Pumpkin Gluten-Free Waffles

Pumpkin Gluten-Free Waffles

Fall is the time of year when we get to indulge in all the comforting joys of harvest time foods. Year in and year out one front runner always seems to take the lead during this season: pumpkin. Pumpkin indeed! Alas the time has come for pumpkin everything, and rightfully so! Pumpkin is incredibly versatile and when trying to come up with the perfect fall breakfast delight I came up with these easy gluten free pumpkin waffles. This recipe is simple to prepare, low carb and paleo friendly. The recipe calls for a combination of a few unique ingredients including cashew flour and cassava flour which when combined with all the other ingredients yields an absurdly moist and extremely delicious waffles. Cashew flour is a wonderful alternative to all purpose flour which is sweeter and more tender than almond flour. Xylitol (aka Birch Sugar) is also used in this recipe as a low glycemic alternative to sugar. This recipe works well with using conventional sugar instead of xylitol and all purpose flour in place of both cashew flour and cassava flour if you prefer. Cashew flour, xylitol and cassava flour can all be found on Amazon.

Gluten-Free Pumpkin Waffles
5 from 7 votes
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Pumpkin Gluten-Free Waffles

Course Breakfast, Brunch
Cuisine American
Keyword gluten free, low carb, pumpkin, waffles
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 3

Ingredients

  • 2 tsp apple cider vinegar
  • 1 cup coconut milk canned
  • 1/2 cup cassava flour
  • 1/2 cup cashew flour
  • 1 1/2 tsp psyllium husk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp grey sea salt
  • 1/2 tsp. cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 T. Xylitol
  • 1 tsp vanilla extract
  • 1/4 cup pureed canned pumkin
  • 3 T. Coconut oil melted
  • 1 egg slightly beaten

Instructions

  1. Add the apple cider vinegar to the coconut milk and allow it to sit at room temperature approximately 5 minutes while preparing the other ingredients. Add the cassava flour, cashew flour, psyllium husk, baking powder, baking soda, grey sea salt, cinnamon, nutmeg and cloves to a medium sized mixing bowl and mix together until well combined. Add the xylitol to the coconut milk and apple cider vinegar mixture and stir gently for approximately 2 minutes until xylitol begins to dissolve. Add pumpkin, egg and coconut milk and vinegar mixture to the dry ingredients mixture and mix by hand until combined. The batter may be slightly lumpy but take care not to over mix. Heat up waffle iron and follow instructions for preparing waffles in your waffle iron. When waffles are done, remove from waffle iron and top with topping of your choice. Enjoy and top with with butters, fruits, spreads or syrups of your choice. 

Recipe Notes

If your waffle iron is non-stick or ceramic you will not need to spray it with oil. This recipe was tested using a ceramic waffle iron and cooking for a total of 3 minutes. This recipe also works well with making pancakes. This recipe also works well with using almond flour in lieu of cashew flour.



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