Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and perfectly spiced for the season! And they’re made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too!
So after a string of savoury meals like stuffed peppers, vegan chili and French onion soup, I’m finally sharing a sweet recipe with you today! And since it’s October (how the heck did that happen?), I thought it was about time I broke out the pumpkin!
I first made these Pumpkin Chocolate Chip Waffles a few weeks ago and shared them on Instagram. And then I got distracted making other recipes and didn’t follow-up with a recipe post. Lucky for you, I’ve had time to perfect this recipe, so these waffles are ready for sharing!
I’m also excited about these waffles because they’re grain-free and gluten-free. They make a perfect breakfast if you’re trying to cut back on grains, or if you follow a gluten-free diet. And they’re on the healthier side, made with coconut sugar, extra virgin olive oil, cashew milk, eggs and pure pumpkin! And yes, lots of pumpkin spice.
What is Buckwheat Flour?
If you cook and bake a lot of grain-free or gluten-free recipes, you are probably familiar with buckwheat. Up until a few months ago, I wasn’t that familiar with it and assumed from the name that it was a grain. It’s actually a seed, from a flowering plant and not related to wheat or grains in the grass family at all. Since it has grain-like qualities, it’s often referred to as a pseudo-grain.
Buckwheat has a nutty flavour and is high in nutrients and fibre. As a popular substitute for wheat, it’s perfect for grain-free or gluten-free baking.
I first tried buckwheat in these Raspberry Lemon Chia Buckwheat Muffins. I actually used buckwheat flakes. So when I started testing grain-free waffle recipes, I decided to try buckwheat flour. You can get light or dark buckwheat flour. The dark flour is just a result of specks from the ground hull remaining in the flour.
Tips for making Grain-Free Pumpkin Chocolate Chip Waffles
- I prefer to use light buckwheat flour in these waffles so the colour of the pure pumpkin can shine through. The dark buckwheat flour will create much darker looking waffles.
- If you don’t have pumpkin spice, you can make your own. When it’s out of season, I usually make my own by following this recipe from The Pioneer Woman.
- I used my Epicure silicone mold to make these waffles (not sponsored, just love it), but a waffle iron would also work. Just be sure to adjust the cooking time according to your waffle maker.
- These waffles are perfect for prepping ahead. Just store them in an airtight container on the counter. If you’re not going to eat them within a few days, you can also freeze them. Just pop them in the toaster or oven to reheat.
If you make these Grain-Free Pumpkin Chocolate Chip Waffles, I would love to hear about it in the comments below! Or take a pic and share on Instagram by tagging @crumbtopbaking.
And if you’re looking for other pumpkin recipes to help you use up that can of pure pumpkin you opened to make these waffles, check out the following pumpkin recipes on Crumb Top Baking:
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Pumpkin Pecan Protein Donuts
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Coconut Chocolate Chunk Pumpkin Loaf
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Healthier Pumpkin Spice Coconut Macaroons
Grain-Free Pumpkin Chocolate Chip Waffles
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 waffles
- Category: Breakfast
Description
Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and perfectly spiced for the season! And they’re made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too!
Ingredients
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/4 cup coconut sugar
- 3 tsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup cashew milk (or milk of your choice)
- 1/4 cup extra virgin olive oil
- 6 tbsp pure pumpkin (such as E.D. Smith)
- 2 eggs
- 1/4 cup mini dark chocolate chips
Instructions
- Pre-heat oven to 350F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).
- In a medium-sized bowl, sift together the almond flour, buckwheat flour, coconut sugar, pumpkin spice, baking powder and salt. Set aside.
- In a small bowl, whisk together the milk, oil, pumpkin and eggs. Add the wet mixture to the dry ingredients and stir until just combined. Stir in the chocolate chips.
- Pour the batter into the silicone mold using a spoon to spread it out evenly.
- Bake for 20 minutes or until the waffles are browned and firm.
- Remove from oven and let the waffles cool in the mold for a few minutes before turning them out onto a wire rack to cool slightly before serving.
- Serve warm with melted dark chocolate, maple syrup and/or coconut cream.
- Store any leftover waffles in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.
Notes
- You can use light or dark buckwheat flour. I prefer to use light so the colour of the pure pumpkin is more noticeable.
- These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.
I love waffles and since these are healthier, I can eat more right?!! Plus I’m loving all things pumpkin right now 🙂
Thanks Kelly! Haha! That’s totally what that means! 😉 And yes, I’m loving all things pumpkin too!
I’ve been thinking I need to turn my GF banana bread recipe into pumpkin waffles and here yours are! 🙂 I rarely find a use for my buckwheat flour so I’m dying to try this! I bet they’re super hearty. 🙂
Thanks Marcie! They are super hearty. I’m usually full on just one waffle. I’ve been using buckwheat flour a bit more in baking lately. I love it as a grain-free alternative. Happy weekend!
I love the idea of grain-free and gluten-free! These look great. Now I just need to get some buckwheat flour and these puppies are going to happen! Happy Thanksgiving weekend, Leanne!
Thanks Katherine! Hope you get to make them soon! Happy Thanksgiving to you too!
I do love waffles! These look amazing.
Thanks so much Patrick!
Oh heck yes! I love chocolate and pumpkin together, especially when it’s something I can eat for breakfast :). These sound perfect for a lazy Saturday morning and I must try them soon!
Thanks Kelsie! Yes, chocolate and pumpkin for breakfast almost feels like I’m eating dessert for breakfast. Especially when I add some chocolate drizzle and coconut cream! Happy weekend!
Bring on the pumpkin Leanne! And we love waffles Leanne. These are perfect for fall!
Thanks Mary Ann! I couldn’t agree more! Bring on all the pumpkin!
Usually when I have waffles it’s when hubby makes chicken n waffles and it’s covered in hot sauce and maple syrup, but this is a great mix up! Plus, who doesn’t love chocolate and pumpkin? Love that these freeze well cause they would make for an easy and delicious weekday breakfast…maybe a special treat on Friday to start the day ;)? Have a great weekend, Leanne 🙂
Thanks Dawn! I’ve always wanted to make chicken and waffles. I’ve never even tried it before! These waffles are definitely going to be on repeat for my breakfasts this fall! It can’t get any easier than taking one out of the freezer and popping it in the toaster! Hope you’re having a great weekend!