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One-Bowl Pumpkin Freezer Waffles

Yield 4 large waffles

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!

Ingredients

  • 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

Instructions

  • 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.

Notes

Every waffle maker is different, so refer to instructions for batter amount and cook time. I used this waffle maker, with 1 cup batter, cooked for 10 minutes for this recipe.
For a nut-free option, use oat flour and this recipe, pouring the batter into a waffle iron.
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.
For a nut-free option, use oat flour and this recipe, pouring the batter into a waffle iron.
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.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!