Description
Delicious and healthy Gluten Free Almond Flour Pumpkin Waffles made with simple, nourishing ingredients. These waffles are perfectly spiced with cinnamon and nutmeg, sweetened with pure maple syrup, and have a moist texture thanks to pumpkin puree and almond milk. Ideal for a nutritious breakfast or brunch.
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 with nonstick spray or brush with a thin layer of oil to prevent sticking. Avoid cooking spray as it may gum up your 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 them together thoroughly until well mixed.
- Add The Wet Ingredients. Pour in the pumpkin puree, unsweetened almond milk, pure maple syrup, eggs, avocado oil or melted butter, and vanilla extract into the dry ingredients. Whisk everything together until the batter is smooth and uniform.
- Cook The Waffles. Spoon or pour the batter into the preheated waffle iron, using about 1/3 to 1/2 cup of batter per waffle depending on your waffle maker size. Cook according to your waffle iron's instructions until waffles are golden brown and cooked through. Avoid overfilling the iron.
- Repeat. Continue cooking with the remaining batter until all waffles are done. Serve immediately or store leftovers properly.
Notes
- Use a waffle iron that fits your desired waffle size; 1/3 to 1/2 cup batter per waffle typically works well.
- If you want a paleo version, check baking powder alternatives or omit it cautiously.
- Store leftover waffles in an airtight container or resealable bag in the refrigerator or freezer.
- Reheat waffles in a toaster or oven for best texture retention.
- Use fresh spices for optimal flavor.
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: 23 g
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 62 mg
