Gluten-Free Pumpkin Waffles will add a holiday flavor to your breakfast table.
To tell the truth, this recipe came about because my daughter really wanted some waffles. Needless to say, had been wanting to create another pumpkin recipe. Therefore, I began to think about the flavors and combinations of seasoning that would create a wonderful aroma and flavor to the palette. In fact, the spices that were necessary were cinnamon and nutmeg. Since I wanted to again pay homage to my Swedish heritage by adding cardamom. Next, white pepper and ginger entered my mind. Hence, these flavors will lead your taste buds on a sweet and spicy adventure.
Sending Good Wishes
Admittedly, I truly believe there is more good in the world than bad. In any case, the world needs us to have a positive perspective. Perhaps we can all take a small amount of time each and every day to find opportunities to create a better world and communities. Although, sometimes a small thing like a smile, a hug or a kind word can have on someone’s day. There are so many people who suffer from depression. In short, I want each and everyone to know that you are special there is no one else like you nor will there ever be.
In conclusion, my children said that this might should be called Pumpkin Pie Waffles. All in all, they are now my children’s favorite waffles. These waffles are light and fluffy. It is yummy and delicious. In a word, I hope you will enjoy it as much as my family.
These are sure to be a hit for Halloween breakfast, Thanksgiving Breakfast, Christmas Breakfast of any time.
Grain-Free Pumpkin Waffles
1/2 cup almond flour
1/2 cup cassava flour
1 1/2 teaspoon baking powder
1/2 baking soda
1/3 cup monk fruit sweetener
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ginger
1 pinch white pepper
2 beaten eggs
1/4 cup almond milk
1/4 cup plain sparkling water
1/2 cup canned organic pumpkin or homemade mashed pumpkin
2 tablespoons melted coconut oil
In a bowl combine almond flour, cassava flour, baking soda, baking powder, monk fruit sweetener, cinnamon, nutmeg, cardamom, ginger, and white pepper. Stir until well combined and set aside.
In a separate bowl combine beaten eggs, almond milk, sparkling water, and pumpkin. Whisk together until well incorporated.
Combine pumpkin and egg mixture.
Add melted coconut oil to the egg mixture and whisk until combined.
Combine the flour mixture to the egg mixture stir until flour is completely incorporated.
Let sit for 30 minutes or so to allow the batter to get puffy.
Heat the waffle iron. Allow the pan to heat up. Once hot add about 1/4 cup to a 1/2 cup of waffle batter into your waffle iron.
Repeat until you have no more waffle batter. Makes approximately 4 -5 waffles. These waffles rise up really well. Can store the leftover in the fridge for up to three days.
Gluten-Free Pumpkin Waffles
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup monk fruit sweetener
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 2 beaten eggs
- 1/4 cup almond milk
- 1/4 cup plain sparkling water
- 2 tbsp melted coconut oil
- In a bowl combine almond flour, cassava flour, baking soda, baking powder, monk fruit sweetener, cinnamon, nutmeg, cardamom, ginger, and white pepper.
- Stir until well combined and set aside.
- In a separate bowl combine beaten eggs, almond milk, sparkling water, and pumpkin.
- Whisk together until well incorporated.
- Combine pumpkin and egg mixture.
- Add melted coconut oil to the egg mixture and whisk until combined.
- Combine the flour mixture to the egg mixture stir until flour is completely incorporated.
- Let sit for 30 minutes or so to allow the batter to get puffy.
- Heat the waffle iron.
- Allow pan to heat up.
- Once hot add about 1/4 cup to a 1/2 cup of waffle batter into your waffle iron.
- Repeat until you have no more waffle batter.
- Makes approximately 4 -5 waffles. These waffles rise up really well. Can store the leftover in the fridge for up to three days
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||14 %|
|Saturated Fat 6 g||28 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 74 mg||25 %|
|Sodium 183 mg||8 %|
|Potassium 83 mg||2 %|
|Total Carbohydrate 18 g||6 %|
|Dietary Fiber 2 g||9 %|
|Sugars 2 g|
|Protein 3 g||7 %|
|Vitamin A||79 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|