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Paleo Pumpkin Waffles - 24 Carrot Kitchen
5 from 1 vote

How To Make Awesome Paleo Pumpkin Waffles!

These delicious paleo pumpkin waffles are grain, gluten and dairy free!

Course Breakfast, Brunch, Paleo Waffles
Cuisine American, Breakfast
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 103 kcal
Author Christine Galvani


  • 1 large banana
  • 1/4 cup almond butter
  • 2 organic or pastured raised large eggs
  • 3/4 cup organic pumpkin puree (not pumpkin pie mix)
  • 1/4 cup organic coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt


  1. Place your banana in a food processor and pulse a few times until it starts to puree.
  2. Next, add all the other ingredients in the food processor and process until it becomes a batter.
  3. Preheat your waffle iron. Spray generously with spray oil (I use coconut oil).
  4. Once ready, use your large ice cream scoop to measure one scoop per quadrant. Close and cook per your waffle iron's directions.
  5. Makes 2 1/4 waffles (on my machine) or 9 quadrants.
  6. Can be stored in the fridge for several days. Can also be stored in the freezer.
  7. Serve with maple syrup.
  8. Notes: I have made these Pumpkin Waffles with several brands of store bought almond butter, but I have achieved the best results (by far) by using My Favorite Almond Butter recipe on my site. I have included a link to this post or you can use search on the sidebar. :)
Nutrition Facts
How To Make Awesome Paleo Pumpkin Waffles!
Amount Per Serving
Calories 103
* Percent Daily Values are based on a 2000 calorie diet.