Healthy Pumpkin Waffles

Healthy Pumpkin Waffles are the perfect cozy fall breakfast! They're gluten-free, sweetened only with maple syrup and full of warm spices!

If you haven't guessed by now, I absolutely LOVE fall. It's by far my favorite time of the year and I get so excited to make all the pumpkin things. I've been wanting to make pumpkin waffles for a while but decided to create a healthier recipe that would still be just as delicious.

Daniel and I started making waffles every Sunday morning before church and we have loved making them with oat flour because they fill us up and aren't loaded with sugar. We have this waffle iron and love it so much because it's non-stick and you can control the darkness of your waffles. I look forward to it every week and I'm so excited to make these Healthy Pumpkin Waffles all fall long!

These waffles are so easy to make and only require a few simple ingredients like oat flour, baking powder, fall spices, salt, pumpkin puree, milk of choice, butter or coconut oil, eggs, maple syrup and vanilla extract.

These waffles can easily be frozen and warmed up at a later time which can make those busy fall mornings just as cozy but SO much easier! Let the waffles cool completely on a wire rack and then place them in a ziplock freezer bag and freeze for up to 3 months. When ready to eat, simply place the waffles in a toaster or in the oven to reheat.

For more healthier recipes, check out my Oat Flour Banana Bread and Spice Cake!

Happy fall and happy baking!

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Healthy Pumpkin Waffles

Yield: 4-5 waffles

Author: Elisabeth and Butter

prep time: cook time: total time:

ingredients:

• 2 cups oat flour*
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup pure pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup unsweetened almond milk (or any type of milk)
• 5 tablespoons unsalted butter or coconut oil, melted
• 2 large eggs
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

instructions:

How to cook Healthy Pumpkin Waffles

1. In a mixing bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, cloves, ginger and salt. In another bowl, whisk together the pumpkin puree, almond milk, melted butter or coconut oil, eggs, maple syrup and vanilla extract.
2. Pour wet ingredients into the dry ingredients and stir just until combined. Let this batter sit for 10 minutes so the oat flour will absorb some of the liquid.
3. Meanwhile, preheat the waffle iron while the batter sits. Grease the waffle iron if necessary (some are non-stick and don’t require it).
4. Stir batter once more before pouring it onto the heated waffle iron and cook according to your waffle irons instructions. You can keep your waffles warm in a 200 degree oven if needed.
5. Serve waffles warm with maple syrup and toasted pecans if desired and enjoy!

NOTES:

*You can easily make your own oat flour by grinding old-fashioned oats in a food processor or blender until it’s like a fine flour. These waffles can easily be frozen! Once they are completely cooled, place them into a freezer ziplock bag and freeze for up to 3 months. When ready to reheat, simply put them in a toaster or oven until warm.

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