Gluten-Free Pumpkin Waffles
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A gluten-free waffle recipe that's perfect for a weekend breakfast or brunch.
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Recipe type: Breakfast
Yield: 4 waffles
  • 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.
Recipe by Meghan Telpner at