Gluten Free Pumpkin Waffles

These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!

paleo pumpkin wafflesGluten Free Pumpkin Waffles

These gluten-free and paleo Pumpkin Waffles are the real deal! This recipe has been on Lexi’s Clean Kitchen since 2015 and they have been made hundreds of times by so many! They are fluffy and delicious, and perfect for any morning, but especially a fall morning. These gluten-free waffles use my trusty blend of almond and tapioca flour as the base. We use this blend for a lot of our recipes because it is simple, versatile and creates paleo friendly recipes that are just like the originals.

Guess what else I love about this recipe? It’s freezer-friendly. Make a double or triple batch now and have waffles for a quick morning breakfast. Plus with the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!

paleo pumpkin waffle batterPaleo Pumpkin Ingredients

How to Make Gluten Free Pumpkin Waffles

What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing. Once you’ve mixed the batter, heat up your waffle iron and cook according to the appliance instructions. Just make sure to spray well with a high-heat cooking spray!

You can serve the waffles immediately, or let it cool completely and freeze. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through.

gluten free pumpkin waffles with maple syrup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you like this pumpkin recipe, check out these others:

gluten free pumpkin waffles on a fork

If you like this breakfast recipe, check out these others:


Watch the video:

Pumpkin Waffles

Prep Time 5 min Cook Time 10 min Total Time 0:15 Yields 4

Ingredients

Directions

  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  • Add in eggs, pumpkin, maple syrup and vanilla and mix to combine
  • Add in spices
  • Heat grass-fed butter in your waffle maker
  • Pour in batter and cook as directed by your waffle maker
  • Remove and transfer to plate
  • Repeat with remaining batter
  • Serve hot with pure maple syrup and grass-fed butter
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Almond Flour Pumpkin Waffles

     

    Eggs Benedict Breakfast Bar

    This Gluten-Free Eggs Benedict Breakfast Bar makes for a great weekend brunch with family or friends! Loaded with veggies, bacon, caramelized onions, my favorite paleo bread (or sweet potato buns), and perfectly poached Pasture-Raised EGGS. It is such a fun spin on a brunch classic!

    Gluten-Free Eggs Benedict Breakfast Bar

    I am so excited to partner with my friends at Vital Farms to bring you today’s recipe! For me, Vital Farms is the golden standard of eggs from the supermarket. They are my go-to eggs that I purchase, and you will instantly see why when you see the color and taste the difference for yourself! They are SO GOOD.

    Vital Farms is the largest (and first) Certified Humane Pasture-Raised egg company in the United States, based in Austin, TX. I now cannot wait to head back to Austin and go for a visit. ATX is my happy place!

    Their hens live the way birds are meant to live, under open skies and grazing on organically maintained green pastures, all day, every day, while getting adequate exercise. This results in delicious, nutritionally rich eggs with thick, bright, and flavorful yolks – truly a superior quality product than most I’ve tried on the market.

    You might see eggs in your local stores saying they are free range, organic, soy-free, or free of hormones and/or antibiotics, but these labels don’t necessarily mean they are what you think they are. The first thing I always look for is if they are pasture raised.

    Why? WELL, Vital Farms gives all of their hens a whole lot of pesticide-free, herbicide-free pasture to roam and forage.With all this space, their hens have space to stretch, flap their wings, and forage fresh grasses, plants, bugs/critters, and seeds in the pasture. They have GOOD LIVES.

    Let’s talk about this eggs benny bar, because really, what is more fun than this?

    It’s loaded with veggie options.

    Customizable with paleo bread or sweet potato buns.

    And you can whip up the homemade Hollandaise Sauce in no time.

