pumpkin waffles

 pumpkin waffles | the thoughtful plateLast 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 :)

 pumpkin waffles | the thoughtful plateFast 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.

 pumpkin waffles | the thoughtful plateA 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.

 pumpkin waffles | the thoughtful plateMake room for these in next weekend’s plans! Happy October.

 pumpkin waffles | the thoughtful platepumpkin waffles | print recipe
adapted from cookie and kate

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.

Advertisements

3 thoughts on “pumpkin waffles

  1. We must be on the same page! I thought the same thing staring at the leftover pumpkin puree as I made waffles this morning…but I was too chicken to try it! Glad to see it works out wonderfully and I will give it a shot next time :) -Steph

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s