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Pumpkin Mini Waffles

A great recipe that you will just love for Vegan & Gluten Free Pumpkin Mini Waffles!  
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Gluten Free &amp, Vegan
Servings: 4
Calories: 393kcal
Author: My Dairy-Free Gluten-Free Life


  • 1/3 cup pumpkin puree
  • 1/4 cup almond flour
  • 1/3 cup flax meal ground flax seeds
  • 1/4 cup brown sugar
  • 1.5 cups flour 
 gluten free
  • 1.5 to 2 cups warm almond milk
  • 1 teaspoon baking soda
  • 2 tablespoons soft coconut oil plus more for the waffle iron
  • dash of cinnamon


  • Heat the waffle iron to your preferred setting (or about medium depending on how yours works).

Combine 1 cup of the warm almond milk and the flax meal together, allow to thicken for a few minutes.
  • Mix everything else together with a whisk, then add in the flax meal and almond milk mixture. 

Grease the waffle iron with a bit a coconut oil and then add about ¼ of a cup of the batter to each waffle spot.
  • Cook until the waffle iron beeps, or the steam stops coming out of the iron and the waffles are golden brown.
  • You can place the hot waffles on a cooling rack to keep the edges crispy while you cook the rest of the batter. 
 My crew doesn't wait..so I just serve up the waffles as they come off the waffle iron!


Nutritional values based on one serving