Pumpkin EggNOs aka Crispy Paleo and AIP Waffles

Pumpkin EggNOs, delicious and crispy waffles are possible on the autoimmune protocol | Vibrant Life Army Wife #paleo #AIP #nutfree #glutenfree

Is it Friday yet? I’ve had a bit of a rough week this week and it’s only Wednesday… But I’m staying positive and pushing through. You know what helps with that? Eating ALL THE WAFFLES!!!!

I don’t know if you’ve ever tried a grain free or even just a gluten free waffle but typically they are kinda meh. Like they taste good and all but they tend to lack the crispy deliciousness that I remember from eating Eggo Waffles as a kid.

And then I tried Brittany Angell’s Extra Crispy Paleo Waffles and my life changed forever. Well maybe not my whole life but at least the waffle consuming part of my life. They are absolute perfection and taste even better than the waffles of my childhood!

Then, about a month ago, I started the autoimmune protocol and I thought my crispy waffle eating days were over. See, these delicious crispy paleo waffles contain almonds and eggs, two things that are not allowed on the autoimmune protocol. Needless to say I was incredibly sad.

Pumpkin EggNOs, delicious and crispy waffles are possible on the autoimmune protocol | Vibrant Life Army Wife #paleo #AIP #nutfree #glutenfree

This sadness, however, soon turned to determination; determination to create an egg free, nut free, seed free, dairy free, grain free, gluten free, legume free, (am I forgetting any free’s?) waffle that still managed to be delicious and crispy.

And I think I succeeded. My super picky husband said “these are the best fake waffles you’ve made!” And that’s saying a lot because I’ve made a lot of “fake” waffles. (By fake he means anything other than your traditional gluten and garbage filled Eggo). Not only are these waffles super tasty, but they are also crispy, like fresh out of the toaster Eggo Waffle crispy! And even better than that? They are pumpkin spice flavored! (This is the month of Pumpkin All the Things, you know/!?!)

I do have to warn you though… there is one itty bitty problem… These waffles very much like to stick to the waffle maker. Like real bad. Like split in half when you open the waffle maker bad (well, this didn’t happen to me but it did happen to a friend who tested them). Making recipes that taste like your old favorites into AIP friendly versions ain’t easy! So make sure you grease the waffle maker EXTREMELY well between EACH waffle. I used a paper towel to spread coconut oil all over the waffle maker but I’m guessing those coconut oil or avocado oil sprays would really well too. And if you don’t feel like risking it, just turn them into pancakes because they are delicious that way too!

These are just mildly pumpkin spice-y so if you’re wanting a more intense pumpkin spice flavor add more spices. Alternatively, if you want plain waffles, just omit the seasonings. The pumpkin puree doesn’t add much flavor itself, just texture.

Pumpkin EggNOs, delicious and crispy waffles are possible on the autoimmune protocol | Vibrant Life Army Wife #paleo #AIP #nutfree #glutenfree

4.3 from 6 reviews
Pumpkin EggNOs
Prep time
Cook time
Total time
Makes about 12 waffles
Serves: 4-6
  • 2 cups mashed plantains (about 2 medium, works with ripe or green plantains)
  • ½ cup pumpkin puree
  • ½ cup coconut milk
  • ¼ cup coconut oil, melted
  • 1 tsp lemon juice or ACV
  • ½ cup tapioca starch
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp cloves
  • dash of mace
  • (or replace spices with 1½- 2 tsp pumpkin pie spice)
  1. Add plantains, pumpkin, coconut milk, coconut oil and lemon juice to food processor and process until combined
  2. Add dry ingredients and process until combined
  3. Heat waffle maker and GREASE LIBERALLY
  4. Add batter to waffle maker and cook until crispy (about 3:30-4:00 in my waffle maker)
  5. Repeat until batter is gone, greasing liberally between each waffle

If you have leftovers, reheat in oven or toaster oven. They become tough in the microwave and are difficult to remove from a regular ol’ toaster because they kind of sink down into it. Trust me, I learned this from experience.

