Gluten Free Pumpkin Waffles
Ingredients
-
1 ¼
cups
gluten free oat flour or gluten free all purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground ginger
-
¼
teaspoon
nutmeg
-
2
large
eggs
-
½
cup
pumpkin puree
-
½
cup
almond or non-dairy milk
-
¼
cup
plain yogurt or refined coconut oil
-
2 to 3
tablespoons
maple syrup
-
½
teaspoon
vanilla extract (optional)
Instructions
- Whisk together the dry ingredients in a large mixing bowl.
- In a separate bowl, whisk the eggs and mix in the pumpkin puree, milk, yogurt, maple syrup, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring gently until the batter is smooth. Let it rest for 10 minutes.
- Preheat the waffle iron and grease it with cooking oil.
- Pour about ⅓ cup of batter onto the waffle iron and spread it evenly.
- Cook the waffle for 2 to 4 minutes, checking for doneness at 2 minutes. Repeat until all batter is cooked.
- Serve immediately or cool on a rack before storing.
Nutrition Facts (estimated)
Servings
3 to 4 (6 inch) waffles or 7 to 8 (4 inch) mini waffles
Calories
199
Total fat
3.6g
Total carbohydrates
34.9g
Total protein
7.6g
Sodium
225.4mg
Cholesterol
94.3mg
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