Pumpkin Waffles or Pancakes

Ingredients

• 1 3/4 cup bean based flour blend
• 2 teaspoons gluten free baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon xanthan or guar gum
• 1 tablespoon sucanate (maple syrup, maple sugar (or sweetener of choice))
• 2 tablespoons oil
• 3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed)
• 1 1/4 cup dairy-free milk of choice
• 1 teaspoon gluten-free vanilla flavoring or extract

Instructions

1. 1

   In a medium sized mixing bowl, mix the first five ingredients well. In a blender or

2. 2

   separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until

3. 3

   smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.

4. 4

   Cook on a waffle iron according to manufacturer’s directions.

5. 5

   Alternate: Make pancakes instead instead of waffles in a lightly oiled pan.

6. 6

   To freeze: Allow waffles to cool completely. Put in freezer bag, separating waffles with waxed paper. Remove as much air as possible, seal, label and freeze.

7. 7

   To serve: Toast waffles until warmed through.