These Pumpkin Oat Waffles are a nutritious and tasty twist on traditional waffles. Flourless and gluten free, these waffles provide a nice punch of protein and can be made ahead and frozen for a quick breakfast that the whole family will love!
Although I’m sad to see summer go, I love all the warm, homey flavors of fall…soups and chili, apples and cinnamon, and of course pumpkin! This recipe definitely captures the essence of fall flavors. Pumpkin, oats, and homemade pumpkin pie spice make an awesome flavor combo for these hearty waffles. They are crispy on the outside, soft on the inside, and perfect for dipping in maple syrup.
This recipe is wonderfully simple and best of all, nutritious and yummy. I recommend making a batch and freezing the individual portions for a fast and healthy breakfast your kids can pop in the toaster on school mornings. Happy Fall!!
- 2 cups oat flour such as Bob's Red Mill Oat Flour or make your own
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons homemade (or store bought pumpkin pie spice - see recipe in notes below
- 3 eggs
- 1 cup fat free milk or almond milk
- 3 Tablespoons melted coconut oil
- 1/2 cup pumpkin puree
Preheat a waffle iron. In a large bowl, combine oat flour, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk eggs, milk, coconut oil, and pumpkin until smooth. Add wet ingredients to dry ingredients, stirring until moistened.
Let batter sit for 3-4 minutes. Spray preheated waffle iron with nonstick spray. Pour about 1/2 cup batter onto waffle iron, close, and cook until waffle is crispy and lightly browned.
To freeze, let waffles cool and wrap individually. Place in a plastic freezer bag. Frozen waffles can popped in the toaster when ready to eat.
Homemade Pumpkin Pie Spice Blend:
4 1/2 Tablespoons cinnamon
3 teaspoons ground ginger
3 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves