Gluten-Free Vegan Pumpkin Waffles

November 6, 2017 By Sarah White No Comments

If you’re anything like me you still have many, many cans of pumpkin puree sitting in your cupboard leftover from this year’s Thanksgiving and Halloween celebrations. This week I’ll be posting a few of my favourite healthy pumpkin recipes to help you move through your stash a little quicker.

I love baking with pumpkin because it keeps my treats moist without having to use much oil. As a bonus, it also happens to be fabulously good for you. Here are just a few reasons why pumpkins are fall’s best health-promoting super food:

  1. A cup of pumpkin puree contains over 200% of your recommended daily intake of vitamin A to support vision (especially in low light)
  2. Pumpkins are a great source of beta-carotene, which can play a role in cancer prevention especially when consumed in food sources, which are more beneficial than a supplement.
  3. The carotenoids found in pumpkin carotenoids provide antioxidants to help keep your  skin smooth and wrinkle-free.
  4. Eating pumpkins can help to balance your electrolytes:  a cup of cooked pumpkin has even more potassium thank a banana (564 milligrams vs. 422mg). I like to add 1/3 of a cup pumpkin puree to my protein smoothies to restore the body’s balance of electrolytes after a heavy workout.
  5. Pumpkin seeds are rich in magnesium (over 250mg/100g) and tryptophan (a mega dose at 600mg/serving) to support healthy mood. Tryptophan is a precursor to serotonin, our ‘feel good’ neurotransmitter and magnesium has been shown to reduce anxiety symptoms in a number of studies. Happy snacking (literally)!

I hope you enjoy these healthy pumpkin waffles, and that they make your Monday a little sweeter. Stay tuned for my black bean + pumpkin brownie recipe and my favourite pumpkin spice muffins coming later this week.

Gluten-Free Vegan Pumpkin Waffles

 We love these healthy pumpkin waffles on lazy fall mornings topped with some coconut yoghurt, real maple syrup and a sprinkle of pumpkin seeds. 


  • 2/3 cup pumpkin puree [either homemade or from a BPA-free brand]
  • 2/3 cup almond milk
  • 3 flax eggs (mix 3 tbs ground flax seeds with 5 tbs water and let rest for 10 minutes) 
  • 1 cup oat flour
  • 2 tbs maple syrup (optional) 
  • 1/3 cup almond meal
  • 1/2 tsp baking soda 
  • 1/3 cup avocado oil or melted coconut oil
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1 tbs cinnamon


Blend rolled oats in a high powered blender to create 'oat flour'. Mix oats, almond meal, salt, baking soda, nutmeg and cinnamon in a large bowl. In a separate bowl mix together the pumpkin puree, almond milk, maple syrup (if using), flax eggs, oil and vanilla until well incorporated. Mix the wet ingredients into the dry until well-mixed and cook in your waffle maker until browned and cooked through. Serve with a dollop of coconut yoghurt and fresh maple syrup.



Dr. Sarah White | Naturopathic Doctor


Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.