Gluten Free Almond Flour Pumpkin Waffles
The BEST Gluten-Free Almond Flour Pumpkin Waffles! These healthy pumpkin waffles are made with simple, nourishing ingredients you'll LOVE.
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Servings: 5 -6 servings (depending on your waffle iron)
Calories: 343kcal
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.
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Nutrition
Serving: 1/6 recipe | Calories: 343kcal | Protein: 9.1g | Fat: 24.4g | Saturated Fat: 2.5g | Cholesterol: 62mg | Sodium: 141.6mg | Fiber: 4.6g | Sugar: 8g
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/