Gluten Free Pumpkin Waffles with Spiced Maple Syrup
These waffles are crispy on the outside with just the right amount of pumpkin spice. Perfect for fall mornings or holiday breakfasts!
Ingredients
For Waffles
Dry
- 2 cups almond flour, superfine
- ¾ cup gluten-free all-purpose flour mix *see notes below
- 2½ teaspoons baking powder
- ½ teaspoon sea salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Wet
- 1¼ cups almond milk, unsweetened
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 3 eggs, large separated
- ⅓ cup unsalted butter or coconut oil melted
For Maple Syrup
- ½ cup pure maple syrup
- ½ teaspoon pumpkin pie spice
- 2 cinnamon sticks
Instructions
For Waffles
-
Add dry ingredients to a large bowl. Mix well, breaking up any lumps.
-
In a separate bowl or large glass measuring jug, combine almond milk, pumpkin puree, vanilla and egg yolks.
-
Beat egg whites until stiff (not dry) peaks form. Set aside.
-
Add almond milk mixture to dry ingredients. Stir until just combined. Stir in melted butter and mix until incorporated.
-
Gently fold in egg whites.
-
Follow waffle maker instructions for cooking (see notes below).
For Maple Syrup
-
Add ingredients to small saucepan and simmer over low heat for 10 minutes, stirring occasionally.
-
Remove from heat and cool for 10 minutes. Pull out cinnamon sticks before pouring over waffles.
Recipe Notes
- I used this gluten-free all-purpose flour mix recipe.
- These waffles took between 4-4½ minutes to cook ½ cup batter in each slot of my Breville Waffle Maker (using custom setting). Once waffles stop steaming (or almost), they're most likely done. Should be golden brown and crispy on the outside.
- Transfer waffles to a cooling rack or baking sheet. Don’t stack waffles on top of each other or they’ll lose their crispness. As an option, keep warm by placing in a 200°F oven until you’re ready to serve.
- Be sure to select pure maple syrup to ensure it's gluten free.