Lets just say I’m not big on waffles. But, I am loving these pumpkin paleo waffles especially since they are gluten free and you’d never know it.
Yup that’s me! Not even the kind that you would get wrapped around an ice cream cone. I really never got into what was so special about waffles even before I was gluten free. I guess it’s because I rarely ate that kind of stuff when I was a kid probably because my mom didn’t buy or make them. This waffle maker was given to me at my bridal shower 26 years ago – hence the hearts ;). The recipe would be even better if I had a belgium waffle maker but this did the trick for now.
A few weeks ago one of my personal chef clients requested chicken and waffles for the kids! Ever since then I’ve been kind of craving waffles plus my kids prefer waffles over pancakes. Happens a lot when I cook for my clients. When Sunday rolled around, this was exactly what we had two weeks in a row!
Enjoy! Let me know if you try them and what you think!
1 1/4cupsunsweetened almond milk(can use vanilla almond milk)
2tbsorganic maple syrup
1 1/2cupsalmond flour
1/2 cuptapioca flour+ 1 tbs
1/2cuparrow root flour+ 1 tbs
1/3cupcoconut flour+ 1 tbs
1 tspbaking powder
Heat your waffle maker as you are putting together the recipe.
Blend all the wet ingredients (pumpkin puree, almond milk, eggs, vanilla, avocado oil).
In a separate bowl combine all the dry ingredients.
Add the dry ingredients into the wet ingredients while whisking either by hand or with a powered hand blender until it is completely combined. It will thicken a bit as it sits.
Spray your waffle iron with oil so it doesn't stick. Pour the waffle mixture in the middle of your iron. I can't tell you exactly how much because every iron is different. Mine makes 4 waffles at a time. Mine also beeps when it's ready although I prefer to check it a little before I know it might beep otherwise mine gets a bit too dark. You want to cook them until they are golden and crisp.
Serve with maple syrup and grass-fed butter if you choose.