Gluten Free Pumpkin Waffles

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It’s Fall, my favorite time of year! Its also the time of year when EVERYTHING tastes better with pumpkin!  Did you know that Pumpkin is a great source of Vitamin A? Pumpkin contains more potassium than a banana and it is also high in the antioxidant beta carotene which is what gives pumpkin its lovely orange color.  I love to experiment in my kitchen with real food and today was begging me to make something for the season, the weather was a little cooler the clouds were nice and overcast I even noticed there was a little “chill” in the house so out came the inspiration to make some yummy pumpkin waffles (I am never short on my canned pumpkin supply during the fall months!) I used an all purpose gluten free flour mix for these that was made from millet and brown rice, but I have to say I prefer Trader Joes all purpose gluten free as it it much finer and bakes up with a less grainy texture, but these were still pretty good and since the kids gobbled them up and Olivia even asked for seconds I think  its safe to say we have a good recipe (they are usually my toughest critics! 🙂 )

 

Here is what you need for the waffles:

  • 1 1/2 cups all purpose gluten free flour
  • 1/2 cup pure pumpkin puree
  • 1 cage free egg
  • 1 over ripe banana
  • 1 tsp pumpkin pie spice
  • 4 tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup unsweetened almond milk
  • 1 tsp aluminum free baking powder
  • 1/2 tsp sea salt

 

In a medium mixing bowl, mash the banana and add the pumpkin puree, vanilla, coconut oil, egg and vanilla, mix until well combined. Add all dry ingredients  and mix well, then add your almond milk. Once your batter is all mixed up (it will be thick, not runny) place a couple of larger scoops into your preheated and greased (I use additional coconut oil for this) waffle iron and cook as directed.

When these babies are ready, serve with some grass fed butter, real grade B maple syrup or a sprinkle of powdered sugar if you desire and enjoy the fall flavors 😀