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Paleo Pumpkin Waffles

Print Recipe
Course Breakfast
Keyword pumpkin waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 waffles
Calories 284
Author Michelle

Ingredients

  • 1 cup + 2 tbsp almond flour see notes for nut-free
  • 3 tbsp tapioca starch
  • 2 tsp ground flaxseed
  • ½ tsp pumpkin pie spice
  • ½ tsp baking powder
  • cup pumpkin puree
  • 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.

Nutrition

Serving: 1waffle | Calories: 284kcal | Carbohydrates: 21.4g | Protein: 6.2g | Fat: 8.1g | Fiber: 2.8g