06 Nov Gluten Free, Dairy Free, Pumpkin Waffles
Perfect Fall flavors,
these are sure to be a
family favorite.
I like to make a double batch and freeze them for toaster waffles. Cool completely and freeze in an airtight container. My waffle maker similar to this one makes the perfect toaster size.
Gluten Free Pumpkin Waffles
Easy recipe to throw in the blender! Makes great pancakes as well if you prefer
- 2 cups oats (gluten free)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups pureed pumpkin (or sweet potato)
- 1 cup almond milk (or milk of your preference)
- 2 eggs
-
Preheat waffle iron.
-
Grind oats and other dry ingredients in blender to make a fine flour.
-
Add wet ingredients and blend until smooth. It will create a very thick, dense batter, so if your blender can not handle this it can be whisked together in a bowl.
-
Spoon batter into waffle iron and cook until dark golden. These are pretty dense waffles so take a little more time to cook the middle.
-
Pro tip: make a double batch, cool completely on a rack, and freeze for toaster waffles OR thin with more non-dairy milk and cook as pancakes.
-
Top with 1-2 tbls sunflower butter or dip in extra smoothie or add a bit of honey.
For more support with family nutrition check out our
online Family Wellness Course.
As an Amazon Associate I earn from qualifying purchases.
Sorry, the comment form is closed at this time.