Pumpkin Waffle Recipe with Blueberries


  • 1 cup gluten free oats
  • 1/2 cup hemp seeds
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon unrefined sea salt
  • 3/4 cup sorghum flour
  • 1 1/2 cups cooked/ canned pumpkin puree (I like Farmer’s Market brand boxed BPA-free pumpkin)
  • 1 cup water
  • 6 organic (pastured eggs, separated)
  • 1 tablespoon unrefined red palm oil (or organic extra virgin coconut oil)
  • Optional: 3 tablespoons pure maple syrup
  • Fresh organic blueberries (for topping)


  1. Preheat a waffle iron.
  2. In a food processor or high speed blender (such as a Vitamix), add the oats, hemp seeds, baking powder, pumpkin pie spice and salt; process into fine crumbs. Add the sorghum flour, pumpkin puree, water, egg yolks, oil and maple syrup (if using); process until ingredients are well blended.
  3. Add the egg whites in a separate large bowl. Use a handheld electric blender and whip until soft peaks form. Gently fold the whipped egg whites into the pumpkin batter.
  4. When the waffle iron is hot, gently wipe it with the same oil used in the batter. Make the waffles according to the waffle iron instructions. Serve with fresh blueberries.

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