Chickpea Pumpkin Waffles (no added sugar, protein + fiber packed)
These chickpea pumpkin waffles are soft, fluffy, and naturally sweetened. They’re packed with protein, fiber, and nutrients from chickpeas, oats, and pumpkin, making them a balanced breakfast for toddlers (and moms too). Just blend, pour, and cook for an easy, freezer-friendly breakfast everyone will love!
Equipment
Ingredients
- 1 15 oz can chickpeas rinsed and drained
- ½ cup pumpkin purée not pie filling
- 2 eggs or flax eggs for egg-free
- 1 ripe banana or 2-3 tablespoon maple syrup
- 1 ½ teaspoon vanilla extract
- ½ tablespoon pumpkin pie spice or cinnamon
- 1 teaspoon baking powder
- ⅓ cup rolled oats or oat flour
- pinch of salt
- 2-4 tablespoon milk of choice as needed for blending
Instructions
- Add all ingredients to a blender and blend until smooth and thick. Scrape down sides as needed.
- Heat and lightly grease your waffle maker with avocado or coconut oil spray.
- Pour batter into the waffle iron and cook for 4-6 minutes, or until golden brown.
- Let waffles cool for a few minutes before serving. They’ll firm up as they cool!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
To make these a bit sweeter, add a 2-3 tablespoon of maple syrup!
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