Description
These Gluten Free Almond Flour Pumpkin Waffles are a delicious and healthy breakfast option made with simple ingredients like almond flour, pumpkin puree, and warm spices. Perfectly crispy on the outside and tender on the inside, they offer a nourishing start to your day with a gluten-free and naturally sweet profile.
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 very thin layer of oil to prevent sticking. Avoid using cooking spray as it can gum up the waffle iron over time.
- Whisk The Dry Ingredients: In a large bowl, combine the almond flour, arrowroot powder, baking powder, cinnamon, nutmeg, and salt. Whisk thoroughly to ensure the mixture is well blended and free of lumps.
- Add The Wet Ingredients: Pour in the pumpkin puree, almond milk, pure maple syrup, eggs, avocado oil (or melted butter), and vanilla extract into the dry ingredients. Whisk everything together until you achieve a smooth batter with no dry spots.
- Cook The Waffles: Scoop or pour the batter into your preheated waffle iron, using approximately 1/3 to 1/2 cup of batter per waffle to avoid overfilling. Close the lid and cook according to your waffle iron's instructions until waffles are golden brown and cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches until all waffles are made.
- Store Leftovers: Let leftover waffles cool completely, then store in an airtight container or resealable bag in the refrigerator or freezer. Reheat in a toaster or oven to maintain crispiness.
Notes
- Use arrowroot powder as a gluten-free alternative to tapioca starch for the best texture.
- For a paleo version, substitute baking powder with a homemade blend of baking soda and cream of tartar as noted in the original recipe source.
- Do not overfill the waffle iron to ensure crispy waffles that are cooked evenly.
- Leftover waffles can be frozen and reheated easily for a quick breakfast option.
- Use unsweetened almond milk or your favorite milk alternative to keep the recipe dairy-free if preferred.
Nutrition
- Serving Size: 1 serving
- 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
