Description
Delicious and healthy Gluten Free Almond Flour Pumpkin Waffles made with simple, nourishing ingredients including almond flour, pumpkin puree, and warm spices. Perfect for a fall breakfast or brunch, these waffles are naturally gluten free and packed with flavor and nutrients.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cup blanched almond flour (150 grams)
- 1/2 cup arrowroot powder or tapioca starch (60 grams)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree (120 grams)
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 eggs
- 3 tablespoons avocado oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Prep & Preheat: Preheat your waffle iron and grease it lightly with nonstick spray or brush with a thin layer of oil to prevent sticking. Avoid using cooking spray to prevent buildup on the waffle iron.
- Whisk The Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until the mixture is well combined and uniform.
- Add The Wet Ingredients: Pour pumpkin puree, almond milk, maple syrup, eggs, avocado oil or melted butter, and vanilla extract into the dry ingredients. Whisk thoroughly until the batter is smooth and well combined.
- Cook The Waffles: Scoop or pour batter into the preheated waffle iron, using about 1/3 to 1/2 cup of batter per waffle, depending on your iron size. Cook according to your waffle maker's instructions until waffles are golden brown and cooked through.
- Repeat: Continue cooking remaining batter until all waffles are done. Serve warm or store leftovers in an airtight container in the refrigerator or freezer.
Notes
- Use arrowroot powder or tapioca starch as a gluten-free thickener and binder in place of wheat flour.
- For paleo diet adaptation, use baking soda instead of baking powder and add a teaspoon of lemon juice or vinegar.
- Do not overfill the waffle iron to avoid batter spilling and uneven cooking.
- Store leftover waffles in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat waffles in a toaster or oven to maintain crispiness.
- Use fresh spices for best flavor.
Nutrition
- Serving Size: 1 waffle
- Calories: 343 kcal
- Sugar: 8 g
- Sodium: 142 mg
- Fat: 24.4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 21.9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 62 mg
