These Gluten Free Protein Pumpkin Waffles is BLW, Kid and Toddler Friendly, packed with fibre, protein and good fats, is naturally low in carbs and has no sugar added!
It’s that time of year again. Pumpkin EVERYTHING. You know we’re feeling in the spirit here at Abbey’s Kitchen when we have made a pumpkin spiced latte, pumpkin pancakes, pumpkin pie, pumpkin parfaits, and SO MUCH MORE. OMG I just realized I have a million pumpkin recipes on my site. Apparently, I’m so BASIC.
Alas, pumpkin is DELICIOUS. It’s also super nutrient dense and high in fibre. So when you throw a little pumpkiny love into your breakfast routine, you can’t help but do a little happy dance at 6 AM (#amiright?!) These gluten free protein pumpkin waffles are perfect for the whole family. Baby E loves them (as would other kids and toddlers) and I love them because they’re packed with fibre, protein, and good fats.
key ingredients to make these pumpkin waffles
Eggs – I prefer to use omega 3 eggs to add in some healthy fats!
Almond Flour – I like to use almond flour to keep these gluten free, but if you don’t need to make these gluten free then feel free to use any flour you have on hand
Canned Pumpkin – the star ingredient, of course!
Pumpkin Pie Spice – also very important for that festive pumpkin flavour
Toppings – for this recipe, I like to top these pumpkin waffles with yogurt, pumpkin seeds and pecans
How to Make Gluten Free Protein Pumpkin waffles
I first start by beating some egg whites with a hand mixer until fluffy, and then carefully folding in my yolks, pumpkin, a little almond flour, spices etc. The result is a super light and airy waffles that are really easy for new eaters who are practicing BLW to eat them.
faq about this recipe
Can I Freeze these Gluten Free Protein Pumpkin waffles?
You bet! These freeze super well. Simply let the pumpkin waffles cool on a cooling rack and transfer them to a baking sheet to freeze for about 30 to 60 minutes. Then you can transfer them to a freezer bag for 3 months. Trust me, they won’t last that long. Also, make a double batch for SURE.
Can I Make these as Gluten Free Protein Pumpkin PANCAKES?
You bet! If you don’t have a waffle iron, you can totally make gluten free protein pumpkin pancakes. I also have another awesome pumpkin protein pancake recipe here.
Do these waffles have sugar?
Nope, I have purposefully not added sugar to this recipe so you can keep these as low carb as you want, and also not be giving your baby or toddler a hit of refined sugar in the morning. Now, if you want to smother these in maple syrup, this Canadian girl definitely will not judge. GO. FOR. IT.
Are these Gluten Free Protein Pumpkin waffles BLW, toddler and kid friendly?
YES! Baby E ADORES these and they’re amazing for new eaters too since the texture is very fluffy and easy to eat. I also love that they have some healthy fats from almond flour, and lots of protein and iron from the eggs. These protein pumpkin waffles are also amazing for taking on the go because they are a great hand-held snack!
How long will these Gluten Free Protein Pumpkin waffles last?
In the fridge, they’re good for 3 days, and in the freezer you can keep these protein pumpkin waffles for 3 months.
Are these Pumpkin waffles DAIRY FREE?
Yes! While a lot of protein waffles or pancakes rely on cottage cheese, yogurt or protein powder for protein, these are completely dairy free!
Are these Gluten Free Protein Pumpkin waffles LOW CARB?
Yep! The main source of carbs in these protein waffles is coming from the pumpkin, since there’s no added sugar in these babies. The net carbs for those who need to count is five grams.
Here are some more waffle recipes you might like
BLW Toddler Carrot Cake Waffles
BLW Cheesy Spinach Egg Waffles
Now mamas and papas, I want to know what are some of your go-to pumpkin recipes to celebrate the change in season? Leave me a comment below and let me know how you and your kids love these gluten free protein pumpkin waffles!
Gluten Free Protein Pumpkin Waffles
- 6 omega 3 egg whites
- 2 omega 3 egg yolks
- 1/2 cup almond flour
- 1 tsp gluten free baking powder
- 1/2 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- Yogurt for drizzling
- Pumpkin seeds
- In a bowl, whip the egg whites using electric beaters until light and fluffy, about 5 minutes.
- In another bowl, mix together the almond flour, baking powder, salt and pie spice. Stir in the egg yolks and pumpkin. Starting with a spoonful, carefully gold the pumpkin mixture into the whites, a bit at a time in a figure 8 motion.
- Heat and grease your waffle iron and add a generous spoonful to each quarter side. Cook according to your manufacturers directions.
- Serve immediately, or top with yogurt, pecans and pumpkin seeds, if desired.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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