Easy to make ahead, One-Bowl Pumpkin Freezer Waffles are paleo, grain-free, and just the thing for busy weekday mornings or leisurely weekends at home!
Fall is here and we officially have a kindergartener!
Which means we are back on the school-schedule train and in need of some make-ahead breakfasts, pronto.
Enter freezer waffles.
Over the summer I picked up some freezer waffles to take on our vacation.
The cabin we were renting didn’t have a proper kitchen and I didn’t want to fuss with breakfast.
Well, let me tell you, these frozen delights were a revelation to my girl.
Apparently I’ve been depriving her all this time.
When we got home she, of course, requested them, so I set out to create a homemade version that was easy to make and packed with nutrition.
These waffles do the trick, and are full of all the good stuff–including a vegetable!
I went the grain-free route with these, but you could easily swap oat flour for the almond if you want to keep these nut-free (more details on how, below).
In order to make these freezer waffles, simply make a batch (or a double or triple), allow to cool completely, then freeze.
Perfect for busy mornings when you only have a few minutes.
We like these with a light drizzle of maple syrup and a giant dollop of Pumpkin Spice Coconut Whipped Cream. Hello, yum!
I hope you give these a try soon. Now, let’s make some One-Bowl Pumpkin Freezer Waffles!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | For a nut-free option, use oat flour and this recipe, pouring the batter into a waffle iron.
2 | To freeze, allow waffles to cool completely, then store in an airtight container in the freezer, separating each waffle with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, and Paleo
One-Bowl Pumpkin Freezer Waffles
- ¼ cup coconut oil melted (or substitute butter)
- 1 cup pumpkin puree canned or fresh
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice or substitute cinnamon
- 1 cup plain unsweetened milk (almond, rice, dairy; whatever you like)
- Pumpkin Spice Coconut Whipped Cream optional
- In a large bowl stir together the coconut oil, pumpkin puree, eggs, vinegar, maple syrup and vanilla extract. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed.
- Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients, mixing well to combine.
- Pour in the milk, mixing again until all the ingredients are well incorporated. If the batter seems too thick add a splash more milk to thin it out.
- Heat a waffle maker. Ladle in the batter (amount determined by your specific waffle maker), and cook according to waffle iron instructions.
- Serve the waffles immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup, if desired.