Almond Flour Pumpkin Waffles
Almond Flour Pumpkin Waffles. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.
Almond Flour Pumpkin Waffles
Almond flour pumpkin waffles with maple syrup and warm pumpkin spice.
Ingredients
Equipment
Method
- Mix almond flour, tapioca, flaxseed, pumpkin spice and baking powder. Stir in pumpkin, dairy-free milk and maple syrup; the batter will be thick.
- Lightly grease and preheat a waffle iron to medium-low. Cook one-third of the batter at a time, about 3 minutes per waffle or according to the appliance, until cooked through and crisp. Make 3 waffles.
Nutrition
Notes
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Cool baked portions before covering; freeze individual portions for longer storage.
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Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
Almond flour: Bob’s Red Mill Super-Fine Blanched Almond Flour.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Photo of a similar dish.
