Ingredients
Scale
- 2 cups Gluten Free Oats
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1 tbsp Coconut Sugar (optional)
- 1/4 tsp Nutmeg
- 1 Banana
- 1/2 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 cup Almond Milk
Instructions
- In a high powered blender add the the oats, baking powder, salt, cinnamon, ginger, nutmeg, coconut sugar. Blend until you form a flour.
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1