Description
These Gluten Free Almond Flour Pumpkin Waffles are a delicious and healthy breakfast option made with simple, nourishing ingredients, perfect for fall or any time you crave a flavorful waffle with a hint of warm spices and pumpkin goodness.
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 (or your favorite 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 with nonstick spray or brush with a very thin layer of oil, avoiding cooking sprays that may gum up the iron over time.
- Whisk The Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add The Wet Ingredients: Add pumpkin puree, almond milk, maple syrup, eggs, avocado oil or melted butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and thoroughly combined.
- Cook The Waffles: Scoop or pour the batter into your preheated waffle iron according to its instructions, typically using 1/3 to 1/2 cup of batter per waffle. Avoid overfilling. Close the iron and cook until the waffles are golden and cooked through.
- Repeat and Store: Repeat cooking with the remaining batter until all waffles are done. Store leftover waffles in an airtight container or bag in the refrigerator or freezer. Reheat as desired before serving.
Notes
- Use avocado oil or melted butter for best flavor and texture; melted ghee works as a paleo alternative.
- Preheat waffle iron thoroughly for even cooking and crispy edges.
- If you don't have arrowroot powder, tapioca starch is a great substitute.
- Leftover waffles freeze well and can be reheated in a toaster or oven for a quick breakfast.
- Adjust maple syrup sweetness according to preference or diet needs.
- Ensure to avoid overfilling the waffle iron to prevent batter overflow.
Nutrition
- Serving Size: 1 waffle (1/6 recipe)
- 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: 20 g
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 62 mg
