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Pumpkin Pie Waffles – Tiny Green Mom
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Pumpkin Pie Waffles

Why wait for dessert to enjoy pumpkin? Incorporate it into your morning waffles, and your day will be off to a nutritious and delicious start! The best part? These Pumpkin Pie Waffles are also gluten-free and dairy-free for those with sensitivities!

Pumpkin Pie Waffles

Ingredients

1 1/2 cups all purpose gluten-free flour

1/2 cup finely ground blanched almond flour

1/3 cup buckwheat flour

2 3/4 teaspoons baking powder (aluminum and gluten-free)

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (or more cinnamon, or nutmeg, or a pinch of ground cloves)

1/3 cup packed brown sugar (or coconut sugar)

4 large organic free range eggs, separated (for Egg-Free version: mix 3 tsp of Ener G Egg Replacer with 4 Tbsp water or non-dairy milk. Whisk until as foamy as possible. This is only the replacement equivalent to 2 eggs, but it is quite adequate. Also add 1/4 tsp more baking powder to dry ingredients)

1 cup plain non-dairy (or dairy) milk of choice

1/2 cup plain non-dairy (or dairy) yogurt

1/2 cup non-dairy (or dairy) kefir (OR an additional 1/2 cup milk OR an additional 1/2 cup yogurt)

1 cup canned organic pumpkin (NOT pumpkin pie filling)

6 Tablespoons Organic Canola oil, OR Earth Balance Vegan buttery sticks (melted), OR organic butter (melted)

Preparation

1. In medium bowl, sift together all-purpose flour blend, almond flour, buckwheat flour, baking powder, baking soda, sea salt, cinnamon and other spices of choice. Once blended, mix in the sugar.

2. In another bowl, whisk together egg yolks, milk (dairy-free or dairy), yogurt (dairy-free or dairy), kefir (or additional milk or yogurt), organic pumpkin, and oil (or melted Vegan butter, or dairy butter). Combine until smooth.

3. Add the wet ingredients to the dry ingredients and gently fold until just incorporated (do not over-mix).

3. In separate bowl, using a hand mixer, beat whites until soft peaks form. Then gently fold whites into the blended batter. Again, do not over-mix. You do not want to deflate your batter (Note: if not using eggs, and instead you are using the Egg Replacer, omit step 3 and instead add your prepared foamy Egg Replacer in step 2 where you would have added your egg yolks).

4. Let batter sit for five minutes while allowing your waffle iron to heat up. Make sure to brush the waffle grates with oil. For a 7 inch round waffle iron, add about 2/3 to 1 cup of batter to the center and quickly spread. Close lid and cook according to iron directions.

*Recipe and image courtesy of Cook It Allergy Free.*