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Pumpkin Waffles

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 2⅔ cups flour or baking mix.

Whisk together dry ingredients:

  • 1 cup certified gluten-free oat flour- or sorghum flour

  • 1 cup buckwheat flour

  • ⅓ cup millet flour

  • ⅓ cup tapioca starch (this adds a bit of crispness to the waffle)

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • ½ to 1 teaspoon salt, to taste

  • 1 teaspoon xanthan gum

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

Combine the wet ingredients:

  • ¾ 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

  • 1½ to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

See full recipe on Karina's Kitchen
Pumpkin Waffles
notes:

Switch out the pumpkin with mashed ripe banana for a change of pace.

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