Gluten-free vegan pumpkin waffles made with oat flour and maple syrup that are perfect for fall.
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.
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.
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
How to Make Gluten Free Vegan Pumpkin Waffles
For the full instructions, see the recipe card at the end of this post.
- Make flax eggs. Whisk the ground flax seeds in 6 tablespoons of water and let stand for 10 minutes.
- Add wet ingredients. Whisk in the pumpkin, coconut oil, and almond milk.
- Mix dry. Whisk together the flour, baking powder, and spices.
- Add wet to dry. Add the pumpkin mixture to the flour mixture and stir well to combine. Let stand 10 minutes.
- Cook waffles. Use 1/4 cup batter per waffle.
Tip: Cook waffles slightly longer than you usually would to make sure they are cooked through.
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.
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.
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.
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.
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
- 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
- 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.