Gluten Free Dairy Free Pumpkin Waffles with Almond Flour and Collagen Boost
There is something deeply comforting about waking up on a cool autumn morning to the smell of pumpkin and cinnamon drifting through the kitchen. These gluten free dairy free pumpkin waffles deliver exactly that feeling, but without the blood sugar spike that usually comes with a stack of traditional waffles. Every ingredient here pulls its weight nutritionally, and the result is a breakfast that genuinely keeps you full and energised until lunch.
The base of this recipe uses a combination of blanched almond flour and certified gluten free oat flour. Almond flour brings healthy monounsaturated fats, vitamin E, and a tender crumb that no rice flour blend can quite replicate. The oat flour adds soluble fibre, which is brilliant for gut health and steady energy release. Together they create that golden, slightly crispy exterior with a soft, airy middle that makes a really good waffle worth getting out of bed for. A scoop of unflavoured collagen peptides stirs right into the batter and bumps the protein per serving up significantly without changing the taste or texture at all. If you prefer a plant-based protein boost, an unflavoured pea protein powder works just as well.
Pumpkin puree is the star here, and it does a lot more than add flavour. A generous half cup of pure canned pumpkin brings beta-carotene, potassium, vitamin C, and a natural moisture that keeps the waffles from going dry. The sweetness in this recipe comes entirely from a modest amount of pure maple syrup and the natural sugars already present in the pumpkin itself. There is no refined sugar anywhere in the batter. The spice blend uses cinnamon, ginger, nutmeg, and a pinch of cloves, because pumpkin spice done well should taste layered and warm rather than one-dimensional. Two eggs bind everything together, adding more protein and richness. Full fat coconut milk from a can replaces dairy milk beautifully, contributing a subtle creaminess and healthy medium-chain triglycerides. A small amount of avocado oil keeps the waffles from sticking and adds heart-healthy fats without overpowering the pumpkin flavour.
These waffles are genuinely easy to make on a busy weekday morning. You mix the dry ingredients in one bowl, whisk the wet ingredients in another, combine them with a light hand, and cook. The batter comes together in about ten minutes. If you want to streamline your mornings even further, the dry mix can be prepped the night before and stored in a sealed jar on the counter. Leftovers freeze beautifully and pop straight from the freezer into the toaster, coming out just as crispy as fresh. Top them with a drizzle of maple syrup, a handful of toasted pecans, a dollop of coconut yogurt, or sliced banana. Any combination works. These are the kind of gluten free dairy free pumpkin waffles that become a weekly ritual once you make them the first time.
Ingredients
- 1 cup blanched almond flour (packed lightly, not almond meal)
- 0.5 cup certified gluten free oat flour (use certified GF brand)
- 2 tbsp unflavoured collagen peptides (or unflavoured pea protein for vegan option)
- 1.5 tsp baking powder (check label is gluten free)
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.3 tsp ground nutmeg (freshly grated if possible)
- 0.1 tsp ground cloves
- 0.3 tsp fine sea salt
- 0.5 cup pure canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (at room temperature)
- 0.5 cup full fat coconut milk (from a can, stirred well)
- 2 tbsp pure maple syrup (grade A or B)
- 1 tbsp avocado oil (plus extra for greasing the waffle iron)
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions and lightly brush the plates with avocado oil.
A properly preheated waffle iron is the single biggest factor in getting a crispy exterior. Give it at least 5 minutes to heat through fully.
- 2
In a large mixing bowl, whisk together the almond flour, oat flour, collagen peptides, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt until evenly combined with no lumps.
Sifting the almond flour first removes any clumps and gives you a smoother batter.
- 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, coconut milk, maple syrup, avocado oil, and vanilla extract until completely smooth.
Room temperature eggs blend more easily and help the batter come together without overmixing.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix or the waffles may turn out dense.
Let the batter rest for 2 minutes after mixing. This allows the oat flour to absorb the moisture and the baking powder to activate slightly.
