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Gluten Free Pumpkin Waffles
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Ingredients
- 2 cups Arrowhead Mills Organic Gluten Free Pancake & Waffle Mix
- 1 teaspoon pumpkin pie spice
- 3 tablespoons grade A maple syrup plus more for drizzling on top
- ½ cup canned pumpkin puree
- 3 large cage-free brown eggs
- ⅔ cup dairy-free milk or preferred milk option
Instructions
- In a medium-sized bowl, mix pumpkin spice, maple syrup, pumpkin puree, eggs, and dairy-free milk until thoroughly combined.
- Mix in Arrowhead Mills Gluten Free Pancake & Waffle Flour until combined.
- Heat waffle maker until hot. Spray with non-stick spray. for each set of waffles.
- Pour ⅓ cup of batter per waffle.
- Cook for 4-6 minutes. Set aside and continue until all the batter is gone.
- Serve hot with maple syrup and optional pecans + pomegranate seeds!
Notes
This recipe should make about 8 waffles for later!
*You can even freeze extra waffles for later!
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