Servings: 3 Large Waffles
Flourless Pumpkin Waffles Recipe
These wholesome oatmeal pumpkin waffles are made with whole grain oats for a tasty, healthy breakfast. These fluffy waffles are packed with warm spices for an amazing fall breakfast.
Equipment
Ingredients
- 1 ¼ cups quick oats or rolled oats*
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¾ tsp sea salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup milk of choice or egg whites**
- 3 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 3 Tbsp pure maple syrup
Instructions
- Transfer the oats, pumpkin spice, cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed for 60 seconds, or until a flour forms.
- Add the pumpkin puree, eggs, milk (or egg whites), avocado oil, vanilla extract, and pure maple syrup (the wet ingredients) to the blender and blend until a smooth batter forms.
- Heat up your waffle iron and spray the heating elements with cooking spray. Measure out 1 scant cup of waffle batter and pour it in the center of the hot waffle iron. Replace the lid and cook for 5 minutes, or until the waffle is golden brown and cooked through. Repeat for the remaining waffle batter. Note: If you use a small waffle maker that is designed to make smaller waffles, use ½ cup of batter instead of 1 cup.
- Enjoy these healthy pumpkin waffles with your favorite toppings. I love butter, chopped pecans, and honey drizzled on top.
Notes
*For protein waffles, use 1 cup of oats and ¼ cup of protein powder. Plus, swap the milk for egg whites.
**I use oat milk, but regular milk, cashew milk, almond milk, or soy milk work great too.
Nutrition
Serving: 1Waffle (of 3), Calories: 425kcal, Carbohydrates: 46g, Protein: 15g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 137mg, Sodium: 778mg, Fiber: 7g, Sugar: 13g