Gluten Free Pumpkin Waffles

Shanna

Pumpkin Waffles (gluten free OR traditional) Yields: 12-14 4” square Belgian waffles Prep time: 10 min Cook Time: 5- 6 min (depending on waffle maker cook time) Total Time: 30-40 min (depending on how many batches are made)

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 6 -8

Ingredients

2 ½ Cups Gluten free flour blend ( found here or you can use a brand you like
⅓ Cup Light Brown Sugar
2 ½ teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
2 teaspoon pumpkin pie spice
3 Large eggs - separated
2 Cups lowfat buttermilk – room temperature
1 Cup pumpkin puree – not pie filling roasted is best, canned if you have to
1 tablespoon vanilla extract
6 tablespoon butter – melted or melted coconut oil

Instructions

Preheat waffle iron.
Sift dry ingredients into a large bowl - flour, sugar, baking powder and soda, salt and spice
In a separate bowl whisk the egg yolks, buttermilk, pumpkin puree, vanilla and melted butter ( or coconut oil)
Pour the egg yolk mixture into the dry ingredients and mix until just combined
Beat the egg whites until soft peaks form, gently fold into the batter. Let sit for 5 minutes
Pour a heaping ½ cup of the pumpkin batter into the waffle iron
Cook according to manufacturer’s directions, or until there is minimal steam coming from the waffle iron. These tend to be a little on the moist side so they take longer than regular waffles. Re-spray the waffle iron with cooking spray in-between each batch. If the waffles stick a little, gently pull out of the iron with a wooden spoon.

Notes

If any are left over you can freeze and save for another day! Cool completely, place in a resealable baggie, label, date and freeze. When ready, place in toaster oven or oven at 300deg f and heat for 10 minutes or until heated through or thaw on a plate until they have reached room temp and pop in the toaster! Enjoy!