Gluten Free Pumpkin Waffles
Ingredients
The Waffles
-
2 ¼
cups
gluten free oats
-
¼
cup
Splenda brown sugar blend
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
3
units
eggs
-
½
cup + 2 tablespoons
pumpkin puree
-
½
cup
coconut oil, melted
-
2
teaspoons
vanilla extract
-
⅔
cup
lactose free milk
The Vanilla Pecan Syrup
-
⅓
cup
roughly chopped pecans
-
½
cup
maple syrup
-
1
teaspoon
vanilla bean paste
Instructions
- Blend gluten free oats in a food processor until they turn into flour.
- In a large bowl, combine the oat flour with Splenda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together eggs, pumpkin puree, melted coconut oil, vanilla extract, and milk.
- Combine the wet ingredients with the dry ingredients and let the batter rest for 2-3 minutes.
- Preheat the waffle iron and grease it with cooking spray.
- Pour ¾ to 1 cup of batter into the waffle iron and cook until crispy, about 3-4 minutes.
- In a saucepan, combine chopped pecans, maple syrup, and vanilla bean paste, and bring to a simmer.
- Remove from heat and serve the waffles topped with the syrup.
Nutrition Facts (estimated)
Servings
4
Calories
272
Total fat
17g
Total carbohydrates
34g
Total protein
7g
Sodium
353mg
Cholesterol
71mg
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