These delicious, low-sugar waffles can also be turned into pikelets if you don’t have a waffle maker. Easy to whip up in a Thermomix or mixing bowl. Make for afternoon tea and save the leftovers for breakfast tomorrow- simply pop into the toaster and serve warm- yum! Using seasonal pumpkin, these waffles are sure to cosy up any Winter morning.


  • 300g cool steamed pumpkin/ pumpkin puree
  • 300g plain gluten-free flour
  • 2 tbs maple syrup (or sweetener of your choice)
  • 2 tbs olive oil
  • 4 eggs
  • 4 tbs GF baking powder
  • a large squeeze of vanilla paste/ vanilla extract
  • 100g almond milk (or 1/3 cup with a splash depending on consistency)
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon


  1. In a large mixing bowl (or Thermomix) add steamed pumpkin, 4 eggs, maple syrup, olive oil, and vanilla.
  2. Stir the mixture until combined.
  3. Add in the flour, baking powder, cinnamon and nutmeg.
  4. Stir until a stiff mixture is formed, or blitz in thermo on speed 6 for 8-10 seconds.
  5. Slowly pour in the milk a few tbs at a time while stirring to ensure no lumps form in the batter.
  6. Heat up your waffle maker (or frying pan if doing pancakes) and spray with olive oil.
  7. Pour in the mixture and cook for 4-5 minutes depending on your waffle maker to produce a delicious crispy waffle!
  8. Serve with more maple syrup, yoghurt, butter, cream, ice cream, chopped-up walnuts, honey, berry compote, or jam- depending on the day!
  9. Store the leftover waffles in an airtight container or snap-lock bag in the fridge for up to a week, or freezer for 3 months. Pull out of the fridge, put in the toaster and warm before eating.

NOTE: If using a Thermomix, I simply blitz step 1 together on speed 5 for  8-10 seconds, then add all remaining ingredients and blitz again on speed 6 for 8-10 seconds.

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