Grain Free Pumpkin Waffles

These gluten, grain and refined sugar free pumpkin waffles are AMAZING!  I know it’s not really pumpkin season but I stocked up on pumpkins in the fall and made my own pumpkin puree and froze a few jars.  Freezing pureed pumpkin means it’s pumpkin season any time!


My toddler loves waffles, I mean what kid doesn’t?  Getting vegetables in his little belly is hard work.  I figured making waffles with vegetables (pumpkin in this case) as a main ingredient would be the perfect solution.  It worked!  I he has been eating up these waffles everyday.

Pumpkin is such a great vegetable because it is an excellent source of carotenes, vitamins C and B1, folic acid, potassium and fiber.  Vitamin C aids in skin health, increases collagen formation and can help prevent bruising.  Carotenoids help with eye function and can help fight cancer.  The fiber in pumpkins keeps the digestive system regular.  It’s easy to see why pumpkins are such a great vegetable.

savory        sweet       chewy        crispy       earthy 

These amazing grain and refined sugar free pumpkin waffles are the perfect balance of slightly sweet and savory.  The pumpkin adds the earthy taste and the combination of coconut and tapioca flours with coconut sugar make the waffles slightly sweet.  The outer texture is crisp with a chewy center.  Add some butter and pure maple syrup and you have the best breakfast!  Plus these pumpkin waffles are as healthy as you can get!


Serves: 4 Large Waffles


  1. Mix all wet ingredients (except lemon juice) in a medium sized bowl.

  2. Add coconut sugar and mix until well incorporated.

  3. Add remaining ingredients and mix well. Let the batter sit for 2-3 minutes while the waffle iron heats up.

  4. Add about a heaping 1/2 a cup of batter to the waffle iron and cook according to waffle iron directions.




“The Encyclopedia of Healing Foods” by M. Murray, J. Pizzorno and L. Pizzorno