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Gluten Free Pumpkin Waffles with Berries

These fluffy and crisp gluten-free pumpkin waffles will get your morning started on the right foot.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

  • 3/4 cup brown rice flour
  • 3/4 cup arrowroot flour
  • 1/3 cup teff flour
  • 1/3 cup millet flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp sea salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3 eggs
  • 3/4 cup almond milk
  • 1/2 cup coconut oil  melted
  • 1/2 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • Fresh berries + extra maple syrup, to serve

Method
 

  1. In large bowl, combine all dry ingredients – the flours, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Mix well and set aside.
  2. In a medium bowl, whisk eggs, almond milk, coconut oil, pumpkin puree, maple syrup and vanilla extract. Whisk until well blended.
  3. Pour the wet ingredients into the dry ingredients and stir until blended. Do not over mix. Set aside.
  4. Heat your waffle iron. Once hot, give your mixture one final stir and pour onto waffle iron. You’ll need about ½ cup per waffle, but the measurement will depend on the size of your iron.
  5. Cook until brown and crispy. Serve warm with extra maple syrup, berries, or whatever toppings your heart desires.

Notes

Bonus Tip: If you want to keep cooked waffles warm while you’re making the rest, place waffles on a cookie sheet in a single layer and keep in the oven at 200 degrees. These freeze well and are great to pop in the toaster for a quick snack, breakfast or brunch.