Easy Pumpkin Waffles Recipe (Gluten-Free, Dairy-Free)

Ingredients

• 3/4 cup pumpkin puree
• 2 large eggs
• 1 tablespoon sunflower oil, plus more for greasing the waffle iron
• 2 tablespoons honey, plus more for drizzling
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 teaspoons baking powder
• Whipped dairy-free heavy cream, for topping (optional)

Instructions

1. 1

   Preheat your waffle iron and brush it with oil or grease it with nonstick cooking spray.

2. 2

   Mix Wet Ingredients: In a large bowl, combine pumpkin puree, eggs, oil, honey, vanilla extract and milk and mix well.

3. 3

   Whisk Dry Ingredients: In another bowl, mix the gluten-free all-purpose flour, ground cinnamon, ground nutmeg, and baking powder together, then stir in the dry ingredients with the wet ingredients until a homogeneous batter is achieved.

4. 4

   Cook Waffle Batter: When waffle iron is ready, brush the waffle iron with a bit of oil, and pour about 1/2 to 3/4 cup of batter onto the iron (enough to cover up 90% of the surface area) and close the waffle iron. Let cook for 4 to 5 minutes until no more steam is released from the waffle iron. Lift up the top of the waffle iron and check waffles – if waffles are not yet crispy and need bit more time, close and let cook for another 2 to 3 minutes.

5. 5

   Repeat: Remove waffles from iron and repeat until all the batter is used up. While cooking the rest of the waffles, keep cooked waffles in a pre-heated oven at 220F (100C) to keep them crispy.

6. 6

   Drizzle and Serve: Serve waffles warm drizzled with honey or maple syrup and a spoonful of freshly whipped cream.