Ingredients
Scale
- 1 cup + 2 tbsp almond flour (see notes for nut-free)
- 3 tbsp tapioca starch
- 2 tsp ground flaxseed
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/3 cup pumpkin puree
- 1/3 cup almond milk (sub other plant-based milk)
- 2 tbsp maple syrup
Instructions
- Using a large bowl, combine the almond flour, tapioca starch, pumpkin pie spice, ground flaxseed, and baking powder.
- Fold in the pumpkin puree, almond milk, and maple syrup. Stir until waffle batter forms. The batter will be very thick.
- Prepare the waffle iron by greasing lightly and preheating on a medium/low setting. Once preheated, ladle in about a third of the waffle batter into the center on the iron (the amount will vary depending on the size of your waffle iron). Close the waffle iron and allow it to cook for 3 minutes (cooktime may vary) or until cooked through and lightly crisp. Transfer to a plate and repeat for all of the batter.
- Serve topped with extra maple syrup and sliced banana.
Notes
I haven’t successfully made this recipe without the almond flour. I do have a recipe for waffles in my cookbook that’s AIP and nut-free, but it’s different from this recipe.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: waffle iron
Nutrition
- Serving Size: 1 waffle
- Calories: 284
- Fat: 8.1g
- Carbohydrates: 21.4g
- Fiber: 2.8g
- Protein: 6.2g
Keywords: pumpkin waffles