Whole Grain Pumpkin Spice Waffles
Total Time
25 minutes
Prep Time
15 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(115)
Ingredients
4 waffles
- 2 ¼ cups (200 grams) oat flour*
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 3 large eggs
- Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
- Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted
- ½ cup (122 grams) packed pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
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Preparation
Chef’s notes
Recipe adapted from my gluten-free oat waffles recipe.
Make your own oat flour:
Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 ¼ cups oats to make 2 ¼ cups flour.
A note on gluten free oats:
Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
Freeze it:
These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Recommended equipment:
This fancy-pants non-stick waffle maker. I love that it has a large cooking surface, which means I can cook an entire batch of waffles with just two presses.