Recipe: Gluten Free Pumpkin Waffles

Gluten free pumpkin waffles – why not? Just because it’s not fall doesn’t mean you can’t use pumpkin. The holidays were a blast – I got to spend time with my husband and my in-laws, oh, and my adorable pups. They are so precious.

Okay, back to waffles. These waffles hold up well in my waffle iron – I’ve tried recipes that simply clump and make a mess (then I usually turn the recipe into pancakes). So, here we go!

Ingredients

• 3/4 cup of pumpkin
• 2 eggs
• 1 tablespoon of coconut oil
• 2 tablespoons of agave
• 1 teaspoon of vanilla
• a cup of of soya milk
• 1 1/2 cup of gluten free flour
• 1 teaspoon of cinnamon, nutmeg and all spice
• 2 teaspoons of baking powder
• 1/2 a teaspoon of baking soda

First up, gather all of your ingredients – and melt the coconut oil.

Don’t those spices just look awesome! Time to spice things up.

First, mix all of your dry ingredients together – the flour, all the spices, the powder and soda. Set aside.

Next, mix all of the wet ingredients together – the pumpkin, eggs, coconut oil, the agave, vanilla and the milk.

Now, add the dry to the wet in 3 parts. Mix well.

Spray the waffle iron with canola oil and then spoon in the batter. Cook until the little red light turns green (I put mine on setting 4 – just as at tip).

Don’t they look good!? Yes, they do.

Eat up with more agave or even peanut butter. So good and so healthy, well, kinda.

Thanks so much for visiting and I hope you enjoy eating all things pumpkin, like I do. Especially waffles. See you again soon. I’ve got something special coming up this weekend, so be sure to stop by and find out what’s new in 2016 for 3ten.ca! Some exciting projects and some new goals set. It’s time to check things off of that to-do list. Visit soon. Bye!

Recipe

Print Recipe

Gluten Free Pumpkin Waffles

Author: Ali

Servings: 4

Gluten free pumpkin waffles – why not? Just because it’s not fall doesn’t mean you can’t use pumpkin. The holidays were a blast – I got to spend time with my husband and my in-laws, oh, and my adorable pups. They are so precious.

Prep Time10 minutes minutes

Cook Time10 minutes minutes

Total Time20 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• 3/4 cup of pumpkin
• 2 eggs
• 1 tablespoon of coconut oil
• 2 tablespoons of agave
• 1 teaspoon of vanilla
• a cup of of soya milk
• 1 1/2 cup of gluten free flour
• 1 teaspoon of cinnamon nutmeg and all spice
• 2 teaspoons of baking powder
• 1/2 a teaspoon of baking soda

Instructions

• First up, gather all of your ingredients - and melt the coconut oil.
• Now, mix all of your dry ingredients together - the flour, all the spices, the powder and soda. Set aside.
• Next, mix all of the wet ingredients together - the pumpkin, eggs, coconut oil, the agave, vanilla and the milk.
• Now, add the dry to the wet in 3 parts. Mix well.
• Spray the waffle iron with canola oil and then spoon in the batter. Cook until the little red light turns green (I put mine on setting 4 - just as at tip).
• Don't they look good!? Yes, they do. Eat up with more agave or even peanut butter. So good and so healthy, well, kinda.