Gluten-Free Pumpkin Waffles

I love pumpkin, especially this time of year. Last Sunday morning, I made these gluten-free pumpkin waffles for my family, and they vanished 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.

Ingredients:

• 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

Directions:

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.

To save money and get your own subscription to Build a Menu, click the banner below, and use code BAMPLAN40 to get an entire year for $40.

 

(Use code BAMPLAN40 through Nov 30, 2016 to get an entire year for $40).