Pumpkin Waffles
Karina’s Kitchen
I’m experimenting with grains higher in protein than your average gluten-free flour mix, but if you’d rather use your favorite gluten-free blend or wheat-free waffle and pancake slash baking mix, please feel free. You’ll need 2 to 2 2/3 cups flour or baking mix.
ingredients
Whisk together dry ingredients:- 1 cup certified gluten-free oat flour- or sorghum flour
- 1 cup buckwheat flour
- 1/3 cup millet flour
- 1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 to 1 teaspoon salt, to taste
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup pumpkin puree
- 4 tablespoons light olive oil
- 4 to 6 tablespoons raw agave nectar
- 2 teaspoons bourbon vanilla extract
- 2 organic happy eggs or Ener-G Egg Replacer
- 1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less
directions
See full recipe on Karina’s Kitchen »notes
Switch out the pumpkin with mashed ripe banana for a change of pace.
Source: Karina’s Kitchen
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