oil, or melted vegan butter)
- 1 teaspoon vanilla extract
Instructions
- Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
- Whisk The Dry Ingredients. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
- Add The Wet Ingredients. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.
- Cook The Waffles. Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
- Repeat with remaining batter until all the waffles are cooked.
- Store leftover waffles in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!
Notes
- Pumpkin Spice. Feel free to use 1 1/2 tsp. pumpkin pie spice instead of the cinnamon and nutmeg listed. (It’ll add notes from ginger, cloves, allspice, etc.)
- Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
- Freeze & Reheat Leftovers. We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for about 5 minutes.
- Paleo Notes. If you’re strictly paleo, you’ll need to be sure to find a paleo-approved baking powder option. Baking powder tends to contain cornstarch, which isn’t paleo approved. You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/almond-flour-pumpkin-waffles/Recipe originally shared September 2018. Updated with new notes, updated photos & video and republished January 2025.
These are delicious! You’d never guess that they’re gluten free. Thanks for sharing!
So glad you loved them Jen! Thanks so much for taking the time to leave such a kind review!
These smelled amazing and tasted delicious all drizzled with maple syrup! I’ll be making them every autumn now!
I’m SO glad you enjoyed them Brittany! Thank you so much for taking the time to leave such a kind review. You’re the best!
Your recipe was delicious! My grandchildren made them for me and what a treat. 😊
These are amazingly delicious and super cozy. They didn’t stick to the waffle iron at all!
Amazing! I didn’t have pumpkin so I used apple sauce instead and it was delicious. Only thing is next time I’ll add a little salt to the batter 🤤
Love these! My grands ask for them over and over!
Oh, I’m so happy to hear that! Thank you so much for sharing!
Delish!
Excellent! I will put this in my regular routine! Easy, delicious. What more could you want? Thank you!!
Right!? All my favorite things!
I am always nervouse that almond flour recipes will be dry, but there were not! Moist and delicious. I will cook them a bit longer than 4 minutes next time to get more crispy; they were a bit “mushy” for our liking, but the flavor was awesome. Thank you!
I’m so glad they were a win for you Britt!
Delicious! I made a few minor tweaks – used 1¾ tsp of homemade pumpkin spice instead of the spices in teh recipe and added chocolate chunks to some and pecans to others).
Yum! I bet that was delicious. So glad they were a win for you!
This is the best paleo waffle I’ve ever had! It’s slightly sweet, amazing flavor! Perfection!!!!
Thank you so much for this recipe. The waffles are absolutely delicious! I made the recipe exactly as written and it has the perfect hint of pumpkin and spice. I almost never leave reviews but this one is worth it! I’ll be exploring your site for more.
Steph, you TOTALLY made my day with this review! Thanks so much for sharing!
These were the best! I used the pumpkin pie spice suggestion. Will definitely make again!
YAY! I’m so happy to hear that Pam!
These waffles are INCREDIBLE. Such a great gluten free option for breakfast and is kid approved too! Thank you for this great recipe!
We make these waffles year-round. The whole family loves them. We started making large batches and freezing our mini waffles to pop in the toaster for the on-the-go breakfast and these never disappoint! Truly one of our favorite recipes!
Genius! I’m so glad you love them as much as we do! 🙂
These were so delicious!!
Great waffle recipe! Picky toddler approved. I been dairy and gluten free for years and missed waffles. Most grocery store gluten free waffles have soy ingredient that I’m allergic to, this recipe is amazing! I make double batch on the weekend for busy mornings throughout the week.
I’m SO glad these were a win Olesya!
This was indeed a very successful recipe at Nana’s house <3 My 4 year old granddaughter loved hers! I "hid" some raisins in the waffles and topped with whipped cream and sliced frozen strawberries – sprinkled with cinnamon. I'll be looking for more of your recipes!
So glad you loved it!
These were perfect! One of my favorite waffle recipes ever! Made them exactly as written to use up some leftover pumpkin and so glad I did! First time checking out your site, so I’ll be trying more of your recipes!
Oh, that’s so lovely to hear! I’m glad you enjoyed them Kim! 🙂
Can the eggs be substituted for flax seed eggs?
I don’t think I’d recommend it for this. I think it would increase their likelihood of sticking. I’m sorry!
