Gluten-free pumpkin waffles

You have a brunch coming up or are just looking for a healthy treat for your personal feel-good moment? Those juicy pumpkin waffles are the perfect choice: plant based, gluten-free and packed with pumpkin. Pumpkin has grounding and nourishing qualities and contains a lot of fibre and vitamins. The waffles taste best with spicy apple compote and a cup of fresh ginger tea. Enjoy them for breakfast and start your day grounded, relaxed and with a big smile on your face!

Gluten-free pumpkin waffles recipe

  • 130 g buckwheat flour
  • 1 tsp baking powder
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp cardamom
  • 1⁄4 tsp ground cloves
  • 1 pinch of salt
  • 200 ml almond milk
  • 250 g pumpkin puree
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  • coconut oil for baking
  1. Mix together buckwheat flour, baking powder and spices. In a separate bowl, whisk up almond milk, pumpkin puree and maple syrup. Add to the dry ingredients and mix until smooth. Stir in chia seeds and let the batter sit for 10 minutes.
  2. Preheat waffle iron. Brush both sides of the waffle iron with a little bit of coconut oil. Scoop up two heaping tablespoons of batter and place in the centre of the waffle plate. Close the cover and cook as directed by the manufacturer’s instructions. For crispier waffles, let cook 15 seconds longer, depending on your waffle iron.
  3. Gently remove baked waffle with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made.
  4. Serve with apple compote and your favourite toppings!

Serve with fruit compote, berries, whipped coconut cream or nut butter. Or, if you are anything like me: Use all of them.


Vata: Served with warm apple compote the waffles are also a nutritious breakfast for Vata.
breakfast. Sprinkle with almond slices and some extra cinnamon.

Pitta: Pitta doshas enjoy the pumpkin waffles with a blob of coconut or soy yoghurt and top everything off with some blueberries and shredded coconut.

Kapha: For Kapha types, the waffles can be a bit crispier. Mix a teaspoon of dried ginger into the batter and top with a bit of maple syrup and one teaspoon of crunchy granola.

Gluten-free Pumpkin Waffles with ayurvedic apple compote and almonds