When it comes to waffles, I honestly gave up on them every being a fragment of the quality they are in a restaurant. I always found the flavor or texture just to be off and crispy waffles were just not happening.
However, with a new waffle iron and playing around with various recipes, I found a fab combination for the most perf waffles and they have no flour and can be thrown in a blender. YOU CAN’T BEAT THAT.
Lately I’ve been obsessed with exploring oat based recipes as low and behold, it serves not only as a great binder in everything from fritters to burgers, but it also can sub for a gluten free flour. Worries about the taste of oats?! It’s undetectable!!
What’s fab about these waffles is literally, everything! They are quick, easy, affordable, have minimal ingredients, you don’t even need to whisk anything just throw in a blender, packed with flavor, packed with fiber and nutrients, you can throw in superfood like hemp and chia seeds, they come out crisp, are perf for any season, can easily be made in bulk, perf for those who eat gluten free, and is hands down my new favorite waffle!
If you love all things pumpkin or gluten free, you’re going to love these new vegan gluten free Pumpkin Spice Blender Waffles!!
Now add in the almond milk, pumpkin purée, banana, and vanilla extract. Blend until smooth. If the batter won’t budge add almond milk 1 tbsp at a time.
Allow the batter rest for 10 minutes to enable the oat flour to soak up some of the moisture. Plug in your waffle iron to preheat now.
After 10 minutes, give the batter one more gentle swirl. The batter will be thick, but that’s what you want. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden/crisp, transfer it to a cooling rack or baking sheet. Avoid stacking the waffles on top of each other or they’ll lose crispness. Repeat with remaining batter and serve with coconut whip and chopped pecans.