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My review
Perfect Gluten-Free Pumpkin Waffles
Happiest Cookie on the Block
"Amazing pumpkin waffles that are also gluten-free and dairy-free."
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Ingredients
25 m servings 617 calsOriginal recipe yields 4 servings (4 waffles)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
- Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
- Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Footnotes
- Cook's Notes:
- Substitute cow's milk for the almond milk if desired.
- To keep waffles warm, place them in an oven preheated to 200 degrees F (95 degrees C).
Nutrition Facts
Per Serving: 617 calories; 34.1 g fat; 72.2 g carbohydrates; 12.9 g protein; 140 mg cholesterol; 843 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
1/18/2017
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. Th...
2/28/2018
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 ...
1/30/2018
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 spi...
10/18/2017
This is a very thick batter. Perfectly spiced we enjoyed these very much!!