It’s OFFICIALLY pumpkin spice season!! Here’s a delicious weekend breakfast/brunch recipe to whip up this fall.


Gluten-Free and Vegan Pumpkin Spice Waffles

Course Breakfast
Servings 1


  • 3/4 cup almond flour or oat flour (certified GF if necessary)
  • 1/4 cup gluten free flour blend (i use Bob's Red Mill)
  • 1 tbsp flax meal
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmet
  • 1 pinch salt
  • 1/2 cup+2 tbsp plant milk
  • 1/4 cup pumpkin puree


  1. add dry ingredients to a medium bowl and whisk to combine

  2. add milk and pumpkin and stir well (batter will be thick)

  3. Let batter rest for 10 minutes. Meanwhile, preheat a waffle iron and get our your toppings

  4. Pour batter onto nonstick hot waffle iron and cook until desired (I cook mine for about 6 minutes on medium-high heat)

  5. Enjoy with toppings such as vegan butter, maple syrup, pecans, pepitas, hemp seeds, berries or bananas!

I hope you enjoy these seasonal fall meal prep ideas! Only after healing myself of lifelong chronic constipation through healthful, plant-based eating did I arrive at my life’s work as a dietitian. Now, I find an immense amount of joy in helping others simply and sustainably eat foods that taste good and make them feel even better. To learn more about my approach to nutrition, click the button below.