    Gluten-Free Eggs Benedict Breakfast Bar

    Paleo Eggs Benedict Breakfast Bar

    Gluten-Free Eggs Benedict Breakfast Bar

    Paleo Eggs Benedict Breakfast Bar Gluten-Free Eggs Benedict Breakfast Bar

    Eggs Benedict Breakfast Bar

    Prep Time 10 min Cook Time 40 min Total Time 0:50 Yields 6

    Ingredients

    Hollandaise Sauce

    Directions

    1. Make Sandwich bread as directed in the post.
    2. Make sweet potato buns as directed in the post.
    3. Make the Caramelized Onions: In a skillet over low heat add 1 tablespoon oil or butter and onions and cook until soft, brown, and nicely caramelized, stirring often. If starting to burn, add a tablespoon of water. Cook for about 8-10 minutes or until onions are caramelized.
    4. Poach the eggs: Bring 2 cups of water to a simmer in a medium-sized pot. Add in 1 tablespoon white vinegar. Crack egg into a small ramekin. Using a spoon, stir the water in a circular motion until you reach a whirlpool effect. Slide the egg into the center of the whirlpool. Gently cook the egg for 3-6 minutes depending on how runny you like it. Use a slotted spoon to remove the egg from the water and plate it on a plate. Repeat with additional eggs. These directions can also be found on page 66 of the Lexi's Clean Kitchen Cookbook!
    5. Roasted Tomatoes: Set the oven to broil, and broil the tomatoes whole until they start to blister. Remove from oven and set aside.
    6. In a small skillet, sauté spinach just until it starts to wilt. Take off heat and set aside.
    7. Slice avocado and chives and set aside.
    8. Make the hollandaise sauce: In a double boiler, melt butter. While butter is melting, place egg yolks, lemon juice, and spices in a blender and cover. On low speed, slowly pour the melted butter into the blender in a steady stream until the butter and egg yolk are well blended. If the sauce is thick slowly add in water, until you have reached a slightly thick and runny consistency. Taste and adjust spices as needed. Serve warm in serving dish of choice!
    9. Build the Eggs Benedict of your choosing and devour!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Find Vital Farm eggs nationally at Whole Foods Market, WalMart, Target, and Sprouts stores, as well as other fine retailers. Readers can find their nearest Vital Farms retailer through our Location Finder: http://www.vitalfarms.com/find

    This post was sponsored by Vital Farms. All opinions are 100% always my own.

    Lemon Poppy Seed Loaf with Vanilla Lemon Glaze

    Lemons and poppy seeds together is a winning combination. This moist and flavorful Lemon Poppyseed Loaf topped with heavenly Vanilla Lemon Glaze will be the hit of your brunches, lunches, and treats all summer long.

    Lemon Poppy Seed Loaf with Glaze

    Lemon Poppy Seed Loaf with Glaze

    Weekend brunch should always have some kind of brunch treat, and this loaf takes the cake. I’m so excited to bring you this recipe in partnership with my friends at Pacific Foods!

    This loaf is…

    Fluffy

    Moist

    Bursting with lemon goodness

    Topped (generously) with a heavenly lemon glaze

    And best of all, easy to make!

    Lemon Poppy Seed Loaf with Glaze

    Lemon Poppyseed Loaf with Vanilla Lemon Glaze
    Serves 8
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    Print
    Prep Time
    8 min
    Cook Time
    35 min
    Prep Time
    8 min
    Cook Time
    35 min
    Dry Ingredients
    1. 2 cups almond flour
    2. 3 tablespoons coconut flour
    3. 1 teaspoon baking powder
    4. Pinch of fine sea salt
    Wet Ingredients
    1. 3 eggs
    2. 1/3 cup unsweetened apple sauce
    3. 1/4 cup maple syrup
    4. 1/2 teaspoon vanilla extract
    5. Juice of 1 lemon
    6. 1 tablespoon grated lemon zest
    7. 1 tablespoons poppyseed
    Glaze
    1. 2 cups organic powdered sugar
    2. 3 tablespoons Pacific Foods Organic Original Almond Milk , more as needed
    3. 2 teaspoons grated lemon zest
    Instructions
    1. Preheat oven to 350°F and line a loaf pan with parchment paper.
    2. In a large mixing bowl whisk together dry ingredients.
    3. Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
    4. Add in poppyseeds and lemon zest.
    5. Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
    6. While baking, make the glaze: sift powdered sugar to remove clumps.
    7. whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
    8. Once the loaf is done, let cool completely before pour on the glaze.
    9. Slice and serve.
    10. Store in refrigerator for up to 1 week or in the freezer for a month or so.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/
    Lemon Poppy Seed Loaf with Glaze

    Lemon Poppy Seed Loaf with GlazeDo you love lemons and poppy seeds together?

