Vegan Pumpkin Waffles Benedict

Gluten-free waffles that are crispy on the outside, soft on the inside and topped with roasted pumpkin, sautéed kale and hollandaise sauce.

  • Yield: 5 1x



  • 1 cup white rice flour
  • 1/3 cup oat flour
  • 1/4 cup arrowroot
  • 1 tbsp baking powder
  • 1/4 tsp pumpkin spice (optional)
  • 1/4 cup pumpkin puree
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 cup unsweetened almond milk


  • 1 small sugar pumpkin
  • 1 tbsp olive oil


  • 2 cups kale, washed and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1/4 cup water
  • 1 tbsp olive oil

Hollandaise Sauce

  • 1 cup almond milk
  • 1/4 cup nutritional yeast
  • 1 tbsp yellow mustard
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1 tbsp cornstarch (2 if you want a thicker consistency)
  • Optional: chopped roasted almonds or pumpkin seeds


Roasted Pumpkin

  1. Preheat oven to 350°F.
  2. Wash the pumpkin and slice the stem off.
  3. Slice the pumpkin in half and scoop out the seeds and guts using a spoon or an ice cream scoop.
  4. Brush the insides with a little bit of olive oil and place each half face down on a baking sheet lined with parchment paper.
  5. Roast for about 45 minutes. Remove from the oven and set aside. You can cover with foil to keep warm.


  1. In a large bowl, combine the white rice flour, oat flour, arrow root, baking powder and pumpkin spice.
  2. Slowly pour in the almond milk and whisk well until no clumps remain.
  3. Add the pumpkin puree, maple syrup and olive oil. Mix until combined.
  4. Let sit for about 10 minutes. In the meantime, preheat waffle iron. I used a rectangle waffle maker.
  5. Lightly grease the preheated waffle iron with canola oil (or other oil). Pour the batter onto the hot waffle iron and cook until golden brown. Mine took 4 minutes to cook.
  6. Place waffles on a wire baking rack. Make sure you don’t stack them or they won’t be as crispy.


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the kale and sautée for about 5 minutes.
  3. Add the chopped garlic, and cook for another 5 minutes.
  4. Add the water, cover and cook for about 10 minutes, or until the kale is soft.
  5. Add salt and pepper to taste.

Hollandaise Sauce

  1. Combine all the ingredients in a small pan and whisk until well combine.
  2. Heat on medium heat for about 5 minutes, whisking constantly until the sauce thickens.


  1. Chop the roasted pumpkin into small cubes.
  2. Top each waffle with roasted pumpkin cubes, some sautéed kale, and about 1/4 cup of hollandaise sauce.
  3. You can also top waffles with some chopped almonds, parsley, a pinch of pumpkin spice or more kale.
  4. Serve as is, or place the waffles on a baking sheet, cover with aluminium foil and reheat in a 350°F preheated oven for about 12 minutes.
  5. I recommend you serve these the same day as the waffles will lose their crispiness if put in the refrigerator overnight.


Please use real mustard for the hollandaise sauce, not the “French’s” one.


  • Serving Size: 1 Waffle (with toppings and sauce)
  • Calories: 323
  • Sugar: 8.1g
  • Fat: 8.8g
  • Carbohydrates: 55.8g
  • Fiber: 7.3g
  • Protein: 9.1g