It is pumpkin season and my desire to cook is back after having radiation for breast cancer and going on Femara! I am craving everything pumpkin. I am sharing a great recipe that you will just love for Vegan & Gluten Free Pumpkin Mini Waffles! The recipe follows after a few pics of how to put these together.
Recipe for making Pumpkin Mini Waffles:
Pumpkin Mini Waffles
A great recipe that you will just love for Vegan & Gluten Free Pumpkin Mini Waffles!
Servings: 4
Calories: 393kcal
Ingredients
- 1/3 cup pumpkin puree
- 1/4 cup almond flour
- 1/3 cup flax meal ground flax seeds
- 1/4 cup brown sugar
- 1.5 cups flour gluten free
- 1.5 to 2 cups warm almond milk
- 1 teaspoon baking soda
- 2 tablespoons soft coconut oil plus more for the waffle iron
- dash of cinnamon
Instructions
- Heat the waffle iron to your preferred setting (or about medium depending on how yours works). Combine 1 cup of the warm almond milk and the flax meal together, allow to thicken for a few minutes.
- Mix everything else together with a whisk, then add in the flax meal and almond milk mixture. Grease the waffle iron with a bit a coconut oil and then add about ¼ of a cup of the batter to each waffle spot.
- Cook until the waffle iron beeps, or the steam stops coming out of the iron and the waffles are golden brown.
- You can place the hot waffles on a cooling rack to keep the edges crispy while you cook the rest of the batter. My crew doesn't wait..so I just serve up the waffles as they come off the waffle iron!
Notes
Nutritional values based on one serving
We use pure maple syrup to top these yummy waffles! What would you use?
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