Waffles are a kid pleaser for sure, and these waffles can double as bread or a Daniel Plan-approved dessert! For breakfast, we recommend topping the waffles with almond butter, bananas, and a sprinkle of cinnamon for a nutritional power punch.


4 servings

    • – 1 cup rice flour


    • – 1½ cups all-purpose gluten-free flour mix


    • – 1/8 cup flax seeds


    • – 2 tablespoons cinnamon


    • – 1 teaspoon baking powder


    • – 1 teaspoon baking soda


    • – 1 teaspoon Kosher or sea salt


    • – 8 ounces pumpkin puree (canned or fresh)


    • – 1 cup almond milk


    • – 1/3 cup raw agave nectar, raw honey, or pure maple syrup


    • – 2 tablespoons, plus extra for greasing, extra-virgin olive oil or coconut oil


1. Preheat a waffle iron to medium.

2. In a mid-sized mixing bowl, toss together the flours, baking powder, baking soda, and salt until combined.

3. In another mixing bowl, combine pumpkin puree, milk, agave, and oil. Mix well.

4. Pour the liquid mixture over the dry mixture, and whisk together until you have a silky texture.  If mixture is too thick, add additional almond milk or pumpkin puree. 

5. Lightly coat the waffle iron with olive or coconut oil. Pour ½ to ¾ cup of batter onto the bottom portion of the waffle iron. Close the waffle iron. When the steam minimizes from the sides of your waffle iron, check the waffle to see if it is ready. It should be crispy and light.

6. Keep waffles in a warm oven until ready to serve.

Food as Medicine:  Pumpkin is a great source of vitamin A, vitamin C, and fiber. Pumpkin, which is rich in carotenoids, can help lower your risk of high blood pressure and cardiovascular disease.