Breakfast becomes an occasion when you make waffles. A fall, winter and special occasion family favourite, these gluten free pumpkin waffles are easy to make and taste delicious! They’re also a great way to use up leftover pumpkin.
- 3/4 cup pumpkin puree (not pumpkin pie fill)
- 2 eggs or 2 flax eggs*
- 3 tablespoons organic butter, melted or coconut oil, melted
- 2 tablespoons pure maple syrup
- 1 tsp. vanilla extract
- 1 1/2 cups organic milk or non-dairy milk
- 1 1/2 cups gluten-free all-purpose flour (I used Better Batter)
- 2 teaspoons pumpkin pie spice*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped, toasted pecans (optional)
- *2 teaspoons pumpkin pie spice = 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg
1. Preheat waffle iron to medium.
2. In a large bowl, add in dry ingredients and stir until well combined.
3. Make a “well” in the centre of the dry ingredients.
4. In a medium bowl, combine the wet ingredients.
5. Pour wet ingredients into the well of the dry ingredients and stir. The batter will be thicker than pancake batter and similar to muffin batter. Stir in pecans if using.
6. Spoon 1/2 cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron.
7. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a 200F oven. Spread the waffles out in a single layer directly on the oven rack. Do not stack the waffles, or they will get soggy. Wrap any cooled leftover waffles and refrigerate. Reheat leftovers in the toaster. Leftover waffles also freeze well. To reheat, place frozen waffles directly on the rack of a preheated 350F oven and bake until heated through, about 10 minutes.
Makes 10 waffles
*For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.