Pumpkin Spice Waffles (Vegan, Gluten-Free)
I love all things pumpkin! The problem is that many of my favorite pumpkin treats are just not at all healthy. Thank goodness for these awesome Pumpkin Spice Waffles!
A few years ago when I was visiting my parents, my mom made these Pumpkin Spice Waffles for breakfast. I was hesitant to try them; I admit it! I knew they were gluten-free and vegan, so I was not super excited to eat the waffles. So glad I did! My husband even said they’re his favorite waffles… ever. My picky eating little girl even loves them!
I do top the waffles with melted butter, which kills the vegan part. But they’re perfectly delicious without the butter too! Local raw honey or pure male syrup are a great topping to add that sticky sweetness that we crave on waffles without too much guilt.
More Healthy Recipes
This recipe is adapted from the pumpkin waffle recipe in The Daniel Plan Cookbook: Healthy Eating for Life. I recommend this book for a variety of delicious and healthy recipes including Mongolian Beef, Vegetable Minestrone, and Crispy Baked Fish Sticks. These recipes are not difficult or time consuming and will give you many new recipes to help you feed your family healthy meals.
Healthy Waffle Making
Making these very healthy waffles that contain no dairy, eggs, or added sugar is a bit different than making typical waffles. The batter is very thick; I liken it to a soft cookie dough. When you would normally ladle and pour waffle batter onto a griddle, this waffle batter will be spread on with a spatula as it’s too thick to pour.
The waffles themselves are not sweet, but once you top them with 100% real maple syrup or local raw honey, they will be perfectly sweetened! I’m also a big fan of plenty of butter melted on waffles or pancakes, so that’s just a me thing. If you’re avoiding dairy, you could try topping the waffles with soy-free vegan butter.
- 1 cup rice flour
- 1 1/2 cups all-purpose gluten-free flour
- 2 tablespoons cinnamon
- A dash of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 1 cup pumpkin puree (canned or fresh)
- 1 cup unsweetened almond milk (vanilla or plain)
- 2 tablespoons coconut, oil melted, plus extra for greasing
1. In a medium mixing bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate medium mixing bowl, whisk together the pumpkin puree, milk, and oil.
3. Pour the liquid mixture into the dry and mix together until you have a smooth consistency (the batter will be very thick).
4. Heat a waffle iron to medium and grease well before spreading 1/4 of the batter onto the waffle iron.
5. Close the waffle iron (press completely closed to help the batter spread evenly) and cook for 3-5 minutes. When the steam coming from the sides of the iron lessens, check the waffle to see if it is ready. It should be lightly browned and crispy.
Serve waffles with raw honey or real maple syrup. Makes 4 waffles.
- Serving Size: 4
- Calories: 413
- Sugar: 2
- Sodium: 910
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 76
- Protein: 8
- Cholesterol: 0