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Are you looking for pumpkin waffles that are gluten free, dairy-free, packed with protein, and free of refined sugar? These almond flour waffles are a cozy, protein-rich fall breakfast you’ll enjoy all season long. If you follow a paleo-friendly lifestyle, you’ll love these!

The Perfect Indulgent, Healthy Fall Breakfast

This past summer, after a few health concerns, I decided to do a reset by doing Whole30. I had done this many years ago, but it was definitely time to clean up my eating.

That was about 3 months ago, and thankfully, I’m still on the healthy eating train, following a mostly paleo lifestyle. As a result, I’m always looking for healthy swaps and delicious recipes I can make. I am convinced that you don’t have to sacrifice flavor for health!

I had some leftover pumpkin from these pumpkin banana muffins I made last week and wanted to try something new. We recently bought a new waffle maker, and I thought pumpkin waffles would be delicious. 

And y’all, I wasn’t wrong!

The result I’m sharing is my new favorite fall breakfast. These almond flour waffles with toasted walnuts have about 18 grams of protein per waffle. They’re gluten free, dairy free and grain free, with no refined sugar.

Best of all, they can be easily frozen for a convenient healthy breakfast, or even for a snack (with dairy-free ice cream!). I made a batch this weekend, ate some, froze some, and now I can just pop them in the toaster on busy homeschool mornings.

Or, for a guilt-free treat when everyone else is eating their Oreos.

How to Make Pumpkin Protein Waffles with Almond Flour

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The Best Protein Powder for Protein Waffles

There are two protein powders I keep in my pantry, and both make excellent protein waffles. They do behave a little differently, though.

Truvani Vanilla Chai is my pick for pumpkin spice waffles. The chai spices blend beautifully with the pumpkin. It’s plant-based, which makes these gluten and dairy free waffles. You may need an extra 1 to 2 tablespoons of almond milk after the batter rests, depending on consistency.

Just Ingredients Snickerdoodle is a fantastic option as well. This batter should not need extra milk. However, keep in mind that this powder contains whey, so it is not dairy-free.

A plant-based vanilla protein powder is your best bet if you’re using a different brand. Plant protein holds moisture well in almond flour waffles. I also wouldn’t go past 2 scoops, because more protein powder turns grain-free batter gummy.

Pumpkin Protein Walnut Waffles (Maple-Sweetened) Instructions

Makes about 6 Belgian-style waffles

Ingredients

• 1 ½ cups finely ground almond flour
• 1 cup tapioca flour (+ 2–3 tbsp if needed)
• 2 scoops protein powder (Truvani Vanilla Chai or Just Ingredients Snickerdoodle are my picks)*
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tbsp pumpkin pie spice 
• 1 tsp salt
• 3 large eggs
• 1 cup unsweetened almond milk, plus more as needed
• 2 tsp apple cider vinegar
• 1 cup pumpkin puree
• ½ cup avocado oil 
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• ½ cup walnuts
• Avocado oil spray, for the iron if needed

*If not using protein powder, adjust the ingredients as follows: increase to 2 cups almond flour and 1/3 cup maple syrup.

We use the Bella waffle iron and LOVE it. It’s really fun to use, and even my sons love to help! (It stores upright, so it’s a great space-saver, too!)

Instructions

1. Whisk the eggs. In a large bowl, whisk the eggs hard for about 30 seconds until frothy.
2. Add the wet ingredients. Whisk in the almond milk, apple cider vinegar, pumpkin, avocado oil, maple syrup, and vanilla until smooth.
3. Add the leaveners and spice. Sprinkle the baking powder, baking soda, pumpkin pie spice, and salt evenly over the surface and whisk thoroughly. This prevents bitter pockets of baking soda.
4. Whisk in the protein powder. Whisk until no lumps remain, pressing any clumps against the side of the bowl.
5. Stir in the flours and walnuts. Add the almond flour and tapioca flour and stir with a spatula until just combined. Fold in the walnuts, being careful not to overmix.
6. Preheat the iron. Preheating the iron at this stage lets the batter rest for a few minutes so the protein powder and tapioca absorb the liquid. Let it get fully hot, as this keeps grain-free batter from sticking.
7. Adjust the thickness. The batter should be thick but easy to scoop and pour. If it’s stiff like cookie dough, stir in more almond milk 1 tbsp at a time. 
8. Fill the iron. Spray both plates generously if needed (my iron doesn’t need spray!). Spoon about ½ cup batter into a standard iron, or ¾ to 1 cup into a Belgian iron. Spread it toward the edges and close the lid.
9. Cook. Cook until the ready light comes back on. Don’t open the lid early. 
10. Test the waffle. If not crispy enough, leave in the iron a minute or 2 more. You can also add 2-3 more tablespoons of tapioca. If too bland, try 1 or more of these fixes: 1/4 tsp. salt; 2 tsp. pumpkin spice; 1 tbsp. maple syrup.
11. Cool and repeat. Lift each waffle onto a wire rack and let it sit 1 to 2 minutes so it firms up as the steam escapes. Re-spray the plates before every waffle if your iron requires it.

Nutrition (per waffle, approximate. Numbers may vary based on protein powder)
About 590 calories, 44g fat (4 g saturated), 100 mg cholesterol, 785 mg sodium, 38g carbs, 5g fiber, 12 g sugar (8 g added), and 18 g protein.

How to Store

Fridge: Cool the waffles completely on a wire rack so they don’t steam and go soggy. Store them in an airtight container with parchment between layers for up to 4 days.

Freezer: Freeze in a single layer on a baking sheet for about 1 hour, until firm. Then move them to a labeled freezer bag with the air pressed out. They keep up to 3 months. Pop them apart gently, because grain-free waffles are delicate when frozen.

Reheating: The toaster is best, straight from frozen on a medium setting, and it brings back the crisp edges. An oven or air fryer at 350°F takes 5 to 8 minutes from frozen or 3 to 4 minutes from the fridge. Avoid the microwave, as they will be soggy.

My Personal Recommendations

These waffles were delicious! Be aware, though! While they have healthy, clean ingredients, they are a little higher in calories. If you want to reduce that some, you can use 1/4 cup of avocado oil and 1/4 cup applesauce instead. That brings the calories to 525.

You can also just eat half of the Belgian waffle, which is still very filling, with 9 grams of protein.

For an extra treat, eat it with some dairy-free ice cream! Waffles and ice cream was a favorite dinner treat when I was growing up!

Printable Recipe

If you’d like a printable version of this recipe, you can grab that below!

I hope you love making these pumpkin waffles! I’m sure they will be a staple in our house this fall and winter!

This recipe was inspired by and adapted from Tastes Lovely.

More Healthy Fall-Inspired Recipes

Healthy Pumpkin Banana Muffins with Almond Flour – Picky Family Approved!

So Delicious Pumpkin Pie Frozen Greek Yogurt Bark {Healthy, Too!}

30 Healthy and Delicious Pumpkin Desserts & Treats {Paleo | Clean}

30+ Healthy Apple Desserts & Treats {Clean Eating}

Other thoughts? I’d love to hear them! Leave a comment below!

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