These were tasty pumpkin waffles. I used sunflower oil and tapioca starch in mine and did have a problem with the first batch splitting in half as they really wanted to stick to my waffle iron. I made sure to use a heavy coating of avocado oil spray on the waffle iron for the next two batch and even then had to pry everything off carefully with a fork. Not sure if the tapioca made them especially sticky? Wondering if anyone else had this issue.
Tapioca starch can definitely make them more sticky. And I’ve found some irons stick more than others–I’m so sorry you ran into trouble!
I have tried a few healthy breakfast bread (pancakes, waffles, muffins, etc.) recipes and I always end up being the only one in my family who will touch them, and I’m only doing it so I’m not wasting ingredients and because they’re healthy. These, on the other hand, are absolutely delicious and my husband, 4 yr old and 2 yr old all loved them as well! Thanks!
Staci – You totally made my day with this review! I’m so glad it was a win for everyone!
Great waffles! My husband makes these for me & I’m in love with them. There is nothing better for breakfast than these waffles.
I’m so glad you loved them!!! Thank you so much for leaving a review. 🙂
These were delicious!!! I followed the recipe to the letter and was a little concerned, as the batter turned out really thick. But there was no need to worry, as the waffles turned out amazing. Crispy on the outside with just the right amount of pumpkin flavor. Thanks so much for the tip about putting the waffles in the oven on a rack to keep them warm. Total gamechanger! Will definitely be revisiting this recipe this fall.
Mindy – I’m so glad you loved them! They’re one of my favorites for the fall and winter. THANK YOU for leaving a review!
Wow – these are amazing!! My non-paleo hubby begs me to make these! That’s a win in my book!
Michele – You’re the BEST! Thank you so much for leaving a review. I appreciate it so much! So glad these were a win with your family!
I sifted my dry ingredients and used egg replacement (vegan egg brand). Hard to find vegan and gluten-free waffles that give that soft center, beautiful rise, and crisp outer. These nailed it!
Ooh, great tip! Thank you so much for sharing and taking the time to leave a review. It’s SO appreciated!
I never review recipes, but OH. MY. GOODNESS. These are truly a masterpiece. One of my biggest pet peeves is when someone gives a recipe five stars and in the comments it says, “These look delicious. I can’t wait to try them.” Don’t rate the recipe if you haven’t made it. Rant over.
They don’t resemble paleo baked goods at all. I can’t tell the difference between these and “regular” food. Even my kids like them.
I’ve made them a couple of times. They did stick some with coconut oil but worked fine with butter.
I had them with leftover cranberry sauce this morning, very good. I also freeze them and make a quick almond butter sandwich with them on work mornings.
Thanks for the recipe!
Trixie – THANK YOU so much for taking the time to leave a review! It’s so helpful. I’m going to have to try that almond butter sandwich idea. Sounds SO GOOD!!!
Sorry, this recipe didn’t work, it’s as if your recipe wasn’t tried out. Followed closely. Like others comments, used Belgian waffle iron, stuck to it, wasn’t cooked through, then tried cooking longer, struggled to get out in one piece, then flavor is meh. Possibly another egg, more vanilla, more spices.
Julia – I’m sorry it wasn’t a winner for you. I hope you’re able to find a recipe that better suits your needs! 🙂
I just had to comment and say these turned out amazing! Waffle recipes tend to not turn out for me but these were great. I substituted pumpkin pie spice for the cinnamon and nutmeg. I definitely think you must use your cooking spray on your waffle iron and I did cook these a little extra long to get them cooked in the middle. I will definitely be making these again.
I’m so glad you enjoyed them, Sarah! Thank you so much for taking the time to leave a review and share your tips! 🙂
Is there anyway to make these with a different gluten free flour? Coconut? Cassava? Etc??? I’m sensitive to almond so it seems.
Thanks.
Cecelia – I haven’t tested it with other flours yet, but most of those flours require some adjustment of the amount of flour or liquid used in the recipe. I’m sorry!
I make a similar waffle with oat flour and it works well.
Awesome!
Good recipe!
So glad you liked them, Connie!
Really great! I love how it doesn’t use a ton of eggs. Good texture and just the right amount of pumpkin flavor. My kids loved them.
I’m so glad to hear that! Yay!
These are so delicious! I made them for a holiday brunch before Christmas and everyone loved them. Made them today and I forgot how good they are. I used “bourbon maple syrup”, so yummy.
