Gluten Free Pumpkin Waffles
Ingredients
Wet Ingredients
-
¾
cup
unsweetened pumpkin puree
-
2
large
eggs
-
2
tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
1
cup
unsweetened almond milk
-
1
tablespoon
melted coconut oil
Dry Ingredients
-
1½
cups
gluten-free all-purpose flour
-
2
teaspoons
pumpkin pie spice
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
Instructions
- Preheat the waffle iron to medium.
- In a large bowl, mix together all wet ingredients except for the melted coconut oil.
- Add the dry ingredients to the wet mixture and stir until combined.
- Finally, add the melted coconut oil and mix again.
- Spray the preheated waffle maker with non-stick cooking spray.
- Pour about ⅔ cup of batter onto the waffle maker, close, and flip.
- Cook for about 1.5 to 2 minutes, then check if it needs more time.
- Use non-stick tongs to remove the waffle from the iron.
Nutrition Facts (estimated)
Servings
4
Calories
273
Total fat
7g
Total carbohydrates
44g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
You might also like