Last week I was browsing for a new gluten free waffle recipe to try, and came across one from Cookie & Kate. I made it. Then I made it two more times. It’s a fantastic basic waffle recipe, especially because it calls for only one kind of flour. If you’re into gluten free baking at all, you know that’s something to get excited about :)
Fast forward to this week. On Friday, I finally made the pumpkin pie my brother has been begging for. The leftover pumpkin puree moved into the fridge. The next time I made waffles (which happened to be yesterday, and no, we do not have a waffle problem) the pumpkin caught my eye as I reached for the almond milk and, on a whim, I whisked some into the batter along with a little extra cinnamon.
A few more tweaks and these pumpkin waffles resulted, looking fine and tasting finer. Texture-wise they’re perfect. Slightly crisp exterior, soft interior. The whisper of pumpkin and cinnamon celebrates the season and pairs marvelously with that fourth cup of coffee.
3 cups oat flour (you can grind your own in a food processor!)
4 teaspoons baking powder
1 teaspoon salt
¾ teaspoon cinnamon
1⅛ cup almond milk, at room temperature
½ cup coconut oil, melted
4 large eggs
¼ cup pure maple syrup
2 teaspoons vanilla extract
½ cup pumpkin puree
Pure maple syrup, for serving
Preheat your waffle iron.
If you have oat flour already, whisk it together with the baking powder, salt, and cinnamon. Otherwise, combine whole oats with the dry ingredients in a food processor and process until the oats are finely ground.
In a medium mixing bowl, whisk together the milk, coconut oil, eggs, maple syrup, vanilla, and pumpkin. Whisk in the dry ingredients and let the batter sit for 10 minutes.
Scoop the proper amount of batter into the iron and cook to your preference.
You can keep the finished waffles warm in a 200 degree oven until all of the batter has been waffled (Look! I gave that word a positive connotation!).
Serve with maple syrup!
Makes 5-6 belgian waffles.