These are perfect! The batter gets super thick. I used Amy C's Brown Rice Flour Blend (on AR) instead of the type listed. I didn't add any more almond milk than written and I'm glad I didn't. The waffles were crispy outside and tender on the inside. The flavor is excellent! A great recipe to keep handy. Make extra and freeze; you'll want these around all the time.
I substituted rice milk instead of almond and a tad bit of olive oil instead of coconut and goose eggs instead of chiken but i only used 2 bc goose eggs are bigger (I'm allergic) AND STILL THEY TURNED OUT GREAT
This is a very thick batter. Perfectly spiced we enjoyed these very much!!
I forgot the vanilla and it still had great flavor. The pumpkin and spice flavor was there but not overwhelming. And, the addition of maple syrup gives it a slight sweetness. All in all the flavor was pretty perfect! The batter was thick and produced only a waffle that was moderately crisp outside if I left it in the waffle iron a little longer. Of course, the crispiness will be affected by the type of GF flour you use.
Invariably, the inside was wonderfully moist, tender - not dry at all. I'll make this again and will try to remember to add the vanilla next time!
Delicious, but I had to add additional almond milk and pumpkin puree because the batter was too thick to spread in my waffle iron. I'm delighted to have a wonderful gluten-free, dairy-free recipe for my favorite fall brunch item!
These waffles were pretty good. I used 1/4c coconut flour 1 c rice flour and 1 c almond flour. I think next time I d try it with different flours as they were a tad dry. However nothing that couldn t be solved with a lake of syrup. Very filling! Fun pumpkin idea.
I followed recipe & added about 2T agave nectar for just a little more sweetness. I was concerned they might take on a coconut flavor from the oil but they didn t! I might add a little more spice next time but I like a lot. Thanks for great recipe!:)
This is a great recipe as-is but I m only giving it four stars because of the addition of the maple syrup to the batter. I made half the recipe with the syrup and half without and couldn t really tell a difference in taste at all. If I can t taste it why add the extra calories? Drizzling (really just a small drizzle like the amount in total the recipe calls for!!) the syrup on the top of the finished waffles or lightly dusting with powdered sugar adds the sweetness so you can actually taste it.
These came out pretty dry; I used Pillsbury GF mix. Very thick batter and I wasn t thrilled with the texture at all. My grands are coming to visit. Hope they love them. We will see. I certainly won t make them for myself again.
