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+ servings


Tania Pilcher | Fit Foodie Nutter
Light and fluffy, these pumpkin spice waffles ooze autumn inspired flavours. They are perfect for a weekend brunch as you can make them ahead of time and freeze (take them out of the freezer the night before and heat in a toaster just before serving). Gluten and dairy free.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch
Servings 4 waffles


  • 1 cup brown rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp all spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tsp organic coconut sugar
  • 1 egg, lightly wisked
  • 2 1/4 cup plant milk of choice
  • 2 tsp water
  • Coconut oil for greasing the waffle iron
  • Toppings of your choice


  • 1. Heat up the waffle iron. 
  • 2. Combine all ingredients in a bowl or a measuring jug. 
  • 3. If required, grease the waffle iron with a little coconut oil. Pour the batter into the waffle maker and cook until the waffles have turned golden brown (around 8-10 minutes). Serve immediately with your choice of toppings and a drizzle of maple syrup. 
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