Easy Gluten Free Pumpkin Waffles (Dairy Free!)
These delicious gluten free pumpkin waffles are ready to be your next favorite breakfast meal. They're easy to mix and contain no dairy!
Servings: 6 waffles
Calories: 224kcal
Ingredients
- 4 eggs
- 40 grams brown sugar about 3 Tablespoons
- 1 ½ cups almond milk
- ½ cup canned pumpkin
- 2 teaspoons pure vanilla extract
- 70 grams gluten free flour blend about ½ cup
- 70 grams sorghum flour about ½ cup
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ⅓ cup toasted walnuts chopped fine, optional
Instructions
- Separate 2 of the eggs, placing the whites in a large bowl. Save the yolks for another use.
- In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
- Place a sifter over the pumpkin mixture and sift in the flour blend, sorghum flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the mixture together just until everything is combined.
- Set the batter aside to rest for 30 minutes.
- Preheat the waffle iron to the medium-high setting.
- Spray waffle grates with cooking spray.
- With a measuring cup, pour ¾ cup of batter onto the waffle iron and close the iron.
- Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
Notes
- Make sure your ingredients are at room temperature and measure flours by weight.
- Sift your dry ingredients into the wet.
- Allow batter to rest so the starches fully hydrate.
- Use ¾ cup of batter per waffle.
- Recipe will make 6 waffles. It can be doubled for more.
- Keep cooked waffles warm using a preheated oven.
- Leftover waffles can be frozen or stored at room temperature for up to 2 days.
