Gluten Free Pumpkin Waffles Recipe ( Dairy Free)
Incredibly delicious gluten free and dairy free pumpkin waffles with almond milk whipped frosting and a sprinkle of ground cinnamon.
Servings: 4 servings
In a mixing bowl combine dry ingredients: flour, baking powder, pumpkin pie spice and salt, give a nice whisk.
Using a different bowl combine wet ingredients: 3 eggs (I like to whisk eggs a little, before adding other ingredients), 2/3 cup almond milk, 1/2 cup melted coconut oil, 1 cup pumpkin puree and 3 tablespoons of maple syrup. Now whisk it very good.
Next add dry ingredients to wet ingredients, and whisk until combined (try not to over mix). Let the batter rest for 10 minutes. While batter is resting preheat your waffle maker to a desired temperature.
Add 1/2 cup of batter into the preheated waffle maker and cook following waffle maker's instructions.
Serve pumpkin waffles with almond milk whipped frosting, maple syrup and a sprinkle of cinnamon. Enjoy!
How to Freeze Waffles
Place room temperature waffles into a zip bag and freeze for up to 1-2 months.
How to Cook Frozen Waffles
Best way to cook frozen waffles is by placing frozen waffles in a toaster and toast until desired texture.
Calories: 580kcal | Carbohydrates: 66g | Protein: 12g | Fat: 33g | Saturated Fat: 25g | Cholesterol: 123mg | Sodium: 399mg | Potassium: 508mg | Fiber: 9g | Sugar: 14g | Vitamin A: 9711IU | Vitamin C: 3mg | Calcium: 281mg | Iron: 4mg