These waffles are incredible! It’s easy to double this recipe to make a large batch to freeze for quick breakfasts before school and, what’s even better, is that they aren’t filled with all of the unhealthy ingredients that store-bough waffles are! These are the perfect fall waffle!!
Serves: 4-5 large waffles but it depends on the size of the iron you are using
Prep time : about 25 minutes total
2 1/4 cup oat flour (place oats or gluten free oats in a high powered blended and blend until they are ground down to flour consistency)
1 tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice (you could use cloves as a substitute)
3 large eggs, whisked
2/3 cup milk/almond milk/coconut milk
1/2 cup melted coconut oil
1/2 cup packed pumpkin puree
3 tbsp maple syrup
1 tbsp vanilla
optional: chocolate chips
Combine oat flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl and mix well with a whisk to make sure ingredients are well incorporated.
In a separate bowl stir eggs, milk, coconut oil, pumpkin puree, maple syrup and vanilla together to make sure they are well mixed.
Pour wet ingredients into dry ingredients and mix with a spatula until just incorporated. If you are adding chocolate chips, add them now. Let the batter rest while you wait for your waffle iron to heat up…this gives it a chance to thicken just a bit.
Give it one last stir and pour batter into waffle iron with a ladle. Place finished waffles on a cooling rack or straight onto your serving plates. Drizzle with maple syrup, add some butter if you’d like and enjoy!
Recipe by Cookie and Kate