• Casey Thomas-Hardesty

Gluten Free Pumpkin Spice Waffles


Why does pumpkin have to be limited to a season? I mean, pumpkin spiced baked goods should be a breakfast staple year round. Right?!


We love waffles at our house, but I’ve had a hard time coming up with good gluten free versions that didn’t break the bank. After finding and playing around with this 1:1 substitution gluten free flour, I came up with a winner. Now, I wouldn’t consider this an exact 1:1 substitution with my old traditional waffle recipe, since the rice flour in the gluten free substitute requires a little more liquid than traditional all-purpose flour. This combination seems to be a hit though.


Looking for even more pumpkin goodness? Try the Pumpkin Chia Pudding or Pumpkin Crunch Cake.


Now on to the main event!



Pumpkin Spice Waffles

Makes 4 5” waffles


Ingredients:

1 ½ c 1:1 gluten free flour

3 ½ tsp aluminum free baking powder

1 tsp salt

2 tsp pumpkin spice

1 egg

1 c almond milk

½ c full fat coconut milk

1 tsp vanilla extract

1 c pumpkin puree

3 Tbsp butter (melted)


Directions:

  1. Preheat waffle iron.

  2. In a large mixing bowl, combine dry ingredients.

  3. In a separate bowl, thoroughly mix wet ingredients.

  4. Make a well in the middle of dry ingredients and pour wet ingredients into the well.

  5. Gently whisk dry ingredients into wet ingredients until just combined. Don’t over mix.

  6. Spray waffle iron with avocado oil spray or melted ghee.

  7. Add ¼ of mixture to waffle iron and cook until done as indicated by your waffle iron. I actually leave mine in an extra 30-60 seconds to make sure the outside is crispy.


Need dairy free? Try substituting melted coconut oil for the butter.





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