Pumpkin waffles

Pumpkin waffles

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 473 kcal
, Fat: 43 g
, Carbohydrate: 22 g
, Protein: 2 g

Pumpkin is my go-to ingredient in autumn and I use it in all kinds of delicious, savoury foods as well as sweet dishes such as these waffles. Unlike classic waffles, my waffles require no egg, butter or white flour. And yet they are just as crispy on the outside and soft on the inside. A tasty, simple and quick seasonal idea that your family and friends will love for breakfast or brunch.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g pumpkin puree
2 dl almond drink
½ dl maple syrup
2 tbsp coconut oil, melted
1 tsp lemon juice
90 g rolled oats (gluten-free)
90 g rice flour
1 tsp baking powder
1 tsp cinnamon


a little coconut oil
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How it's done

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Place the pumpkin puree, almond milk, maple syrup, coconut oil and lemon juice in a bowl, stir until smooth. Mix the oats, rice flour, baking powder and cinnamon, mix in.


Heat the waffle iron, brush with a little coconut oil. Place approx. 1 tbsp of batter (per waffle) onto the waffle iron, cook the waffles for approx. 3 mins., remove, allow to cool slightly on a rack, serve immediately.

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