Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten! I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture! This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture. The waffles are dense and hearty, a filling breakfast. One is enough for me, so I make a batch of 8 and freeze the leftovers. So easy to pop into the toaster for a quick breakfast!
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While we all have our favorite brands, I love the Pancake and Biscuit Mix from Better Batter. Try it and use my code MGFC30 for 30% off your non-sale purchase!
- 1-1/2 cups (8 oz.) gluten free pancake mix (I used Better Batter)
- 1/4 cup flaxseed meal
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour/starch
- 1/4 tsp. nutmeg
- 1/8 tsp. cardamom
- 1/2 tsp. baking powder (or 1 tsp. salt free baking powder)
- 1 packet of stevia
- 1/2 ripe banana, mashed
- 2 tbsp. canola oil
- 1 egg
- 5 oz. vanilla Greek yogurt
- 3/4 cup pumpkin puree
- 1 tsp. vanilla extract
- 1-3/4 cups 1% milk
- cooking spray
Whisk together the dry ingredients in one bowl, and the wet ingredients in another. Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened. At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid. Let the batter rest 10 minutes while you preheat the waffle iron to 350º.
The recipe makes 8 waffles. If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size. Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners. Close lid and cook for 6 minutes.
Remove the waffles and repeat with the remaining batter. You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.
My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!
Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook! For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy. You can reheat them in the microwave if you like them soft or use the toaster to crisp them up. I like to reheat mine in my air fryer, for 4 minutes at 400º.