Pumpkin Waffles (Grain-Free)

Crispy, warm, grain-free pumpkin waffles that are low-carb, keto-friendly, and full of fall flavors.

The Story Behind the Dish

During my elementary school years, when my family got a waffle iron, I was beyond excited! The recipe booklet became my favorite bedtime read (I know, it sounds a bit nerdy, but what can I say? I love waffles!). The whole wheat waffle recipe particularly caught my eye, promising a perfect blend of nutrition and indulgence. I made batch after batch, freezing waffles for easy breakfasts, and felt like a culinary genius. Who needed Eggo waffles when I could whip up my own from scratch?

Looking back, that first whole wheat waffle sparked my love for experimenting with new ingredients, especially whole ones. Making the waffles from scratch showed me that with a bit of imagination, there were endless possibilities in the kitchen. Now, that curiosity has grown into a passion for creating delicious, wholesome recipes for different dietary needs. Today’s pumpkin waffles are a perfect example. They are designed to be gluten-free, low-carb, keto-friendly, while still celebrating fall flavors.

Recipe Overview

Prep Time: 5-10 minutes

Cooking Time: 10-20 minutes

Yields: 8 servings

Ingredients

Dry Ingredients

• 1 ½ cups almond flour (140 grams)

• 2 tablespoons bamboo fiber (optional)

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons pumpkin spice (plus extra cinnamon, if desired)

Wet Ingredients

• 1 cup pumpkin purée

• 1 cup plain, whole milk Greek yogurt (or 1 cup coconut cream for a dairy-free option)

• 4 eggs

• 1 teaspoon vanilla extract

• 2 tablespoons melted coconut oil

• Water (only add as needed to adjust the batter)

Optional Toppings

• Maple syrup (sugar-free syrup for a low-carb option)

• Greek yogurt

• Whipped coconut cream

• Chopped nuts (such as pecans or almonds)

• A dusting of vanilla bean powder or cinnamon

Note: Bamboo fiber helps improve the texture and moisture of grain-free baked goods by making them lighter and fluffier.  If you don’t have it, feel free to omit it.

Let’s Cook!

1. Preheat the waffle iron: Follow the manufacturer’s instructions.

2. Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, bamboo fiber, baking powder, pumpkin spice, and salt until well combined.

3. Prepare the wet ingredients: In another bowl, whisk together the pumpkin purée, Greek yogurt (or coconut cream), eggs, and vanilla extract until smooth.

4. Combine wet and dry ingredients: Gradually add the wet ingredients into the dry mixture, stirring until the batter is smooth and all ingredients are well incorporated. The batter should be thick but pourable.

5. Cook the waffles: Lightly grease the preheated waffle iron with cooking spray or coconut oil. Pour about ½ cup of batter into the waffle iron (or enough to fill the mold without overflowing). Close the waffle iron and cook for 3-5 minutes, or until the waffles are golden brown and cooked through.

6. Serve: Remove the waffles from the iron and serve warm. Optionally, top with sugar-free syrup, whipped coconut cream, or nuts for a keto-friendly finish.

Storage and Reheating

Storage: These waffles store well in the refrigerator for up to 7 days. Place them in an airtight container.

Reheating: For best results, reheat in a toaster or toaster oven until crisp and warm throughout. Avoid microwaving as this can make the waffles soggy.

Freezing: To freeze, cool completely, then place in a freezer-safe bag or container with parchment paper between each waffle. Reheat directly from frozen in a toaster.

Nutrition Overview

Here’s the calorie, macronutrient, and fiber content breakdown per 1/8 of the waffle batter made with Greek yogurt, calculated using Cronometer:

Calories: 187.5

Protein: 8.1 grams

Total Carbs: 8.6

Fiber: 3.7 grams

Net Carbs: 4.9 grams

Fat: 14.8 grams

Food for Thought

Making waffles as a kid was just the beginning of my realization that we don’t have to settle for prepackaged or ready-made solutions. There’s something powerful about taking ingredients into your own hands and crafting something entirely your own. Whether you're adjusting recipes to suit your lifestyle or trying new techniques, remember that each creation is an opportunity to nourish yourself in the way that feels right for you. Embrace the process, enjoy the challenge, and let your curiosity lead the way.

Take care,

Rebecca

Did you have a childhood cooking experience that sparked your love for food? I'd love to hear your stories in the comments below!