These pumpkin waffles remind me of my mom’s pumpkin pie and these pumpkin muffins. It’s like your having dessert for breakfast. Just kidding! My little taste tester’s Miss E and Q gobbled these waffles up with smiley faces. I mean who doesn’t love pumpkin, they are healthy and delicious.
Pumpkins are a fall must have in my house. Not just for carving but eating as well, sweet pumpkins that is. The flesh of pumpkins are a great source of fibre, vitamin A & C, folate, potassium, and phosphorous. Similar to other orange vegetables, they are high in the antioxidant beta carotene which is a precursor to vitamin A. Vitamin A plays a key role in night vision, healthy skin and teeth.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 3/4 cup of buckwheat flour
- 1/2 cup of oat flour
- 1/2 cup of brown rice flour
- 2 TBSP sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 eggs, beaten
- 1 cup of milk of your choice
- 3/4 cup of pure pumpkin puree
- 1/2 cup of coconut oil, melted
- 1 tsp pure vanilla extract
- Preheat oven to 200 degrees.
- Preheat waffle iron
- In a large bowl, combine all the dry ingredients.
- In a medium bowl, whisk eggs, milk, pumpkin, coconut oil, and vanilla.
- Pour wet ingredients into dry and combine.
- Place 1/2 cup of batter into waffle iron and cook as per manufacturers directions
- To keep waffles warm and crispy place in oven, single layer until ready to eat.
To be honest, I have very little experience with making gluten free foods. For some reason I just couldn’t get the right ratio of flours. With a little (more like a lot) of experimenting, I found the combination of brown rice, oat, and buckwheat flours worked the best. One thing I love about gluten free recipes is they tend to use healthier ingredients, by healthier I mean less sugar. We could all go for less sugar in our diets.
What are your favorite pumpkin recipes?