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These Easy AIP Pumpkin Waffles come together quickly with the help of a blender and just 11 ingredients. They’re AIP, Paleo and gluten free and nothing short of incredible. You can make them soft and fluffy, or crispy and crunchy – whichever’s your favorite way to enjoy waffles.

TigerNuts

Tigernuts are a big part of this recipe, so if you’re just getting started on the AIP and you haven’t heard of TigerNuts, let me fill you in. 

TigerNut flour is one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that call for tigernuts or tigernut flour, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch! 

Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)

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Pumpkin Waffles (in a Blender!)

Yield: 2 Large Waffles / 4 servings as part of a well-balanced meal

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ These Easy AIP Pumpkin Waffles come together quickly with the help of a blender.

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Ingredients

• 1 cup - pumpkin puree (NOT pie filling)
• 3/4 cup - full fat, additive-free coconut milk (water and coconut only as ingredients)
• 1 tsp - pure organic vanilla extract (not "flavor")
• 1–1/2 Tbsp - apple cider vinegar
• 1/2 cup - cassava flour*
• 3/4 cup - tigernut flour*
• 1/4 cup - arrowroot starch
• 1/2 tsp - baking soda
• 1/2 tsp - sea salt
• 3/4 tsp - ground cinnamon
• 1/4 tsp - ground ginger
• coconut oil for frying (if needed)
• optional: chopped pecans for topping (omit for AIP or try sliced tigernuts instead)

Instructions

1. Preheat your waffle iron to your favorite setting (I set mine to medium for soft and fluffy)
2. Add all ingredients to a blender, in order listed above
3. Blend on medium-low for about 15 seconds, or until well blended. You may need to stop and scrape down the sides partway through. The batter will be fairly thick.
4. If your waffle iron needs it, use coconut oil to grease the top and bottom plates (mine did not need it).
5. Pour half of the batter onto your waffle iron (you will need a spatula to help scrape it out of your blender), close the lid and cook to your preferred crispiness
6. My iron was set to medium and the waffles came out fully cooked, but still soft and fluffy
7. Repeat step 2 for the second half of the batter
8. Serve with optional chopped pecans (or sliced tigernuts for AIP), and a drizzle of maple syrup. Enjoy!

Notes

* For dense AIP flours, like cassava and tigernut, measure by scooping with a spoon into your measuring cup and then level it off . If you just stick your measuring cup directly into the bag and scoop, the flour gets packed down too much and makes fora dense or dry end product.

STORAGE: If you have leftovers, they’ll save in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.