Gluten-Free Pumpkin Waffles

Gluten-Free Pumpkin Waffles

2 Reviews
From: Diabetic Living Magazine

These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ½ cup gluten-free all-purpose flour
  • ½ cup vanilla-flavor whey protein powder
  • ¼ cup coconut flour
  • ¼ cup flaxseed meal
  • ¼ cup sugar (see Tips)
  • 2 teaspoons arrowroot or cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 cup unsweetened almond milk
  • ¾ cup canned pumpkin puree (see Tips)
  • 3 egg whites
  • 1 tablespoon grapeseed oil
  • 1 teaspoon vanilla
  • Sugar-free maple syrup (optional)
  • Frozen light whipped dessert topping, thawed (optional)
  • Ground cinnamon (optional)


  • Prep

  • Ready In

  1. Lightly coat waffle baker with cooking spray. Preheat a waffle baker on high (the waffle baker needs to be well heated to avoid sticking). Preheat oven to 200°F. Set a wire rack on a baking sheet; place in oven while it's preheating.
  2. Meanwhile, in a medium bowl combine gluten-free all-purpose flour, whey protein powder, coconut flour, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the baking soda, and ginger.
  3. In a large bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil, and vanilla. Add flour mixture to pumpkin mixture; stir until well mixed. Let stand for 5 to 10 minutes or until batter thickens.
  4. Spoon a scant ¼ cup of the batter into each section of the waffle baker; spread batter to cover grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; transfer waffle to wire rack in oven. Repeat with the remaining batter. Serve warm. If desired, serve with syrup, dessert topping, and/or additional cinnamon.
  • Tips: For a sugar substitute, choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Per Serving with Substitute: Same as above, except 183 cal., 21 g carb. (6 g sugars). Exchanges: 0 carb.
  • For best results, use a thick, canned pumpkin such as Whole Foods 365 Everyday Value brand. If needed to remove excess moisture, spread the pumpkin puree onto a few layers of paper towels; top with several more paper towels and press gently.

Nutrition information

  • Serving size: 2 (4-inch) square waffles ( ¼ cup batter per waffle) each
  • Per serving: 184 calories; 6 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 9 g protein; 17 mcg folate; 13 mg cholesterol; 11 g sugars; 1 mg vitamin C; 212 mg calcium; 2 mg iron; 357 mg sodium; 143 mg potassium
  • Nutrition Bonus: Calcium (21% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ Vegetables, 1 Starch, ½ Other Carb, 1½ Lean Meat, 1 Fat

Reviews 2

October 21, 2017
profile image
By: Sabrina
A note about spraying the waffle maker with cooking spray, aren’t they all non-stick? Mine is non-stick and it just seems senseless tohave a waffle maker that is not. Second, aerosols sprays sometimes contain wheat/wheat starch. As someone with coeliac disease, I think it should be mentioned in the recipe to be careful of this for those who must eat gluten-free. I am not afraid of butter or healthy oils and would rather eat real food and than use a spray, but for those who prefer the spray, please add the note. I did not know about wheat starch in such sprays until years after having to give up wheat/gluten.
October 05, 2017
profile image
By: Kevin Stensberg
great recipe!
More Reviews