Oh my gosh, that’s so fantastic! I love hearing that!
AMAZING!! Just made these on my new waffle maker. LOVE LOVE LOVE. Thank you!
WOW! I’m so glad you loved them! We can’t get enough!
Hi! I am SUPER EXCITED about this recipe!!! My whole family loved it, even the ones who dont like pumpkin. You even impressed my 5 year old, a HUGE victory. I’ve printed off your recipe and shared it around the office. Nice work!
Oh wow! That’s fantastic! (Especially glad it went over well with the 5 year old! That’s always such a win!!!)
I followed your recipe exactly and they came out excellent! I’ve never made waffles from scratch and don’t have the best track record with making batters (haha). Had them for thanksgiving brunch and none were left!
Hooray!!! I’m so glad to hear that! 🙂
I am very happy with this recipe! I have been looking for a good almond flour pumpkin waffle recipe and hit the jackpot with this one. They turned out perfect and I used my Mickey mouse waffle iron since my daughter loves “Minnie” and loves fun shaped foods. I used cornstarch in place of arrowroot, honey in place of maple syrup, regular melted butter and pumpkin spice in place of nutmeg. I will definitely be making these over and over–new favorite recipe. Thanks for sharing!!
Amber – There’s NOTHING better than Mickey waffles!!! I’m so glad you guys enjoyed them as much as we do 🙂
Fantastic recipe. My 85 y/o mother exclaimed they are better than the ones she gets at her favorite restaurant. I added a bit of ginger to the batter and served with chopped pecans and banana sliced on top. Absolutely fantastic. Thank you for your creativity.
Lori – You absolutely MADE my day! I’m so happy to hear this! They’re a huge hit at our house, too 🙂 Love you suggestion to add ginger, pecans, and banana slices. That sounds delicious!
Holy moly are these amazing! Crispy on the outside and fluffy inside – thank you so much for hitting the nail on the head!
Kristin – You totally made my day! Thank you so much. We LOVE them! So glad you did, too 🙂
Tasted great and perfect texture!
Mindy – I’m SO glad to hear that! Thank you for sharing!!!
Wow an amazing delicious gluten free recipe. Made it for breakfast today and for my waffle iron I got only 4 waffles. I just added 1/4th tsp of cloves powder too. The whole family loved it. Thank you for sharing the recipe.
I’m so glad you enjoyed them! 🙂
Just to be sure – the 25.9 carbs, etc is divided by 6 in your nutrients info correct? If it’s 25.9 carbs per waffle I will be sad! 😢 lol
Deb – It’s 25.6 carbs for 1/6 of the entire waffle batter recipe. (You do not divide the written nutrition facts by 6.) You can reduce the carbs by skipping the syrup or eating less, but the arrowroot is part of the added carbs. I don’t recommend substituting it for additional almond flour or any other kind of flour because it’s so crucial for the texture of the waffle. Sorry it’s not the low-carb recipe you were hoping for! 🙂
Great recipe! I wanted a savory waffle so I swapped out the cinnamon and nutmeg for garlic and onion powder. And omitted the vanilla. Delicious.
Wow! That sounds like it’d be good with some sautéed spinach and a poached egg on top!
I saw you mention replacing arrowroot/tapioca starch with cornstarch, should we do this as a 1:1 ratio?
Yes! A 1:1 ratio 🙂
I loved these! My only suggestion would be to make the waffles on the smaller side, about half the size of the waffle iron, so they can cook all the way through. I halved the recipe and added ground flax seed to mine since I didn’t have the arrow root powder and I was only making it for two. The smell alone while these cooked was amazing.
Amy – That’s a GREAT suggestion. Thank you for sharing!
Can I make this recipe minus the pumpkin? Also can I just make pancakes instead of waffles?
Cristin – It sounds like you’d be happier with a different recipe. This one needs the pumpkin for structure. You could probably get away with making them as pancakes, but I haven’t tried it. Best of luck!
I love everything I’m reading about this recipe!! Can’t wait to give it a try tomorrow! Question, not a big pumpkin flavor fan, what could I substitute with, that won’t impact the texture of the results? I see the pumpkin puree is 1/2 cup.
