These fragrant pumpkin waffles made with coconut oil, almond milk, and maple syrup are perfect to pass around at a gluten-free brunch.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
617 Calories
Recipe Instructions
Step 1
Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
Step 2
Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
Step 3
Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
Step 4
Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Ingredients
1 teaspoon ground cinnamon
¾ teaspoon salt
3 eggs
1 tablespoon vanilla extract
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3 tablespoons maple syrup
½ cup coconut oil, melted
2 ¼ cups gluten-free baking flour (such as Bob's Red Mill®)
