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Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

Gluten Free Almond Flour Pumpkin Waffles


  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5-6 servings (depending on your waffle iron) 1x

Description

Crispy & fluffy pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round!


Scale

Ingredients

  • 1 2/3 cup (150g) blanched almond flour
  • 1/2 cup (60g) arrowroot powder or tapioca starch
  • 2 tsp baking powder (see notes for paleo)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup (120g) pumpkin puree
  • 1/2 cup unsweetened almond milk (or your favorite milk)
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 3 Tbsp ghee, avocado oil, or coconut oil (can sub butter or vegan butter), melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil.
  2. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
  3. Add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla. Whisk to combine well.
  4. Scoop batter into your waffle iron and cook according to your waffle maker instructions.
  5. Repeat with remaining batter until all the waffles are cooked.

Notes

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.

Waffle Irons – If you’re in the market for a waffle iron, we’ve owned FIVE in our 10.5 years of marriage. This is my pick for a standard, fairly thin waffle. This Mickey waffle maker makes the PERFECT kid-friendly sized Mickey-shaped waffles. And this Belgian-style waffle maker will give you Belgian style waffles.

The Mickey Waffle iron is the favorite for my kids, and the Belgian iron is my overall pick.

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.

  • Category: Breakfast, Waffles
  • Method: Waffle Maker
  • Cuisine: American

Keywords: pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, gluten free pumpkin waffles, almond flour pumpkin waffles, almond flour waffles