I love pumpkin, especially this time of year. Last Sunday morning, I made these gluten-free pumpkin waffles for my family, and they vanished about as soon as I got them on the table. In other words, these are definitely “kid-approved.”
I’ve found the majority of my new recipes lately through the Build a Menu program. I can build a weekly menu based around gluten-free options and also find those that are THM friendly. Each time I prepare one of their recipes, I can’t help but wonder who they have working in a test kitchen. Every recipe we’ve made has been a hit.
The recipe below made four good sized waffles! This plate is fairly big and one waffle covered the entire center. My husband ate two, and I was full after only one. I plan to make more batches in the future to freeze for when I need my pumpkin fix. My children added some pure maple syrup or honey to theirs.
- 1 1/2 cup of almond flour
- 1/4 cup of golden flax meal
- 1/2 teaspoon of stevia (or other sugar substitute)–I used the doonk from THM’s stevia sweetener and this worked well.
- 1 teaspoon of baking soda
- 1 pinch of salt
- 1 1/2 teaspoon of pumpkin spice
- 4 eggs
- 3/4 cup of pumpkin
- 1 teaspoon of vanilla extract
- 1/2 cup of unsweetened almond milk
Mix together dry ingredients, add in wet ingredients, and mix until batter is smooth. Spray waffle maker with coconut oil spray and pour 1 cup of batter onto the waffle iron. Cook according to waffle maker directions.
If you’re following the THM plan, this is considered an “S” meal.