Gluten-Free Pumpkin Waffles

What’s better than pumpkin waffles topped with maple syrup, sliced strawberries and a dab of butter on a chilly morning? Nothing. These gluten-free pumpkin waffles are perfect for breakfast, brunch or brinner. Yeah, you know, breakfast for dinner – brinner.

Serves: 3

Serves: 3decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Plug in and preheat waffle iron on low setting.
  2. Put all ingredients in blender.
  3. Blend until smooth.
  4. Liberally grease the top and bottom plates of the waffle iron with coconut oil.
  5. Ladle 1/3 cup of blended batter (or amount specified by your waffle iron instructions) into the center of the waffle plate.
  6. Close the waffle iron and let cook about 7 minutes. If the waffle iron is still steaming, let cook longer.
  7. Open waffle iron, remove waffles with rubber spatula and eat up!

Notes

If you don't have almond milk, feel free to substitute it with any kind of milk you have.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:4 minutes
  • cook:21 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:320
    Fat:27 g
    Carbohydrates:12 g
    Protein:12 g
    Calculated per serving.
  • Recipe in the Contest: 6 votes

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