Pumpkin Spice Waffles
I love walking into Trader Joes and seeing all the pumpkin items on shelves. One particular item that stood out this last time I was there was a pumpkin waffle mix. Although it looked delicious and tempting, I am gluten free and it was not.
Alas, that was the inspiration for this recipe. I can’t say that it is as easy as a box mixed, but for waffles, this recipe is pretty darn easy. Also, if you are gluten free, the ingredients are probably (or should be) already a staple in your kitchen.
I love these waffles, they have a hearty texture, are naturally sweet, and perfect for fall. These work great for an October/ November brunch and are great for the gluten free and non-gluten free people out there. Give them a try and let me know what you think!
- 1 cup almond flour*
- 1¼ cups certified gluten free oats, ground into meal in a food processor or blender
- ½ cup finely shredded unsweetened coconut
- 2 tsp. baking powder
- 1⅕ tsp. arrowroot powder
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice (I got mine at trader joes)
- ½ tsp. sea salt
- 3 Tbsp. ground flaxseed **
- ½ cup pumpkin puree
- 1 mashed ripe banana
- 1¼ cups plant-based milk (I like almond milk)
- 1 Tbsp. melted coconut oil
- 1 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- nut butter (I like almond butter from trader joes)
- sliced fruit or berries
- pure maple syrup
- natural honey
- Preheat ovan to 250 degrees. Place a baking sheet in the oven.
- In a large bowl, whisk together the almond flour, oat flour, shredded coconut, baking powder, arrowroot powder, cinnamon, pumpkin pie spice, and sea salt.
- In a blender or food processor, combine the ground flaxseed, pumpkin puree, mashed banana, almond milk, coconut oil, maple syrup, and vanilla. Mix on high for a minute or two. The mixture should appear frothy from the gelled flaxseeds.
- Pour the liquid mixture over the dry mixture and stir until combined. Let the batter sit for about 10-15 minutes or while your waffle iron heats. Set your waffle iron to the highest or one of the higher settings. This will help the edges get a bit crispy.
- Once the waffle iron is ready, lightly grease it with brushed coconut oil or a cooking spray (this is really important to do in-between batches as well - otherwise your waffles could turn into a mess as you take them out). Drop ½ cup of batter into the venter of the bottom iron and close the lid. Remove waffle when the timer goes off or when your waffle appears a dark orange/ light brown across the top.
- Keep the cooked waffles on the baking sheet in the oven until the others are done.
- Serve waffles immediately with maple syrup, nut butter, fruit, or honey. (Waffles keep in fridge for about 3 days or in freezer for 1-2 months.)
** Flaxseed is a funny ingredient. It does not have the most welcoming smell, but it is incredibly healthy and so versatile. I love throwing some in my smoothies, parfaits or oatmeal. Most often, I use it in baking though. When I make vegan recipes (weather it be for a friend, or I am out of eggs). Flaxseed gels when mixed with a liquid - so it makes a great egg replacement. Regardless, flaxseed is high in omega-3 fatty acids, fiber, and lignans - which means it is awesome for anyone. It is not expensive and really doesn't go bad so I would 10/10 recommend investing in a bag.
<h2>The Local Sprout </h2>