Gluten Free Pumpkin Waffles
I like to make a gluten free breakfast and this pumpkin waffle recipe is quickest and easiest healthy recipe.
Ingredients
- 120 g pumpkin puree (1/2 cup)
- 1 egg
- 35 g brown rice flour (3 tbsp)
- 15 g oatmeal flour (2 tbsp)
- 60 ml milk (1/4 cup)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp vegetable oil/butter/coconut oil
- cinnamon, nutmeg or pumpkin spice to taste (optional)
Instructions
- In a mixing bowl combine the pumpkin puree, egg, rice flour, oatmeal flour, baking powder, salt and mix very well. Then slowly add the milk to get the right consistency of the waffle batter. It’s best to make the waffles with all the ingredients at room temperature.
- Brush a little vegetable oil or melted butter or coconut oil over the wells of the hot waffle maker, spoon half of the batter onto the center of the waffle maker wells, not all the way to the edge, and close the top lid of the waffle maker. Cook until your waffle maker indicates that the waffles are ready, or until they have a beautiful brown color. Very carefully lift the edge of the waffle and remove the waffle from the waffle maker.Repeat the process with the second half of the batter. From the specified amount of the ingredients you can make two 6-inch waffles.
Notes
For the pumpkin puree, you can make it yourself or use canned puree.
To add some richness to these waffles, you can add some cinnamon or pumpkin spice seasoning.
It’s best to make the waffles with all the ingredients at room temperature.
To add some richness to these waffles, you can add some cinnamon or pumpkin spice seasoning.
It’s best to make the waffles with all the ingredients at room temperature.