Thank you! We love them! As for adapting the recipe…pumpkin is pretty essential to the structure. The only suggestion I could think of would be pureed bananas. I’m not sure if that’d be any better for you flavor wise, but it might be worth a try!
These are definitely some of the best gluten free waffles I’ve had! So yummy!
I LOVE hearing that. Thank you so much for sharing!
I just made these for breakfast and they were delicious. I topped them off with fresh banana chopped pecans and paleo powdered sugar.
Oh yum! That sounds heavenly!
Absolutely wonderful. Probably some of the best waffles I’ve had, paleo or otherwise. I wish they made more– doubling the recipe next time!
I’m so glad you liked them! Thank you so much for sharing!
The waffle itself has a nice texture and is quite attractive. Another almond flour recipe I had used previously was a little too “light” and airy so I liked that this recipe produced a waffle with more weight, yet still being fluffy. The raw dough was very stiff but I was able to spread it with a butter knife and used a double cook cycle on the waffle iron, which is not unusual for the model I use. I would like a more pungent pumpkin taste; perhaps the brand of pumpkin might be important. I used the Whole Food 365 organic pumpkin puree.
Is it a good idea to increase the amount of pumpkin puree and to decrease liquid elsewhere in the recipe?
Hmm… good question. I worry that if you increase the pumpkin (and decrease the milk to compensate) that the batter would be too dense and heavy, and may scorch during the cooking. You could possibly decrease the spices to allow the pumpkin flavor to come through? Or, if it’s the pumpkin spice flavors you’re after, could increase the spices to give a stronger pumpkin spice flavor.
These are delicious tasting , I just couldn’t keep them from sticking so bad I ended up with chunks of waffle pieces in a bowl…. they would stick to both sides of iron and I had to scrape them out…. I tried a ton of oil on iron and it still didn’t work . Have no adjustment for temp on my iron just plug in and wait until light comes on.
Jamie – I’m guessing this is related to your waffle iron temperature. Since your waffle iron doesn’t have adjustable temperature, you may be able to solve the sticking problem by adding additional oil to your waffle recipe and continuing to grease the iron itself. I’d start with an additional Tbsp. of oil in your actual recipe, and go from there. If it’s still sticking, you can add additional oil a bit at a time. I do hope that helps!
Made these today and they were absolutely the best waffles I’ve ever had! Loved them.
YES! I’m SO glad you enjoyed them so much. THANK YOU for sharing!!!
Oh wow! Yum! Want to make today,except I do not have arrowroot or tapioca and can not purchase in my town. Can it be omitted or substituted?
Kristen – Not for a paleo option, but if you’re not following paleo, you could use cornstarch or another starchy flour (like rice flour).
You can usually find Arrowroot in the Spices or try Walmart Superstores i know they sell it in with the Spices and i have seen it at Dollar Tree here in Michigan so you might try looking at your local Supermart Spices but to get half cup buy more then one jar of it the spice jars are usually small. I have never seen it in the larger more common spices offered at most grocery type stores and just a bet Whole Foods may carry it. Or check on Amazon or Amazon Prime i know you will find it there.
We’re making these this morning. Love the taste, but they keep sticking to the waffle iron and won’t cook through before burning. Does this batter not work with a thicker style waffle maker?
Jane – Oh no! I made mine in my deep Belgian iron, so they do work with a thicker waffle. Every iron cooks a bit differently, so sometimes if there’s temperature variation the batter will “seal” differently when it hits the plates. Did you spray your iron with nonstick spray first? Do you know what temperature setting you had it on? I’d love to help! In general, if you still have sticking after spraying it or brushing it with butter/oil, you might need to add a tiny bit more oil to the batter to help with the sticking. Or adjust your waffle iron temperature. I hope some of those tips help! I’m cheering for you!
All of them stuck to the iron. Delicious batter, but changing temperature, oil, butter nothing worked. Bummer
Stefanie – That IS a bummer. I’m so sorry that happened for you!
These look amazing! I need these in my life!
We LOVE them! I keep trying to make extra to freeze, and we go through them so fast!
Woh mama. The fat content is the fats for my whole day!!
I am still going to make them, maybe I will do this on a Sunday. They really look delicious.
That comes from the almond flour (made from ground almonds). I usually only have 1, so the nutrition facts are lighter than what’s listed below, but I don’t feel one bit bad about them, since they’re made from such great ingredients 🙂