Pumpkin Waffles

Pumpkin Waffles

I realized that amidst all of the pumpkin recipes I have been posting, I had missed waffles! What?!! These are some of my favorite waffles! You’re gonna love the nice crispy exterior and soft interior of these waffles. They have the perfect texture and most incredible flavor. These are delicious with pure maple syrup, but they are even more delicious with dark chocolate spread! Shut the front door good! These freeze very well, so make a double or triple batch, freeze them, and pop them in the toaster for a quick and yummy breakfast!

Pumpkin Waffles 2

Pumpkin Waffles 3

1 cup pure pumpkin

1 ½ cups non-dairy milk of choice

1 teaspoon vanilla

2 tablespoons maple syrup

2 tablespoons coconut oil (melted)

1 tablespoon flaxseed meal

1 tablespoon white chia meal

Dry:

2 cups gluten-free flour (you can use oat flour)

2 teaspoons guar gum or xanthan gum (if your flour blend does not contain this)

2 teaspoons Baking Powder

1/4 teaspoon sea salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

½ teaspoon dried ground ginger

½ teaspoon cloves

Preheat your waffle iron to desired setting. In a large mixing bowl, mix dry ingredients together. In another bowl, mix wet ingredients together. Make a well in the dry ingredients and pour wet ingredients into the dry. Mix until just incorporated and let the batter rest for a few minutes. Pour batter onto waffle iron and cook until desired doneness. Drizzle with pure maple syrup or top with dark chocolate spread. Enjoy!

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