    Lemon Poppyseed Loaf with Vanilla Lemon Glaze

    Prep Time 8 min Cook Time 35 min Total Time 0:43 Yields 8

    Ingredients

      Dry Ingredients

      Wet Ingredients

      Glaze

      Directions

      • Preheat oven to 350°F and line a loaf pan with parchment paper.
      • In a large mixing bowl whisk together dry ingredients.
      • Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
      • Add in poppyseeds and lemon zest.
      • Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
      • While baking, make the glaze: sift powdered sugar to remove clumps.
      • whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
      • Once the loaf is done, let cool completely before pour on the glaze.
      • Slice and serve.
      • Store in refrigerator for up to 1 week or in the freezer for a month or so.
      Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Chocolate Chip Banana Pancake Casserole

      This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

      I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

      Chocolate Chip Banana Pancake Casserole

      If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

      This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

      Chocolate Chip Banana Pancake Casserole

      Chocolate Chip Banana Pancake Casserole
      Serves 6
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      Prep Time
      5 min
      Cook Time
      1 hr
      Prep Time
      5 min
      Cook Time
      1 hr
      Pancakes
      1. 1 cup blanched almond flour
      2. 1 cup tapioca flour
      3. 4 eggs
      4. 1/2 cup unsweetened applesauce
      5. 1 teaspoon baking powder
      6. ½ teaspoon vanilla extract
      7. Pinch of sea salt
      8. 1/3 cup dark chocolate chips
      9. Butter, for greasing
      Everything else
      1. 3 eggs
      2. 3/4 cup Pacific Foods Organic Original Almond Milk
      3. 1/4 teaspoon cinnamon
      4. 1/2 teaspoon vanilla extract
      5. 1 1/2 tablespoon maple syrup
      6. 1 banana
      7. Additional chocolate chips
      Instructions
      1. Preheat oven to 350°F.
      2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla- mix to combine. Fold in chocolate chips.
      3. Heat grass-fed butter in a skillet over medium heat and pour in batter.
      4. Let cook for 3-4 minutes on each side or until golden brown.
      5. Continue with remaining batter, greasing pan each time.
      6. Transfer to a plate and set aside.
      7. Line pancakes in a greased baking dish, creating two stacked layers.
      8. In a bowl whisk together egg, almond milk, maple syrup, vanilla, and cinnamon.
      9. Pour over pancakes.
      10. Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
      11. Slice and serve with maple syrup!
      Lexi's Clean Kitchen https://lexiscleankitchen.com/


      Chocolate Chip Banana Pancake Casserole

      This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

      Are you on team casserole?

      French Toast Sticks (Paleo)

      What is better than easy french toast sticks for a weekend brunch or breakfast treat? Everything is more fun when you’re dipping it into syrup, am I right?  No seriously, dipping is just way more fun. These french toast sticks are the real deal. They use my sandwich bread recipe, which is a reader favorite, and the perfect french toast batter- like the kind my mom used to make, but guilt-free!

      Paleo French Toast Sticks

      French Toast Sticks (Paleo)

      These are… just the right amount of sweet, perfect bread texture, and reminiscent of your favorite childhood breakfast. Dip and devour! Don’t forget to freeze some for later, so you have an easy on-the-go breakfast the following week!

      Paleo French Toast Sticks
      Don’t forget, if you’re hosting a brunch for Mother’s Day, here’s my handy guide!

