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–+ servings
MEL'S EASY KITCHEN

Almond Flour Pumpkin Waffles

Almond flour pumpkin waffles with maple syrup and warm pumpkin spice.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 waffles
Meal: Breakfast
By: Mel’s Easy Kitchen

Equipment

  • Waffle iron
  • Mixing bowl
  • Measuring cups and spoons

Ingredients

  • 1 cup almond flour
  • 2 tbsp almond flour
  • 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 dairy-free milk sub other plant-based milk
  • 2 tbsp maple syrup

Instructions

  • 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 per serving

Calories: 326kcal | Carbohydrates: 27.6g | Protein: 9.6g | Fat: 22g | Fiber: 6.6g

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.