Gluten Free, Dairy Free, Pumpkin Waffles

These gluten free dairy free pumpkin waffles are an easy, cozy breakfast made with simple ingredients. They’re packed with oats and pumpkin and lightly spiced with cinnamon and nutmeg.

The batter is thick and makes a dense, hearty waffle, so give them a little extra time in the waffle iron to get the middle cooked through.

Pro tip: Make a double batch and freeze the extras for easy toaster waffles. You can also thin the batter with a little extra non-dairy milk and make pancakes instead.

Top with sunflower butter, honey, or your favorite smoothie for an easy, nourishing breakfast. My waffle maker similar to this one makes the perfect toaster size.

Gluten Free Pumpkin Waffles

Easy recipe to throw in the blender! Makes great pancakes as well if you prefer

Ingredients

• 2 cups oats (gluten free)

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 2 cups pureed pumpkin (or sweet potato)

• 1 cup almond milk (or milk of your preference)

• 2 eggs

Instructions

• Preheat waffle iron.

• Grind oats and other dry ingredients in blender to make a fine flour.

• Add wet ingredients and blend until smooth. It will create a very thick, dense batter, so if your blender can not handle this it can be whisked together in a bowl.

• Spoon batter into waffle iron and cook until dark golden. These are pretty dense waffles so take a little more time to cook the middle.

• Pro tip: make a double batch, cool completely on a rack, and freeze for toaster waffles OR thin with more non-dairy milk and cook as pancakes.

• Top with 1-2 tbls sunflower butter or dip in extra smoothie or add a bit of honey.

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