top of page

Pumpkin Oat Waffles


We may have outdone ourselves with this one. I know. That's quite a bold statement. But there's something about the heartiness of the oats and the nuttiness of the buckwheat flour that play well with the sweetness of the pumpkin. Or maybe we just love pumpkin? Either way, I'm sure you're going to love these, too. 

Makes 2+ large Belgian waffles

You’ll need:

1 C gluten-free flour (I used Bob's Red Mill 1:1, but any combo of brown and white rice flour, tapioca starch, potato starch, and xantham gum would work well)

1/2 C buckwheat flour

1/2 C rolled oats

2 T coconut sugar

1 t baking powder

1 t baking soda

1 t ground cinnamon

1/2 t ground ginger

1/2 t freshly grated nutmeg

a pinch of sea salt

1 1/2 C almond milk (or dairy milk if you can have it!) 

3 large eggs, at room temperature*

1 C fresh pumpkin puree

2 T coconut oil

1 t vanilla

To make:

1.  Preheat the oven to 210°F/100°C (to keep waffles warm) and prepare your waffle iron.

2.  In a large bowl, combine the flour, oats, sugar, baking powder and soda, spices, and salt.  Whisk to blend well.

3.  In a medium bowl, whisk together the milk, eggs, pumpkin puree, coconut oil, and vanilla.

4.  Add the wet ingredients to the flour mixture (make a well in the center) and stir gently until you reach a smooth batter.

5.  Lightly grease your waffle iron with some coconut oil (or butter if you’re going in that other yummy direction) and add about a scant cup of batter (if using a Belgian waffle iron) and spread it to the edges of the circle.  Close the lid and let waffles cook until they’re golden brown and until the light on your waffle iron goes off, or roughly about 3-4 minutes!  (It’s best to follow the directions for your specific waffle iron.)

6.  Put waffles in the oven to keep warm while you repeat the process.

7.  Top the waffles with spiced fruit, maple syrup, or as pictured above, with a dollop of coconut yogurt and a smear of peanut butter topped with frozen berries and seeds. 

8.  Enjoy!!

*If you have the time and are so inclined, separate the eggs and whisk the yolks with the other wet ingredients.  Beat the egg whites with an electric hand mixer (or whisk if you’re brave!) until soft peaks form.  After you mix the egg yolk/pumpkin mixture with the flour mixture and get the smooth batter, fold in the egg whites.  You’ll get a fluffier waffle!

bottom of page