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Pumpkin Waffles safe

Great breakfast to have with your kids

By TanyaG

2009-10-15 18:51:54

I saw this recipe on karina's kitchen and thought it sounded so good. I can't wait to try it.

Prep time
Cooking time


1 cup certified gluten free oat flour- or sorghum flour

1 cup buckwheat flour
1/3 cup millet flour

1/3 cup tapioca starch (this adds a bit of crispness to the waffle)

1 teaspoon baking soda

2 teaspoons baking powder

1/2 to 1 teaspoon salt, to taste

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon nutmeg 3/4 cup pumpkin puree

4 tablespoons light olive oil

4 to 6 tablespoons raw agave nectar

2 teaspoons bourbon vanilla extract

2 organic happy eggs or Ener G Egg Replacer

1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less


Put dry ingredients into a bowl. Then put the wet ingredients into a mixing bowl. Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. Heat and prepare your waffle iron according to manufacturer’s instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using. As you cook, adjust batter as you go- adding more liquid if it thickens too much. Makes 8 to 10 large waffles.

Category Breakfast Dish
Cuisine North American
Diet Choices GLuten-free,sugar-free
Tags breakfast gluten-free Pumpkin sugar-free


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