- 5
Pour approximately a quarter of the batter onto the centre of your preheated waffle iron, close the lid, and cook for 4 to 5 minutes until golden brown and the steam has mostly stopped escaping from the sides.
Resist the urge to open the waffle iron early. Opening before the steam stops tends to split the waffle in two.
- 6
Carefully remove the waffle with a fork or silicone tongs and place it on a wire rack in a single layer. Repeat with the remaining batter, re-oiling the iron between each waffle as needed.
Placing waffles on a wire rack rather than a plate keeps the underside crispy. Stacking them traps steam and makes them soggy.
- 7
Serve immediately topped with a light drizzle of maple syrup, toasted pecans, and a spoonful of coconut yogurt if desired.
Nutrition per serving
285kcal
Calories
13g
Protein
22g
Carbs
17g
Fat
4g
Fibre
7g
Sugar
190mg
Sodium
Pro Tips
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Always use certified gluten free oat flour to avoid cross-contamination if you have coeliac disease.
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Canned full fat coconut milk gives the best texture. Shake or stir it well before measuring as the cream and liquid separate.
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Do not substitute pumpkin pie filling for pure pumpkin puree. Pie filling contains added sugar and thickeners that will throw off the batter.
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If your batter feels too thick, add a tablespoon of coconut milk at a time until it pours easily but is not runny.
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For extra crispy waffles, set your iron to its highest heat setting and make sure it is fully preheated before adding any batter.
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Collagen peptides dissolve completely in the batter and have no flavour at all, making them the most seamless protein boost for waffles.
Frequently Asked Questions
Variations
- •
Chocolate Chip Pumpkin Waffles
Fold 3 tablespoons of dairy free dark chocolate chips into the finished batter before cooking. The chocolate pairs beautifully with the pumpkin spice and adds a treat-like feel without excessive added sugar.
- •
Pumpkin Pecan Crunch Waffles
Stir 3 tablespoons of finely chopped raw pecans directly into the batter. They toast inside the waffle iron and create delicious nutty pockets of crunch throughout each waffle.
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Spiced Apple Pumpkin Waffles
Replace the vanilla extract with half a teaspoon of cardamom and fold in a quarter cup of finely diced fresh apple. The apple softens during cooking and adds a natural fruity sweetness.
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High Protein Pumpkin Waffles
Increase the collagen peptides or pea protein to 4 tablespoons and add an extra egg white to the wet ingredients. This pushes the protein per serving above 18 grams and makes these a genuine post-workout breakfast option.
Substitutions
- •Full fat coconut milk → Unsweetened oat milk or almond milk (Use a dairy free milk that is certified gluten free if needed. The waffles will be slightly less rich but still work well.)
- •Avocado oil → Melted coconut oil (Use refined coconut oil if you do not want any coconut flavour in the batter.)
- •Maple syrup → Raw honey or coconut sugar syrup (Use the same quantity. Note that honey is not vegan. Coconut sugar dissolved in a tablespoon of warm water also works.)
- •Collagen peptides → Unflavoured pea protein powder (A direct 1:1 swap that makes the recipe fully vegan. Check that the pea protein is unflavoured to avoid altering the taste.)
- •Certified gluten free oat flour → Cassava flour or fine gluten free all-purpose blend (Use the same quantity. Avoid coconut flour as a substitute as it absorbs far too much liquid.)
- •Eggs → Flax eggs (1 tbsp ground flaxseed plus 3 tbsp water per egg, rested 10 minutes) (Makes the recipe fully vegan. The waffles will be a little softer and slightly more fragile when removing from the iron.)
🧊 Storage
Cool waffles completely on a wire rack before storing. Refrigerate in an airtight container for up to 4 days. Reheat in a toaster or oven at 180C (350F) for 3 to 4 minutes to restore crispiness. For longer storage, freeze in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months.
📅 Make Ahead
The dry ingredient mix can be combined and stored in a sealed jar at room temperature for up to 2 weeks. On the morning you want waffles, simply whisk together the wet ingredients, combine, and cook. Alternatively, cook the full batch on a Sunday and freeze for quick weekday breakfasts.