      Paleo French Toast Sticks
      Want other brunch recipes? Try these paleo breakfast favorites:

      French Toast Sticks
      Serves 4
      Write a review
      Print
      Prep Time
      10 min
      Cook Time
      25 min
      Total Time
      35 min
      Prep Time
      10 min
      Cook Time
      25 min
      Total Time
      35 min
      Ingredients
      1. 1 batch Sandwich Rolls, using a greased mini loaf pan*
      2. 2 tbsp grass-fed butter, for greasing
      3. 2 eggs
      4. 2 tsp organic vanilla extract
      5. 1 tsp cinnamon
      6. 1/4 cup non-dairy milk (coconut, cashew, or almond)
      7. 1/4 cup syrup, for serving
      Optional
      1. 2 tbsp organic powdered sugar
      2. 1 tbsp coconut sugar or maple sugar, 1 tsp cinnamon
      Instructions
      1. Make batch of bread following directions on the recipe
      2. Slice bread into strips
      3. In a bowl, whisk together eggs, vanilla, cinnamon, and milk
      4. Dip bread into the mixture covering each side of the bread, repeat until all sticks are coated
      5. Heat butter in a skillet and place coated bread pieces into the pan for 2 minutes
      6. Flip, and cook for another 2-4 minutes on the other side
      7. Remove and serve with syrup**
      Notes
      1. *I doubled the bread loaf and used this mini loaf pan. Any pan will work!
      2. **If coating with the cinnamon sugar, combine the two and toss onto sticks immediately after removing from the pan
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      I was selected by American Express to contribue to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

      What is your all-time favorite breakfast that you no longer eat?

      Hosting The Perfect Brunch

      Mother’s Day is a few short weeks away. What better way to celebrate those special ladies in your life then by hosting a brunch in their honor! This week for Healthy Food Friday with American Express, let’s go through the brunch basics, my favorites, and my tips! 

      Time to start planning!

      Hosting The Perfect Brunch

      Hosting the Perfect Brunch:

      (Quantities and variations of food will depend on the size of your brunch, of course!)

      Drinks

      Mimosa Bar:

      2 bottles prosecco/champagne

      1 bottle orange juice

      2 cans peach nector

      Fresh Fruit

       

      Other Beverages:

      -Coffee/Tea/Milk/Dairy-Free Milk/Sugar

      -Fresh Juice

      -Pitcher of Water

      -Pitcher of Lemonade or Iced Tea

       

      Food

      -Breakfast Fritatta or Scrambled Eggs

      -Side of Bacon and Sausage

      Fruit Salad with Honey Lime Dressing

      -Lemon Blueberry Muffins or Scones

      -Bagels (cream cheese/butter/lox/onions/tomato) or go simple with Biscuits or English Muffins

      -Home Fries (Sweet Potato or regular) 

      Pancakes, Waffles, or French Toast Sticks (Fresh Fruit/Syrup/Butter)

       

      Assorted Sweets

      Carrot Cake Loaf or Lemon Blueberry Loaf

      -Assorted Cookies or Fruit Tarts/Fruit Galette

      -Fruit Salad with Honey Lime Dressing

       

      Decor

      Essentials: 

      -Dishes

      -Silverware

      -Napkins

      -Glasses

      -Champagne Flutes

      -Serving Dishes & Utensils

      -Pitchers for water & Juices

      -Straws 

      -Table Cloth

       

      Extras: 

      -Flowers

      -Labels for food

       

      Tips

      1. Check out your local market’s deals ahead of time 

      2. Have a plan: make your shopping lists and shop for as much as you can in advance, to make the days leading up to your brunch easier

      3. Cook the few days leading up to your party, and the night before: Don’t wait until the morning of! Cut up your fruit and make your baked goods ahead of time. The night before, set the tables!

      4. When someone offers to help… say YES! You don’t have to do

      5. No brunch party is successful if you can’t enjoy it yourself! Once the eggs are out and the bacon is done, sit down and enjoy all of your hard work!

      I was selected by American Express to contribue to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

      What is your favorite dish to serve at a brunch? What do you bring as a guest?