Easy to make ahead, One-Bowl Pumpkin Freezer Waffles are paleo, grain-free, and just the thing for busy weekday mornings or leisurely weekends at home!
Fall is here and we officially have a kindergartener!
Which means we are back on the school-schedule train and in need of some make-ahead breakfasts, pronto.
Enter freezer waffles.
Over the summer I picked up some freezer waffles to take on our vacation.
The cabin we were renting didn't have a proper kitchen and I didn't want to fuss with breakfast.
Well, let me tell you, these frozen delights were a revelation to my girl.
Apparently I've been depriving her all this time.
When we got home she, of course, requested them, so I set out to create a homemade version that was easy to make and packed with nutrition.
These waffles do the trick, and are full of all the good stuff--including a vegetable!
I went the grain-free route with these, but you could easily swap oat flour for the almond if you want to keep these nut-free (more details on how, below).
In order to make these freezer waffles, simply make a batch (or a double or triple), allow to cool completely, then freeze.
Perfect for busy mornings when you only have a few minutes.
We like these with a light drizzle of maple syrup and a giant dollop of Pumpkin Spice Coconut Whipped Cream. Hello, yum!
I hope you give these a try soon. Now, let's make some One-Bowl Pumpkin Freezer Waffles!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | For a nut-free option, use oat flour and this recipe, pouring the batter into a waffle iron.
2 | To freeze, allow waffles to cool completely, then store in an airtight container in the freezer, separating each waffle with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, and Paleo
One-Bowl Pumpkin Freezer Waffles
¼ cup coconut oil, melted (or substitute butter)
1 cup pumpkin puree (canned or fresh)
3 large eggs
1 tablespoon apple cider vinegar
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice (or substitute cinnamon)
1 cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
Pumpkin Spice Coconut Whipped Cream (optional)
1. In a large bowl stir together the coconut oil, pumpkin puree, eggs, vinegar, maple syrup and vanilla extract. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed.
2. Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients, mixing well to combine.
3. Pour in the milk, mixing again until all the ingredients are well incorporated. If the batter seems too thick add a splash more milk to thin it out.
5. Heat a waffle maker. Ladle in the batter (amount determined by your specific waffle maker), and cook according to waffle iron instructions.
7. Serve the waffles immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup, if desired.
Notes: Every waffle maker is different, so refer to instructions for batter amount and cook time. I used this waffle maker, with 1 cup batter, cooked for 10 minutes for this recipe.
For a nut-free option, use oat flour and this recipe, pouring the batter into a waffle iron.
To freeze, allow waffles to cool completely, then store in an airtight container in the freezer, separating each waffle with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Makes 4 large waffles.