But you probably won’t have to worry about leftovers because they are so darn tasty!

In vibrant health,


57 thoughts on “Pumpkin EggNOs aka Crispy Paleo and AIP Waffles

  1. Julia L

    I just wanted to tell you that I made these Christmas morning as a special treat as I haven’t had pancakes in ages and I was thrilled to find this recipe that had no eggs! My hubby and I both liked them and I really enjoyed the leftovers this morning. I think next time I will add some mini wild blueberries.

  2. Charees

    Thank you thank you for this recipe! I felt human again to be able to eat delicious waffles. It’s hard to find recipes with no nuts, dairy, grains and eggs. Next time I make them I’m thinking of leaving out the spices and topping them with something savory like pulled pork and guacamole.

  3. Michele Spring

    Oh boy, this made my morning. Just saw this in my Pinterest feed and I’ve been searching for a good egg-free waffle since my youngest can’t have eggs. In the interest of keeping family harmony at the breakfast table we’ve all gone without as a result, even though I have attempted a few times to make some egg-less versions (that failed miserably). But this looks incredible and we will definitively be trying this out, hopefully this weekend!

    1. Kiersten Post author

      I hope your family enjoys them Michele! Egg free isn’t easy so I feel for you. What an awesome and supportive family you have!

  4. Sarah

    Oh. My. Goodness. I made these this morning for my mother’s birthday and they were amazing! Thank you so much for sharing this recipe with us.

  5. Gigi

    I thought tapioca was out of the AIP? I’m on my first week of AIP…not easy, and have not been feeling my best. Hoping by next week I start to feel better. Cant wait to try this…just need to figure out the tapioca thing!

    1. Kiersten Post author

      I double checked in the Paleo Approach by Sarah Ballantyne and it’s definitely on the yes list. You probably just don’t want to overdo it since it is a starch. I find that sometimes people don’t feel so great on AIP at first because they go too low carb at the same time. Good whole sources of carbohydrates are important to incorporate and can contribute to the healing process as long as you don’t go overboard. Hope you start feeling better soon! It took me a little while to start noticing some changes as well.

  6. Lucy

    Thank you so much for sharing this versatile recipe! I don’t have a waffle-iron or any nonstick pans but I used your recipe to make pancakes by pouring little circles of the batter on a parchment lined baking tray and baking at 400F for about 20 minutes. For the pancakes, I used very ripe plantains and I also added about a couple teaspoons of the orange container of Great Lakes collagen. Came out great! Also used the same recipe (with the collagen) using very green plantains to make bread. Just poured the batter into a bread-shape instead of rounds. Love this recipe! Thank you again for sharing it!

  7. Sabrina

    I’m very excited to try these! However, I’m wondering how essential the cream of tartar is, because I can’t get it easily anywhere here and I won’t be needing anything from iherb anytime soon so it’s waiting on my wish list there until I really need to order something else as well^^

    Can these be made without it?

  8. Fabiana Dodson

    I just wanted to thank you for this amazing recipe!! Also wanted to share that it works great with sweet potato puree as well 🙂

    1. Jan

      Wonderful! I was just wishing I could make these today, but don’t have any plantains…I do, however, have plenty of sweet potatoes!

  9. Megan

    I don’t know what to say. These are amazing. I have not had a single success with AIP friendly waffles or pancakes since we started AIP for my husbands arthritis almost a year ago. They taste surprisingly like the ollibollen I’ve had every year at my childhood school fair (a Dutch deep fried dough ball with spices, apples and raisens rolled in icing sugar).

    I am more than impressed!!

    1. Kiersten Post author

      I’m so happy to hear that!!!! And those dough balls sound delicious! I hope AIP is helping your husband’s arthritis. That can’t be much fun to endure at all.

  10. Dacia

    These sound great! I just found you when I was searching for recipes to use up my ripe plantians. Do you ever post to the AIP recipe round-up on Phoenix Helix? I follow that one every week and have found may great AIP blogs that way.

