Sometimes I just don’t know what to make for dinner. At that point my go to is breakfast for dinner. My 2 year loves breakfast food; who doesn’t like fried dough covered in maple syrup right! Recently, she has been switching from pancakes to waffles. Probably because I cut them into little sticks that are easy for dipping.
The other night I just did not feel like making a huge mess in my kitchen. It was a cold fall night and I just wanted some comfort food. In the fall anything made of pumpkin or sweet potato’s are high on my favorites list. I decided to adapt my go to waffle recipe to make mouth water pumpkin waffles. The smell of the pumpkin and cinnamon cooking were the perfect way to usher in chilly November. They were huge hit with the family, even my gluten eating husband ate 2! I swear the secret to fluffy gluten free baking beyond our Gluten Free Mama Flour blends is my food processor. I put all my dry ingredients in the processor and blend them well before I add them to my wet. I don’t know why it works, I just know it does! Try it for yourself. I bet you will notice a difference!
Gluten Free Pumpkin Waffles
Yields: 4 full size waffles
1/4 cup brown sugar ( I use Coconut Sugar)
1 1/2 cup Gluten Free Mama Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp guar gum or xathum gum
1/2 tsp pumpkin pie spice
2 egg yolks
2 egg whites (beaten to stiff peaks)
1 cup milk or milk substitute (coconut, soy, rice, almond)
1 cup canned pumpkin ( I use Farmers Market Organic. No BPA liner)
4 tablespoons of melted butter or non-dairy shortening
1. Grease waffle iron ( I use organic coconut oil)
2. Blend all dry ingredients togethe
3. Separate eggs. Add pumpkin and milk to the egg yolks and mix
4. Add melted butter, mix together and set aside
5. Whip egg whites with hand mixer until peeks form. Set aside
6. Add the pumpkin mixture to the dry ingredients until all are combined
7. Slowly fold egg white mixture into the batter.
8. Pour batter into the waffle iron and cook to desired color.