Gluten Free Pumpkin Waffles
The waffle maker has been sitting lonely in our cabinet for years. I have given you lots of recipes for lower carb, gluten free pancakes, so it’s time to add waffles to the mix! Just so you know, pretty much any pancake recipe can be used for waffles, but I use a little less liquid for the waffles. These Gluten Free Pumpkin Waffles are really easy to make, and I’m going to teach you a technique for making quick and easy lower carb baked goods that is especially helpful if you are trying to make a nice breakfast on a busy morning or for a vacation!
I developed this little trick this summer, when my husband and I went to Kauai. Since our dietary needs are so specific we usually pack one suitcase full of food, and the other with clothes…you don’t need much more than a swimsuit in Hawaii, so our clothes didn’t take up much space! The trick to really delicious and easy lower carb pancakes, waffles, scones, muffins, or any other food of that kind, is to use half almond flour, and half gluten free baking mix (the kind that already has everything you need in it, like salt and baking soda). Replacing half the baking mix with almond flour lowers the carbs significantly, and raises the amount of fat and protein. The nut flour also adds vitamins and minerals. The proportions I use are as follows:
- 1 Cup Gluten Free Baking Mix
- 1 Cup Blanched Almond Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tbsp Xylitol
(more for muffins or sweeter things)
- 4 Eggs
- 2 Tbsp Coconut Oil
or Nut Butter
- Enough Almond or Coconut Milk to make it the right consistency for whatever you’re making (about 2-3 cups for pancakes, much less for scones)
If this sounds like too many ingredients to pack, or to prepare on a quick morning, mix the dry ingredients beforehand and store them in a bowl or ziploc bag. It’s really easy to just add the wet ingredients, stir, and cook.
I play around with the proportions above to create lots of different recipes. In Kauai I made scones with cacao nibs and macadamia nuts in them…scones are dryer than other baked goods, so I used only 1 or 2 eggs and much less liquid. They were delicious! For muffins I would add blueberries or chocolate chips
Before we get to the recipe for the Gluten Free Pumpkin Waffles, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Cup Gluten Free Baking Mix
- 1 Cup Almond Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tsp Pumpkin Pie Spice
- 1 Tbsp Xylitol
- 2 Large Eggs
- 1 Cup Unsweetened Almond Milk
- 1/2 Cup Organic Canned Pumpkin
- 2 Tbsp Coconut Oil (melted)
- Preheat your waffle iron. Mine does not have temperature settings, you just plug it in.
- Combine the dry ingredients in a large bowl, and the wet ingredients in a medium bowl.
- Pour the wet ingredients into the dry and stir them well. Make sure there are no lumps in the batter.
- Spray your waffle iron with coconut oil and cook according to your machine's instructions. Enjoy!
These waffles are super yummy with Vegan Date Caramel Apple Sauce. Click on the link for the recipe!