Pumpkin Seed and Almond Flour Waffles
If you need a clean and nourishing breakfast idea that actually boosts your energy, these Pumpkin Seed and Almond Flour Waffles are for you! Inspired by The Abascal Way, a book and anti-inflammatory program that focuses on reducing inflammation, this waffle is gluten free, dairy free and doesn’t use any sugars.
Instead of using store bought jam, I’m pairing these wholesome waffles with cooked down blueberries with a touch of maple syrup. Similar to my Strawberry Preserves Without Sugar, the blueberries simmer and they break down into a naturally sweet compote. Now this is how you start your morning!
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Why you will love Pumpkin Seed and Almond Flour Waffles
- Just like my Ube Mochi Waffles and my Fruity Pebble Waffles, these are freezer and kid friendly. Great for meal prepping.
- Naturally gluten and grain free and doesn’t use any refined sugars.
- The almond flour and ground pumpkin seeds offer a ton of fiber and protein making this one satisfying waffle!
Ingredients needed
- Almond flour.
- Ground pumpkin seeds.
- Salt.
- Ground cinnamon.
- Eggs.
- Extra virgin olive oil.
- Almond milk (unsweetened).
- Fresh blueberries.
- Squeeze of lemon juice.
- Maple syrup – optional.
How to make Pumpkin Seed and Almond Flour Waffles
Step One: Start on the blueberry compote. Rinse the berries well and place them into a small saucepan along with a squeeze of lemon juice over medium-low heat. Let the berries simmer for about 10-15 minutes, stirring occasionally. Then add the maple syrup. You can start with 1 tablespoon and if you want it sweeter, add another tablespoon. Let the berries cook down until they are bursted open. Set aside.
Step Two: In a large bowl, mix the dry ingredients.
Step Three: Separate the eggs- in the egg yolks to the oil and almond milk in a small bowl. Stir to combine. And in another small bowl, whip the egg whites until stiff.
Step Four: Add the egg yolk, milk and oil mixture to the dry ingredients. Then gently fold in the egg whites. Preheat your waffle maker.
Step Five: When your waffle maker is ready, spray with nonstick spray. Add about ⅔ cup of waffle batter and cook according to your waffle iron’s instructions. ( This will vary due to your make and model) Ensure waffles are golden and firm when done. Set aside on a cooling rack.
Storing and reheating waffles with Almond Flour and Pumpkin Seeds
Store in an airtight container in the fridge for up to 2-3 days. Freeze using a freezer safe ziploc bag or an airtight container. Reheat in the microwave for about 45 seconds.
Helpful tips
- Frozen berries work for the compote.
- This makes 3-4 waffles depending on the size of your waffle maker.
- Make a double batch to freeze.
- Use finely ground pumpkin seeds. The easiest way to do this is use raw pumpkin seeds and grind them up in a food processor. This creates a flour-like texture.
- Let waffles cool on a cooling rack and avoid stacking them as this causes the steam to make the waffles soggy.
Serving suggestions
- If the blueberry compote isn’t your jam (no pun intended) , use fresh fruits, dairy free whip cream, a pat of vegan butter or maple syrup.
- Add a dollop of greek yogurt and lemon curd.
- Keep it savory and serve with roasted vegetables like Roasted Carrots and Brussel Sprouts with Honey, Crustless Zucchini Quiche or Baked Turmeric Salmon.
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Pumpkin Seed and Almond Flour Waffles
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Equipment
Ingredients
- 1 cup almond flour
- 1 cup ground pumpkin seed
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 eggs separated
- ¼ cup olive oil
- 1 cup almond milk unsweetened
- 1 cup fresh blueberries
- Squeeze of lemon juice
- Maple syrup – optional
Instructions
- Start on the blueberry compote. Rinse the berries well and place them into a small saucepan along with a squeeze of lemon juice over medium-low heat. Let the berries simmer for about 10-15 minutes, stirring occasionally. Then add the maple syrup. You can start with 1 tablespoon and if you want it sweeter, add another tablespoon. Let the berries cook down until they are bursted open. Set aside.
- In a large bowl, mix the dry ingredients.
- Separate the eggs- in the egg yolks to the oil and almond milk in a small bowl. Stir to combine. And in another small bowl, whip the egg whites until stiff.
- Add the egg yolk, milk and oil mixture to the dry ingredients. Then gently fold in the egg whites. Preheat your waffle maker.
- When your waffle maker is ready, spray with nonstick spray. Add about ⅔ cup of waffle batter and cook according to your waffle iron’s instructions. (This will vary due to your make and model) Ensure waffles are golden and firm when done. Set aside on a cooling rack.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Freeze using a freezer safe ziploc bag or an airtight container. Reheat in the microwave for about 45 seconds. Helpful tips:
Frozen berries work for the compote.
Make a double batch to freeze.
Use finely ground pumpkin seeds. The easiest way to do this is use raw pumpkin seeds and grind them up in a food processor. This creates a flour-like texture.
Let waffles cool on a cooling rack and avoid stacking them as this causes the steam to make the waffles soggy. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
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