EASY PUMPKIN WAFFLES

Gluten Free | Dairy Free 

INGREDIENTS: Gluten free oat flour or gluten free all purpose flour, baking powder, cinnamon, salt, ground ginger, nutmeg, eggs, pumpkin puree, non dairy milk, yogurt or oil, maple syrup, vanilla extract

In a large mixing bowl, stir together the dry ingredients. In a medium-sized bowl, whisk the eggs together. Mix in the remaining wet ingredients until smooth.

INSTRUCTIONS:

Add the wet ingredients to the dry ingredients and gently stir with a spatula or spoon until the batter is combined. Set the bowl aside for 10 minutes to rest.

INSTRUCTIONS:

Heat a waffle iron on medium heat, and spray it with nonstick cooking oil. Once preheated, pour batter into the waffle iron. Spread the batter evenly.

INSTRUCTIONS:

Cook the batter 2 to 4 minutes before removing the waffle from the waffle iron. Repeat the cooking process until all the batter has been used.

INSTRUCTIONS:

Serve immediately or allow the waffles to cool on a baking rack. Store the cooled waffles in the fridge in an airtight container for up to 5 days.

INSTRUCTIONS:

Skip the store bought waffles, and make this easy gluten free pumpkin waffles recipe with simple, nutritious ingredients instead! Vegan Option.

PUMPKIN WAFFLES

CotterCrunch.com

FULL RECIPE AT: