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
- 1 cup milk
- 2/3 cup canned pumpkin puree
- 2 tbsp apple cider vinegar
- 1 tsp vanilla
- 2 cups oat flour (*see notes)
- 1/4 cup cornstarch
- 2 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 3/4 tsp pumpkin pie spice or 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 pumpkin pie spice. Whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until fully combined.
- Add batter to waffle iron and close the lid. Amount of batter and cook time per waffle will vary depending on your waffle iron. For the waffle maker I use~about 1/4 cup batter per waffle is perfect. I do 3 1/2 minutes per waffle when I’m making to freeze later. Any waffles you might want to eat day of, cook a little longer to get more crispiness (about 4 1/2 minutes).
- 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 until fine.
Find it online: https://www.figjar.com/gluten-free-pumpkin-waffles/