Our Favourite Gluten Free, Vegan Pumpkin Spice Waffle Recipe
The perfect Fall breakfast doesn’t exist…
Pumpkin spice season has officially arrived, and we have a glorious, new breakfast recipe that is bound to become a Fall family favourite. This gluten-free, vegan pumpkin spice waffle recipe is a sure pick-me-up on a gloomy Autumn day. As the weather changes our taste buds crave heart-warming meals. Get ready to upgrade your morning with pumpkin, spice and everything nice.
Gluten-Free, Vegan Pumpkin Spice Waffles
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: 4 large waffles
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice (or ground cloves)
- 1/2 teaspoon salt
- 1 15 oz canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 4 tablespoons coconut oil, melted
- 1 tablespoon ground flaxseed meal
- 1/2 cup raw cane sugar
- 1/2 cup unsweetened dairy-free milk alternative; almond, oat, or coconut milk
- Maple Syrup
- Whipping Cream
- A Sprinkle of Icing Sugar
- In a small bowl, make a flax “egg” by combining 1 tablespoon ground flaxseed meal with 3 tablespoons of lukewarm water. Stir and allow it to set for 5 minutes. It will become a gelatinous texture once it’s ready.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg, all spice (or ground cloves), and salt. Whisk to combine.
- In a medium mixing bowl, add the canned pumpkin puree, cane sugar, unsweetened dairy-free milk alternative, coconut oil, flax “egg”, and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the dry flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the gluten-free flour has time to soak up some of the moisture. Plug in your waffle iron to begin pre-heating it.
- After 10 minutes, give the batter one more, gentle swirl with your spoon. It may be quite thick but don’t worry! If you’re waffle iron isn’t non-stick, coat it with a light spray of oil. Pour the batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Once the waffle begins to puff up and is deeply golden and crisp, transfer it to a cooling rack. Be aware that stacking your waffles on top of one another will make them less crispy! If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Top with maple syrup, whipped cream and a sprinkle of icing sugar to make it the perfect fall treat.
No waffle iron?
This mixture can easily be made into pancakes by pouring it into a non-stick skillet.
Save for Later
Place waffles in a single layer in an airtight container. If needed, you can stack them by using wax paper to separate the layers. Put them in the freezer and store up to 3 months. To reheat, simply place in toaster or toaster oven to desired crispness.
Place one scoop of dairy-free vanilla ice cream between two waffles to create a delicious pumpkin spice ice cream sandwich!
I am a Registered Holistic Nutritionist, Personal Trainer and Life Coach working in Vancouver, BC that specializes in eating behaviour and body liberation. I am deeply passionate about helping people re-connect to their bodies through movement therapies, make peace with food and step into their personal power so they can live whole-hearted and fulfilling lives.