Description
A gluten-free waffle recipe that’s perfect for a weekend breakfast or brunch.
Ingredients
Scale
- 3/4 cupbrown rice flour
- 3/4 cup arrowroot flour
- 1/3 cup teff flour
- 1/3 cup millet flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 3 eggs
- 3/4 cup almond milk
- 1/2 cup coconut oil, melted
- 1/2 cup pumpkin puree
- 3 Tbsp maple syrup
- 1 Tbsp vanilla extract
- Fresh berries + extra maple syrup, to serve
Instructions
- In large bowl, combine all dry ingredients – the flours, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Mix well and set aside.
- In a medium bowl, whisk eggs, almond milk, coconut oil, pumpkin puree, maple syrup and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until blended. Do not over mix. Set aside.
- Heat your waffle iron. Once hot, give your mixture one final stir and pour onto waffle iron. You’ll need about 1/2 cup per waffle, but the measurement will depend on the size of your iron.
- Cook until brown and crispy. Serve warm with extra maple syrup, berries, or whatever toppings your heart desires.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast