Sprouted Spelt and Pumpkin Spice Waffles

I know I just told you I’m supposed to be gluten-free and yes, spelt flour is not gluten-free. But fear not- I didn’t cheat! I was just the chef this time. That means that unfortunately, I didn’t get to taste these waffles. I can say with authority, though, that they look and smell delicious.
I got some samples from the lovely folks at Shiloh Farms a few months ago and with all of my dietary issues, I haven’t gotten around to trying them out. I was cleaning out my pantry this weekend and rather than throw out perfectly good flour, I thought I’d play around with a pancake and waffle mix that they sent out.
Since it’s fall and all, I thought a pumpkin adaptation would be perfect. I messed around a little bit with the package directions and came out with this gorgeous, golden looking waffles. The children promptly gobbled them, covered in yogurt and berries.
Shiloh Farms is a great resource for bulk foods online. Check them out! They’ve got all kinds of flours, salts, sugars, beans, spices, honey, nuts.. tons of stuff. My favorite items are the sprouted flours, though- I wish I could eat them! They provide all the benefits of soaking/breaking down the enzymes in our whole grains with none of the effort.
Even if you don’t have the Shiloh Farms waffle mix, you can substitute a similar sprouted mix or other waffle mix of your choice (or if you’re feeling adventurous, you can substitute spelt flour with a little salt and baking powder for the mix). Either way, these are a great way to start your morning.
I would have poured syrup all over them in the photos, but then I would have had to take a bite. I had to protect myself from all that delicious, wheaty goodness! It is seriously tempting.

Sprouted Spelt and Pumpkin Spice Waffles
Prep time

Cook time

Total time


Recipe type: Breakfast
Serves: 6

  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup plain yogurt
  • ¼ cup pumpkin puree
  • 2 tablespoons melted coconut oil or butter
  • 1 cup water (or milk if you like)
  • 1 teaspoon vanilla extract
  • 11.5oz Sprouted Spelt Pancake and Waffle Mix (or an equal amount of another sprouted mix)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground nutmeg

  1. Preheat your waffle iron.
  2. In a large bowl, mix eggs, maple syrup, pumpkin puree, melted coconut oil or butter, water and vanilla extract. Whisk until will combined.
  3. Add the dry ingredients and spices to the liquid ingredients and mix until just combined.
  4. Rub waffle iron with oil or melted better. Follow directions on your waffle iron for proper cooking. (Each waffle took about ⅔ cup batter on my waffle iron and around 5 minutes to cook.) Serve with butter and syrup (or whatever you like).

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