If there is anything I love more than the arrival of cooler weather, it’s the arrival of pumpkin-flavored dishes.  There is no better time than now to incorporate pumpkin into your dishes, and since I love waffles too it made sense for me to combine the two.  If you are like me and love all things pumpkin spiced then try this tasty, gluten- and dairy-free recipe for waffles.  If you do not own a waffle iron, this recipe can also be used to create pancakes.  It is a very simple recipe using mostly ingredients you have on hand and it has the perfect blend of pumpkin spice and sweetness to satisfy any cravings for those pumpkin flavored sweets.

Looking to add a protein boost to your waffles? Add 1 scoop of Olympian Labs Pea Protein powder. Make sure to increase liquid amount in recipe by ¼ cup per scoop added.

 Pumpkin Spice Recipe Thanksgiving


  • 1/4 cup pumpkin puree (make sure you get real pumpkin and not pie filling)
  • 3 Tbsp. unsweetened almond or coconut milk
  • 1 Tbsp. honey
  • 3 eggs
  • 1 tbsp coconut oil, melted
  • 1 tsp. vanilla
  • 1/2 cup coconut or almond flour
  • 1 ½ tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda



In a large bowl, combine all of the dry ingredients – coconut or almond flour, cinnamon, nutmeg, ginger, salt, and baking soda.  In a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond or coconut milk, honey, eggs, coconut oil and vanilla.  Add the dry ingredients to the wet ingredients and stir together until all ingredients are combined.Heat waffle griddle and coat with coconut oil or spray generously with coconut oil spray. Pour about 1/4 cup of batter onto the griddle.  Cook until lightly browned. Serve warm and enjoy!

Servings: 4 waffles

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