Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Perfect sweet or savory, try the waffles for breakfast, lunch or an afternoon snack. You can even use the waffle as a bread substitute and make an open-faced sandwich, topped with your favorites.
The flavor combination of pumpkin and tigernut couldn’t be more perfect for this time of year, providing a warm “nutty” flavor, all without the nuts.
So, what exactly is a tigernut?
Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass).
Tigernut flour is incredibly versatile — it is one of my favorite gluten-free and nut-free baking flours. It is very rich in prebiotic fiber, a resistant starch, making it great for supporting gut health by feeding your microbiome.
Ingredients for Pumpkin Tigernut Waffles:
- Tigernut flour
- Coconut flour
- Arrowroot powder
- Pumpkin puree
- Full-fat coconut milk
- Maple syrup
- Vanilla extract
- Baking soda
- Apple cider vinegar
- Sea salt
- I used a Dash mini waffle maker and highly recommend giving it a try. I find that the mini size (4″ diameter) works much better for AIP waffles. For this recipe, I can’t speak from experience how the waffles will turn out in a full-size waffle maker. Please let me know if you give it a try!
- These waffles are perfect sweet or savory – your choice! Try topping the waffles with sliced tigernuts, a little maple syrup, and coconut yogurt for a sweeter option. For savory, you could try pairing the waffles with a salad, eggs (AIP reintro), or even use the waffle as “bread” for an open-faced sandwich.
- Store the pumpkin tigernut waffles in an air-tight container. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. I love to reheat the waffles in a toaster oven before enjoying.
LOOKING FOR MORE TIGERNUT RECIPES?
- Blueberry Tigernut Muffins
- Crispy Coconut Tigernut Cookies
- Paleo Double Chocolate Muffins
- AIP Rosemary Flatbread
Pumpkin Tigernut Waffles (AIP & low-FODMAP)
Welcoming the fall with crispy Pumpkin Tigernut Waffles! Filled with healthy fiber, these versatile waffles are AIP, Top 8 Free, and low-FODMAP. Try sweet or savory.
- 1/2 cup tigernut flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot powder
- 1 tbsp gelatin
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup pumpkin puree (canned)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 3/4 cup full-fat coconut milk
- 1 tbsp apple cider vinegar
- Coconut oil (for oiling the waffle maker)
- Step 1 Heat up the mini waffle maker.
- Step 2 In a medium bowl, mix together the tigernut flour, coconut flour, arrowroot powder, gelatin, baking soda, cinnamon, and sea salt.
- Step 3 Add in the pumpkin puree, vanilla extract, maple syrup, coconut milk, and mix until fully combined. Once mixed well, add in the apple cider vinegar and fold into the mixture.
- Step 4 Once the mini waffle maker is fully heated, lightly grease with coconut oil. Add roughly 2 tbsp of batter into the waffle maker. Close and let cook for 5-6 minutes.
- Step 5 Open the waffle maker and gently remove the waffle with a spatula or fork. Place the waffle on a plate or cooling rack.
- Step 6 Repeat steps until batter is finished, lightly oiling the waffle maker between each waffle. This recipe should make roughly 6 mini waffles.
- Step 7 Enjoy the waffles right away while they are still warm. Or, store them in an air-tight container in the fridge/freezer, heating them up in a toaster oven before serving.
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