Flavorful and versatile, this pumpkin waffle recipe makes 12 waffles. Get ready to drizzle them with syrup or dash out the door with a plain one in your hand, because either way, they’re a treat! Leftovers can be frozen and warmed in the toaster later. I have even enjoyed a delicious egg salad sandwich using these waffles as a bread substitute. And get this: it’s a gluten free bread substitute!
Gluten Free?
Yes, I said Gluten Free! I’m a mere three months into a gluten free experiment which has reduced chronic pain due to inflammation so drastically, I am sold! As I continue the effort, I am realizing just how good gluten free flours have become. I enjoy creating satisfying meals that are making me feel like I am not missing out at all.
These waffles are the perfect base for a sandwich, especially if you toast it until extra crisp. Like I said already, egg salad was tasty. I think ham and cheese would be good, too. How about a BLT?
But for breakfast, I like serving them the traditional way with maple syrup, and a few cinnamon roasted pecans on top. And while I was waiting for the second batch in the waffle iron, I might have munched on one without even putting on syrup. A little extra cinnamon and ginger made them extra flavorful.
Pumpkin Waffles
Equipment
- 1 waffle iron
- 1 blender
Ingredients
- 4 eggs
- 1 c cottage cheese
- 1/2 c pumpkin puree
- 3 T maple syrup
- 1 t vanilla
- 2/3 c 1 to 1 gluten free flour
- 1/3 c coconut flour or almond flour
- 1 1/2 t baking powder
- 1 t cinnamon
- 1/2 t ginger
- 1/2 t salt
- 2 T milk
Instructions
- Preheat waffle iron.
- Combine all ingredients in a blender container.
- Add just a little more milk if the batter is too thick (especially if using coconut flour).
- Open the preheated waffle iron and use a non-stick cooking spray on both hot surfaces.
- Pour batter into the center of the waffle iron and circle around to the outer edges. Close the lid and be patient.
- Set a timer for 5-7 minutes - gauge the correct amount of time for your waffle iron - and let the waffles keep cooking until all the steam has escaped. As long as there are wisps of moisture coming from the waffle iron, the waffles will be soft and flimsy. Allow them to really bake and get crisp.
- Open the waffle iron and use a fork to gently pull the waffle away from the side to which it stuck. It should come off easily. If it sticks to the iron, clean it off and try again ensuring (1) the non-stick spray gets all surfaces and (2) you allow the waffle to fully cook until all steam has escaped.
- Serve with your choice of syrup, powdered sugar, berries, nuts, peanut butter, almond butter, nutella, etc.
- To freeze: allow to cool completely. Place into an air-tight container, separating layers with a piece of parchment paper.
- To re-warm: remove from freezer and place into a toaster or air fryer either thawed or frozen.
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