Pumpkin Chocolate Chip Waffles

VG - GF - RF
Serving Size:
4 Large Belgium Waffles

Vegan, gluten and refined sugar free, these pumpkin chocolate chip waffles are fluffy, sweet, spiced and everything you want from a fall morning breakfast!

  • 1 1/2 cup non-dairy milk
  • 2 tsp apple cider vinegar
  • 1/2 cup pumpkin puree
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 cups gluten free 1:1 flour
  • 1/2 cup oat flour
  • 2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/4-1/2 cup dark chocolate chips

Serving Suggestion:

Serve with warm maple syrup, pumpkin seeds or chopped pecans!

How To:

  1. Start by preheating your waffle iron, and set your iron to a low-medium setting. I used a square Belgium waffle iron and my setting was on 3.
  2. Then, to a large mixing bowl add your non-dairy milk and apple cider vinegar and stir. Let sit for 3-5 minutes. This creates a "buttermilk" so if it begins to curdle that is normal.
  3. To the same bowl, add your pumpkin puree, melted coconut oil, coconut sugar and vanilla extract. Stir until fully combined.
  4. Then, to the same bowl, add the gluten free flour, oat flour, baking powder, pumpkin pie spice and sea salt. Stir until mixture is combined. Add a splash more non-dairy milk if batter is too thick.
  5. Next, fold in your dark chocolate chips, adding 1/4 cup if you want less, 1/2 cup if you want it to be more chocolatey.
  6. Once waffle iron is heated, add your batter and cook. Continue this until all of the batter is used.
  7. Serve waffles warm topped with maple syrup, pumpkin seeds and sprinkle more of pumpkin pie spice!

a sip

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