If you’re like most people you may tend to eat more pumpkin foods in the Fall. I fall into that category too (pumpkin latte, pumpkin oatmeal, pumpkin muffins, pumpkin pancakes, pumpkin smoothie, pumpkin pie!) but this is one recipe that I eat year round. These waffles are gluten and dairy free and the recipe is inspired by this one at Fit Foodie Finds. Berries are the perfect topper for this light and fluffy waffle. I make a batch and freeze the leftovers and they taste just as good reheated in the toaster oven.
- 3/4 cup pumpkin puree
- 2 eggs, large
- 1 tablespoon coconut oil, room temperature
- 2 tablespoons maple syrup
- splash of vanilla
- 1 cup almond milk, unsweetened
- 1.5 cups gluten-free all-purpose flour (I used Oat flour)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Begin by preheating your waffle iron to medium.
- Next, in a large bowl, mix together the wet ingredients.
- Then, add in dry ingredients and stir until combined.
- Once waffle maker is completely heated, lightly spray with oil on both sides. Then, pour about 1 cup of batter onto waffle maker, close, and flip. Let cook for about 4 minutes. Flip waffle maker and open. If it needs a little be more time to cook, close and flip over, let cook for about 20-30 seconds longer.
- Use non-stick tongs to remove waffle from iron.