Gluten-Free Pumpkin Waffles
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!
- 1/3 cup1/3 cup 1/3 cupPumpkin Purée
- 2 Tbsp2 Tbsp 2 TbspOrganic Oat Milk, (or milk of choice)
- 1 Tbsp1 Tbsp 1 TbspUnsweetened Cashew Butter, (or nut/seed butter of choice)
- 1 Tbsp1 Tbsp 1 TbspPure Maple Syrup
- 11 1Egg
- 1/2 tsp1/2 tsp 1/2 tspVanilla Extract
- 3/4 tsp3/4 tsp 3/4 tspPumpkin Pie Spice
- 1/4 tsp1/4 tsp 1/4 tspground Cinnamon
- pinch pinch pinchSalt
- 2/3 cup2/3 cup 2/3 cupOat Flour
- 1/4 tsp1/4 tsp 1/4 tspBaking Soda
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.
If you want to make pancakes instead, I recommend pouring 1/4 cup batter per pancake!
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