I’m not sure what I’m more excited about – the fact that it’s pumpkin season, or the fact that I have this fun new recipe to share: fluffy grain-free pumpkin waffles. Because, you guys – what is better than protein-packed (even if you don’t care about that) fluffy waffles?! Whether you are grain-free or not, I know you’re going to enjoy these for breakfast, lunch or heck, even for dinner.
Fluffy Grain-Free Pumpkin Waffle Recipe
- This recipe makes just four waffles, so I generally double it to make eight altogether. You have been warned;).
- Make sure to use canned pumpkin, and not pumpkin pie filling!
- My favorite non-stick spray is this one from Chosen Foods. I prefer either the avocado oil spray or the mixed oil spray. They are super clean!
- Ensure that the coconut flour does not have lumps in it (by sifting if needed).
- Don’t have a waffle maker yet? This is a solid one that’s economical, too!
Protein-packed paleo fluffy grain-free pumpkin waffles that have minimal ingriedients and which come together quickly and easily.
- 5 eggs, beaten
- 1/2 cup canned pumpkin
- 1/4 cup coconut flour, sifted
- 2 tbsp ground flax seed
- 1 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp coconut oil, melted
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Preheat your waffle maker. Spray with coconut or avocado oil spray (see notes).
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Mix all ingredients in a bowl with a whisk. Pour batter onto heated waffle iron and close the lid. Once waffles are deeply golden and cooked, transfer to a cooling rack or baking sheet. Do not stack until cooled!
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Top with maple syrup, nut butter, fruit, or whatever sounds good;).
Why I’m on a grain-free diet
I went grain-free in January 2018. Believe me – it sounded like (and honestly was) the hardest thing initially. I mean, no oatmeal? No sushi? What about gluten-free snacks that I so enjoyed?
It took about 2-3 weeks to really get adjusted, but luckily I like to experiment in the kitchen and I found other flours – banana, sweet potato and cassava – that worked just fine and are grain-free. I’m a “probable” celiac, my GI tells me. I’ve got the gene and have had such a host of issues that have improved from going gluten-free, but have been without for so long that it’s tough to get an accurate read. I’m also hypothyroid and have rheumatoid arthritis. There; I said it out loud. Or in this post. Not many people know about this because I don’t like to talk about it, but the truth is, I’ve got inflammation and I need to do my best to help minimize it. And minimizing grains has been said to do this.
Other grain-free recipes you may enjoy
- Grain-free, nut-free bread
- No-bake grain-free brownies (vegan, too!)
- Grain-free carrot cake banana bread
- Raw seed energy bars
Are you grain-free or a pumpkin lover? Or both? 🙂
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