  11. Martin Pederen

    Thank you so much for this fantastic recipe! First aip waffle/pancake/starch recipe that has come out resembling food for me. I’ve been making them with green plantains and forgoing spices and been loving these for a variety of things. Question: I made them this morning with ripe plantains and noticed that they stick a lot more and tended to stay a little gooey (compared to using green plantains), is there something I can add to counteract this? Flavor is amazing with ripen plantains, just couldn’t get it crispy. Thanks!

    1. Kiersten Post author

      I’m not sure of the exact science behind green vs ripe plantains besides that green plantains are more starchy while in ripe plantains this starch has turned to sugar. So maybe adding a bit more starch to the recipe when using ripe plantains? I’ve never tested it but it may be worth a shot. Let me know if you try it!

  12. Christine Grace

    So I never wanted to buy a waffle maker because I don’t like using non-stick surfaces (the toxins they release). But I found a ceramic one on Amazon and decided to give it a try, specifically for this recipe. It did say that the ceramic had a non-stick coating, but that it was safe. Well, when I got it, it smelled terrible and I was hesitant to use it, but I just threw out the first couple of waffles (as the directions said to do) and let it air out, and now it doesn’t smell. But the best part is, I do not have to re-grease it every time and these waffles come out perfectly!! We’ve had “breakfast for dinner” several times with these waffles since I’ve been on AIP. Thanks for the great recipe!

    1. Kiersten Post author

      Oh my gosh that’s awesome! I didn’t even know those existed. I share your concern about non-stick surfaces but figured it was worth it on occasion for waffles. I may have to look into this ceramic waffle maker though as a better alternative! Thanks for the info!

  13. Real Food with Dana

    Ohmygosh yes!!! I love pumpkin all of the things. Can’t wait for fall again when everybody starts making so much pumpkin! I eat it year round, no shame 🙂 And these sound fantastic. I’m not doing AIP paleo anymore, but I am trying to moderate my egg intake – which is so hard! Especially with baked goods and things like pancakes and waffles. Looks like you really hit it out of the park with this one, can’t wait to try it!

  14. Lyndsay W

    I just made these this morning and subbed kuzu root starch for tapioca starch and it came out great!! Thanks so much for posting this, this is my first week on AIP and it felt nice to have a “real” breakfast while the rest of my family ate normal waffles.

  15. Kieren

    To those new to this kind of baking: don’t substitute bananas for plantains! I learned my lesson!!

  16. Cori Margarita

    I am so glad I came across your site! I made these waffles this morning & they came out awesome. I greased my waffle maker with melted coconut oil and will a little light tugging they came out perfect (: I am so thrilled and can’t wait to try more of your AIP recipes! Thank you so much!

  17. grace @ the smokin' chemist

    kiersten, you were not kidding when you said brittany angell’s waffles are life changing! they totally are. i know they changed mine & my boyfriend’s lives, haha! you can not overestimate the power of an amazing waffle.

    i love your egg-free take here, not an easy task to create a recipe like waffles without using eggs!

  18. Molly

    I’m wondering what I did wrong because these did NOT work for me. I used one ripe and one green plantain and followed the recipe exactly. They were very dense and they had to cook for a really long time. I ended up making them as pancakes after the waffles failed and each pancake took almost 15 minutes to cook through. Are these supposed to have a fluffy waffle texture?

    1. Kiersten Post author

      When I’ve made them they typically have a texture like a thinner egg-o waffle after it’s been toasted. Not fluffy and bready, but nice and crisp. I’m wondering if it could maybe be a difference in our waffle irons.

  19. arianne

    the taste is good, but they stuck to my waffle maker, so I had to make pancakes with the remainder of the batter.

  20. Ellen

    These were an epic fail for me. My plantains were ripe, so I’m hoping that was the problem. Though they had a wonderful fragrance, they were a gelatinous goop.
    Any tips?

    1. Kiersten Post author

      Mmmm… I would guess it was that the plantains were ripe too. Maybe it was just too much sugar. I’m not good with baking chemistry. I’m more of a trial and error kind of baker 😉

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