Pumpkin Waffles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3/4 cup pumpkin puree
- 1 1/2 cups gluten free rolled oats
- 2 eggs
- 1/2 cup almond milk
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- 2 teaspoons baking powder
Method
- Add the pumpkin puree, gluten free oats, eggs, almond milk, vanilla extract, pumpkin pie spice, salt maple syrup, melted butter, and baking powder to a high-powered blender.
- Blend until the batter is completely smooth.
- Allow the batter to rest for a few minutes. This will allow the oats to soak up some of the moisture. While your batter is resting, heat your waffle maker.
- Once the waffle maker is heated, spray it with a little non-stick spray (I used avocado oil non-stick spray), fill the waffle maker with batter, close the lid and let cook until the waffle is golden brown and beginning to crisp. This takes 5-6 minutes in my waffle maker. Once the steam stops coming out from the sides of the waffle maker, I like to check for doneness.
- Transfer the cooked waffle to a wire cooling rack or baking sheet.
- Repeat this process until all of the waffle batter has been cooked. Be sure to give the waffle maker a quick spray of oil before adding new batter each time.
- Serve the waffles with additional toppings like chopped pecans, chocolate chips, powdered sugar, and maple syrup. Enjoy!
Find it online: https://allthehealthythings.com/pumpkin-waffles/
