Gluten-Free Whole Grain Pumpkin Waffles {Dairy-Free}

Dec 11, 2014 2 Comments

Dairy-Free Nut-Free

To me, pumpkin is definitely more than just a fall flavor! I love it so much, pumpkin goods continue to make an appearance well through the holidays. These pumpkin waffles are crisp, light, and flavorful.

My 3-year-old and I love adding a few chocolate chips. We like eating them straight out of the waffle iron at the counter with our hands this way. My husband is a maple-syrup lover and likes these without the chocolate chips, but smothered in warm butter and hot syrup. I would eat these waffles either way any day!

Like my other favorite waffle recipes, these waffles freeze very well. I always freeze the extras to defrost in the toaster for a quick breakfast or snack later. These are easy enough to make on a weekday (no whipping egg whites required), but special enough for a holiday breakfast. Enjoy!

Gluten-Free Whole Grain Pumpkin Waffles {Dairy-Free}

Print Recipe

Ingredients

Dry Ingredients:

1 cup sorghum or brown rice flour (I use sprouted brown rice flour)
3/4 cup buckwheat flour
2/3 cup potato starch
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Wet Ingredients:

3/4 cup pumpkin puree
1/4 cup coconut oil or butter
4-6 tablespoons maple syrup
2 teaspoons vanilla
2 eggs
1 1/2- 1 3/4 cup almond milk (or milk of choice, not canned coconut milk)

Optional:

mini chocolate chips

Instructions

Combine the dry ingredients in a bowl. Whisk together the wet ingredients in another bowl (started with 1 1/2 cups almond milk and add more if needed later). Add the wet to the dry and stir to combine.
Heat a waffle iron according the manufacturer’s instructions. Spray the waffle iron with cooking spray and pour enough batter to fill the iron then quickly sprinkle a few chocolate chips over the top. Cook until crisp. I find gluten-free waffles have to cook longer than regular waffles. I cook mine for about 3 minutes. Transfer to a wire rack and keep warm in a 200F oven or serve immediately. Enjoy!
Leftovers can be broken apart and frozen. They can be put straight from the freezer to the toaster to be defrosted for a quick, easy snack or breakfast.