Recipes

Gluten Free Pumpkin Waffles

I'm McKenzie
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Breakfast is one of my favorite meals, I often make it for dinner. These gluten-free pumpkin waffles are delicious & easy to make. You can use the batter for pancakes too! And just like the gluten free pumpkin muffins, I make them year-round. These are gluten free – and we make them egg free – and have made them dairy free/vegan too.

Feel free to sub in mashed banana or chocolate chips & add in a scoop of your favorite collagen or protein powder too!

I like to make a double batch and put half in the freezer for easy breakfasts – just pop them in the toaster.

GLUTEN FREE PUMPKIN WAFFLES (or Pancakes)

  • 1 1/2 cups gluten free 1:1 flour
  • 1 tbsp granulated sugar
  • 3 1/2 tsp baking powder
  • 1/4 sea salt
  • 1 tsp pumpkin pie spice or cinnamon
  • 1 1/4 cup milk of choice
  • 1/3 cup pumpkin purée
  • 1 egg or egg replacer (we like aquafaba)
  • 3 tbsp butter or coconut oil

I use one bowl + a large measuring cup. Combine the dry ingredients in a medium-large mixing bowl and stir together. Then add in the pumpkin puree, egg/egg replacer, melted butter & milk of choice. Stir in your scoop of collagen or protein powder if you’re using any. Whisk until just combined.

Preheat your waffle iron and follow the settings to cook through. We love these festive waffle irons – we get about 10 waffles from one batch.

Serve with your favorite toppings, maple syrup, jam, whip cream or fresh fruit!

RECIPE NOTES:

1.  if you don’t need to be gluten-free, you can use regular white flour

2. if you don’t have pumpkin pie spice, you can use just cinnamon or cinnamon with a pinch of ground ginger, cloves and nutmeg. 

Can’t wait for you to try this recipe! If you haven’t tried them yet, they are a must! Be sure to check out more more gluten-free recipes here.

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