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Gluten-Free Pumpkin Waffles: A From Scratch 2017 Recipe


I wake up every single day feeling blessed to do the work that I do and am surrounded by a wonderful tribe of people who are passionate about learning, sharing and improving their health.

When I began my business, I was teaching 6 people at a time in my loft which doubled as my home. Now, my tribe of students at the Academy of Culinary Nutrition has grown to over 1,100 alumni in 43 countries, plus there are my dedicated blog readers, plus my Facebook + Instagram communities, plus the students who have signed up for my courses like Healthy at Home, Meal Prep Made Easy and more. Plus, plus, plus. I am grateful to that you are here and picking up what I'm throwing down.

One of my favourite projects every year is From Scratch Cooking, the Academy of Culinary Nutrition's annual e-cookbook for charity. We donate 100% of the proceeds.

Our fourth annual edition, From Scratch 2017, is launching today and I couldn't be more excited.

From Scratch Cooking


We create this book every year as a way for the entire tribe to come together as a community, as a village, and do something that has a greater impact. Our students generously donate their original recipe creations and photos to us. My team and I then work to compile all of the recipes together to create a final cookbook.

Over at the Academy of Culinary Nutrition, we aim to share the fundamental importance of how food and culinary skills can transform our health and the health of the world. When we combine this knowledge with the creativity of our students, that’s when the magic in the kitchen happens. Giving is a big part of the plan.

And we do this with one reason in mind: to make positive change happen in the world.

This year, we're setting our sights on a national charity here in Canada. While there are many causes around the world that need help, we can't ignore what's happening in our own backyard. Our 2017 charity is Community Food Centres Canada, a non-profit that creates welcoming spaces where people come together to grow, cook, share and advocate for good food.

They offer Food Access Programs which provide emergency access to healthy food to those in need, Food Skills Programs to help participants develop healthy food behaviours and skills, primarily in the areas of gardening and cooking as well as Education and Engagement Programs that work to give individuals and communities voice and agency on food and hunger issues.

Our goal is to raise $10,000 for Community Food Centres Canada. If you purchase From Scratch 2017, 100% of the proceeds go to charity. I know amazing things can happen when my dedicated community rally around a cause, so please consider buying a copy of From Scratch and help us meet our fundraising goal.

And so, to kick off the launch of From Scratch 2017, I want to share one of the amazing 46 gluten-free and dairy-free recipes with you. This recipe for gluten-free pumpkin waffles was donated by Babe Hackett, one of our newly minted 2016 graduates from Kelowna, BC who also happens to be a talented business owner, mountain biker and dirt bike racer. Like all of our alumni, she's awesome and so is this recipe.

Cook up this recipe for a great cause and get your morning started on the right foot. We recommend serving these with coconut whipped cream and berries, but of course you can top these with whatever you'd like.

Gluten-Free Pumpkin Waffles

Prep time: 

Cook time: 

Total time: 

Yield: 4 waffles

A gluten-free waffle recipe that's perfect for a weekend breakfast or brunch.

  • ¾ cupbrown rice flour
  • ¾ cup arrowroot flour
  • ⅓ cup teff flour
  • ⅓ cup millet flour
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • ¾ tsp salt
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 3 eggs
  • ¾ cup almond milk
  • ½ cup coconut oil, melted
  • ½ cup pumpkin puree
  • 3 Tbsp maple syrup
  • 1 Tbsp vanilla extract
  • Fresh berries + extra maple syrup, to serve

Make It Like So
  1. In large bowl, combine all dry ingredients – the flours, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Mix well and set aside.
  2. In a medium bowl, whisk eggs, almond milk, coconut oil, pumpkin puree, maple syrup and vanilla extract. Whisk until well blended.
  3. Pour the wet ingredients into the dry ingredients and stir until blended. Do not over mix. Set aside.
  4. Heat your waffle iron. Once hot, give your mixture one final stir and pour onto waffle iron. You’ll need about ½ cup per waffle, but the measurement will depend on the size of your iron.
  5. Cook until brown and crispy. Serve warm with extra maple syrup, berries, or whatever toppings your heart desires.


4 Responses to “Gluten-Free Pumpkin Waffles: A From Scratch 2017 Recipe”

  1. Donna Payesko said…
    Curious if there is a dry ingredient missing from the list. Instructions say mix the "flours" but only 1/3 cup of millet is listed, which doesn't seem like enough. TIA for the clarification
    • Meghan Telpner said…
      Hi Donna! Yes, you're right there were a few ingredients missing (they're not missing in the From Scratch cookbook itself - it was a copy/paste error.) The recipe is updated now and you'll be able to whip up these delicious waffles with no problems.
  2. Diana Duncan said…
    Hi Meghan, The recipe above only calls for 1/3 cup millet flour but the directions say to mix the flours together. When I just used your listed ingredients, the batter was too thin so I added some cornflour and coconut flour. Are there some missing ingredients from above?
    • Meghan Telpner said…
      Hi Diana - yes, there were a few ingredients missing and the recipe is fixed + updated now. I'm so sorry about that - it sounds like you managed to troubleshoot your way through the recipe anyway and I hope they turned out well for you!

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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