Gluten-Free Pumpkin Waffles (Edit recipe)

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What better way to celebrate all things Fall by diving facefirst into a plate of pumpkin waffles? These are delicious and bursting with flavor. They also freeze beautifully--make a big batch and wrap them individually and freeze, then pull and toast for a quick breakfast option!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 2

Ingredients

1/3 cup Pumpkin Purée
2 Tbsp Organic Oat Milk, (or milk of choice)
1 Tbsp Unsweetened Cashew Butter, (or nut/seed butter of choice)
1 Tbsp Pure Maple Syrup
1 Egg
1/2 tsp Vanilla Extract
3/4 tsp Pumpkin Pie Spice
1/4 tsp Ground Cinnamon
pinch Salt
2/3 cup Oat Flour
1/4 tsp Baking Soda

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized bowl, add all wet ingredients together and whisk until smooth.
Add spices and whisk to combine.
Add oat flour and baking soda, and stir to combine well.
Preheat waffle maker and spray lightly with cooking spray.
If using a mini waffle maker, pour 1/3 cup batter into greased waffle maker and cook according to instructions. (if using a large waffle maker, add however much batter you need and cook according to instructions)
Top with butter (or nut butter), maple syrup, and perhaps another shake of Pumpkin Pie Spice or cinnamon.

Notes

If you want to make pancakes instead, I recommend pouring 1/4 cup batter per pancake!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	3 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	398 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.