Ultra Crispy Paleo Pumpkin Waffles – a healthy waffle recipe made with almond flour and pumpkin puree. Dairy free, gluten free, grain free, refined sugar free, clean eating.
I have the funnest weekend planned for us. We’re going to take the boys to the pumpkin patch this weekend, at a pumpkin patch where you get to pick the pumpkins right out of the field. Josh (my 2 year old) is going to explode with excitement! He’s already getting excited about pumpkins at the grocery store, or as he calls them “puhkins”. Imagine when he gets to pick them from a farm! And Ryan (my 3 month old) is always happy to be along for the ride as long as I am wearing him on my chest. My little kangaroo baby.
Before we head out on our adventure, I’m going to start our day with these ultra crispy paleo pumpkin waffles. And we’ll probably get more pumpkin treats at the pumpkin patch.
A day of pumpkins!
How to Get Crispy Paleo Waffles
These paleo pumpkin waffles are seriously so very, very good. They are based off of my previous crispy paleo waffle recipe that you all love. Just check out all those comments with rave reviews!
The reason these waffles are so unbelievably good is they’re crisp. Are you like me, and love your waffles crispy? And I mean CRISPY. So crispy that they make a cracking noise when I tap my fork on them? These are them.
The crunch is thanks to the beaten egg whites. When you beat the egg whites, it makes the batter light and airy with tons of air bubbles in it, and also gives the waffles that great crunch. It’s worth the extra bit of effort. I’ve made these waffles without beating the egg whites and they’re much denser and they don’t get as crispy.
Freezing the Waffles
It’s great for feeding a crowd, and even better if you’re making them for your small family because you can freeze all the leftovers. These paleo pumpkin waffles freeze beautifully! I wait until they are cooled at room temperature, then pop them in a freezer ziploc bag. When I’m ready to eat them again, I pop them in a 350ºF oven for about 6 minutes until they are warm and I have delicious, healthy waffles for breakfast.
If your waffle maker is small enough, you could even reheat the waffles in your toaster!
Healthy Protein Paleo Pumpkin Waffles
I love serving these paleo pumpkin waffles to my family because they are so healthy and packed with protein. All the fuel we’ll need for a day at the pumpkin patch. They’re made with almond flour, which has a ton of protein in it. And has 3 eggs, which is the ultimate protein source.
Along with being paleo, these waffles are also gluten free, grain free, dairy free, refined sugar free, soy free and clean eating. I let my 2 year old eat an entire half a waffle guilt free because I know these are so healthy for him.
I love my crispy paleo pumpkin waffles topped with chopped pecans and drizzled with pure maple syrup. Perfect for fall! But have fun adding whatever toppings you like.Print
2 cups finely ground almond flour (this is my favorite)
1 cup tapioca flour (this is my favorite)
1 tablespoon baking powder
1 tablespoon pumpkin pie spice*
1 teaspoon salt
3 eggs, whites and yolks separated
1 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1 cup pumpkin puree
1/2 cup coconut oil, melted and room temperature (not piping hot)
1/3 cup coconut sugar
1 teaspoon pure vanilla extract
Coconut oil spray
Preheat your waffle iron.
Combine the almond milk and apple cider vinegar and allow to sit for a few minutes while you prepare the other ingredients. This makes it similar to a buttermilk. The almond milk will get a little lumpy.
In a small bowl, combine the almond milk/apple cider mixture, pumpkin puree, 3 egg yolks, coconut oil, coconut sugar and vanilla extract.
Pour the wet mixture into the dry mixture. Whisk to combine.
Use a spatula to spoon the beaten egg whites into the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, and will make the waffles light and crispy.
When the waffles are done cooking, transfer the cooked waffles to a cooling rack. Don’t put them straight on a plate. The heat from the hot waffles will create steam on the plate, which leads to soggy waffle bottoms.
Any leftover waffles can be frozen in a freezer safe ziploc bag for 6 months. You can reheat them in a toaster (if they fit), or bake them on a wire rack rimmed baking sheet at 350 degrees for 6ish minutes until crispy again.
*If you don’t have pumpkin pie spice, just substitute cinnamon
More Clean Eating Breakfasts:
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