Gluten-free Pumpkin Waffles
Hearty fall waffles to brighten up your morning. They are easy, delicious and healthy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 waffles 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
- 2 large eggs
- 3/4 cup milk
- 1/3 cup canned pumpkin puree
- 2 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 3/4 cup oat flour (*see notes)
- 4 tbsp cornstarch
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
Instructions
- In a small mixing bowl combine eggs, milk, pumpkin, vinegar and vanilla. Whisk until combined.
- In a larger mixing bowl combine oat flour, corn starch, baking powder, sugar, salt and cinnamon. Whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until fully combined.
- Allow batter to rest for 10 minutes while you heat the waffle iron.
- Add a scant ¼ cup of batter to the waffle iron and close the lid. Cook for 3-4 minutes, until golden and the waffle easily pops out using a fork.
- Place waffles on a wire cooling rack if you plan to freeze. Once all waffles are made, place the cooling rack in the freezer (or transfer to a baking sheet) for 1 hour, then transfer to a Ziploc or other freezer safe container until ready to eat.
Notes
Oat flour – You can easily make your own oat flour by pulsing whole oats in a blender or food processor. About 2 1/2 cups of oats will yield the amount needed, but you should still measure out the 1 3/4 cups after blending.
Find it online: https://www.figjar.com/gluten-free-pumpkin-waffles/