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Pumkin Spice Waffles

Yields3 Servings

 2 ¼ cups oat flour*
 1 tbsp baking powder
 1 ½ tsp pumkin pie spice
 ½ tsp salt
 3 large eggs
  cup Califia coconut-almond milk
 ½ cup coconut oil
 3 tbsp maple syrup or honey
  cup pumpkin puree
 1 tbsp vanilla extract

In a large bowl, whisk dry ingredients: flour, baking soda, pumpkin spice and salt, set aside.


In a small bowl, whisk eggs then add milk, oil, pumpkin, maple syrup and vanilla extract. Mix well.


Add the wet ingredients to the dry ingredients. Using a wooden spoon mix until incorporated. Set aside, allow batter to rest for 5-10 minutes.


Heat up waffle iron over medium heat.


Once waffle iron ready, give batter one last stir and add about 1/3 cup of the batter into hot waffle iron. I have a deep Belgian style waffle iron so used about 1/3 cup batter in each square. You may need less batter if your waffle iron is not as deep.


Once cooked, add your favorite toppings; butter, maple syrup, maple butter, pecans, pumpkin seeds, etc.

- To make oat flour, pulse whole rolled oats in food processor or blender until resembles flour-like consistency. You want to make sure you get it as fine as possible. The courser your flour the more crumbly your waffle might be.

- store extra waffles in freezer zip bags in the freezer, reheat in toaster or microwave

- Gluten-free (using GF oats) and dairy-free if made as is
- sub regular milk 1:1 ratio

Nutrition Facts

Serving Size 2

Servings 3