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    Home » Recipes » Gluten Free Breakfast

    Gluten-Free Vegan Pumpkin Waffles

    Modified: Aug 28, 2023 · Published: Nov 3, 2014 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    These gluten-free vegan pumpkin waffles are made with oat flour and maple syrup for the perfect fall breakfast.

    Gluten-free vegan pumpkin waffles

    Waffles on a crisp October morning are the ultimate in comfort food. Add pure pumpkin puree and a trio of cozy spices and you're in for a real treat. These gluten-free vegan pumpkin waffles are a lovely breakfast or brunch option, served with sauteed apples or persimmons when they come in season. Maple syrup in the batter and poured atop fresh waffles is essential.

    Jump to:
    • Why You'll Love this Recipe
    • Ingredients You'll Need
    • Substitutions
    • Storage
    • FAQ
    • Gluten-Free Vegan Pumpkin Waffles

    Why You'll Love this Recipe

    • Full of pumpkin flavor. Loads of pure pumpkin puree flavor these waffles along with cinnamon, ginger, and cardamom.
    • Healthy. Gluten-free oat flour, pumpkin, and flax seeds are a powerhouse of nutrition. Read more about gluten-free flours.
    • Perfect for a fall brunch. Serve these for a special occasion -- although, you don't need to! But I love these as part of a brunch spread that's accompanied by, of course, lots of hot coffee and fall sunshine.
    Gluten-free vegan pumpkin waffles

    Ingredients You'll Need

    • Flax seeds
    • Oat flour
    • Almond milk: Use unsweetened almond milk
    • Maple syrup
    • Pumpkin puree
    • Coconut oil
    • Baking powder
    • Ground spices: Cinnamon, ginger, and cardamom

    Tip: Cook waffles slightly longer than you usually would to make sure they are cooked through.

    Substitutions

    • Oat flour - swap sorghum flour, or do an equal mix of almond and sorghum flours.
    • Coconut oil - use your favorite oil.
    • Almond milk - use your favorite non-dairy milk of choice.
    • Flax eggs - you can use 2 large eggs in place of the flax eggs.

    Storage

    To store, place waffles in a sealed plastic bag with a piece of parchment paper in between each waffle. Remove as much air as possible and store in the fridge for 5 days. Waffles may also be frozen for 3 months. To serve, reheat in your toaster or toaster oven.

    FAQ

    What are vegan waffles made of?

    Vegan waffles are just like regular waffles, with basic staples of baking powder and flour. But you'll use plant-based milk, an egg substitute, and oil or vegan butter.

    Should you let waffle batter rest?

    Yes, especially if you're making gluten-free waffles. The rest allows the waffle batter to hydrate the gluten-free flours so you'll have a better texture when cooked.

    Is it better to use oil or butter for waffles?

    Using oil rather than butter helps keep waffles lighter and more crisp, which is especially appreciated when you're making gluten-free waffles.

    Gluten-free vegan pumpkin waffles
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    Gluten-Free Vegan Pumpkin Waffles

    Nicole Spiridakis
    Lightly crisp, pumpkin-infused gluten-free and vegan waffles.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Resting time 10 minutes mins
    Total Time 30 minutes mins
    Servings 8
    Calories 142 kcal

    Ingredients
      

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 1 cup pure pumpkin
    • 1 ½ cups unsweetened almond milk
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut oil, melted
    • 2 cups/240 g gluten-free oat flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cardamom

    Instructions
     

    • In a medium bowl, whisk the flax seeds into the water and let stand for 10 minutes.
    • When flax has congealed a bit, whisk in the pumpkin, almond milk, maple syrup, and coconut oil.
    • In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, and cardamom.
    • Mix the wet ingredients into the dry to form a thick batter. Let rest for 10 minutes.
    • Heat your waffle iron to its highest setting.
    • Scoop ¼ cup batter per waffle and cook until waffle becomes crisp. Note that it will take a little bit longer.
    • Waffles may be stored in the fridge for 5 days.

    Nutrition

    Serving: 1waffleCalories: 142kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 109mgPotassium: 198mgFiber: 5gSugar: 1gVitamin A: 4767IUVitamin C: 1mgCalcium: 92mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Breakfast Recipes

    • A bowl of yogurt and almond granola and a bowl of granola.
      Almond Granola
    • A slice of cinnamon swirl bread on a blue and white plate with a plate with more slices near it and a cup of coffee.
      Gluten Free Cinnamon Swirl Bread
    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins

    Comments

    1. Helen SPiridakis says

      November 05, 2014 at 11:51 pm

      Nice photos and nice post.....always a pleasure to read your blog!

      Reply
    5 from 1 vote (1 rating without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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