Gluten-Free Pumpkin Waffles
These gluten-free pumpkin waffles will delight your entire family. The cooking time for these pumpkin waffles assumes you’re making them all at the same time. You may opt to feed your family in shifts when the waffles come hot off the iron . . . or not. A better option may be to make the waffles ahead and warm them in the oven or in a toaster just before you call the family in for breakfast.
Preparation time: 10 minutes
Cooking time: 24 minutes
Yield: 6 servings
Nonstick cooking spray
3 tablespoons brown sugar
1 3/4 cups milk
1/2 cup canned pumpkin
2 teaspoons vanilla
1 cup gluten-free flour mixture
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/3 cup toasted walnuts
Preheat the waffle iron to the medium-high setting.
Spray the waffle iron grates with cooking spray.
Separate 2 eggs, placing the whites in a large bowl.
Discard the yolks.
Add the remaining 2 whole eggs to the whites and whisk.
Add the brown sugar, milk, pumpkin, and vanilla.
Whisk until the ingredients are completely blended.
Sift the flour mixture, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the egg mixture.
Whisk the mixture together just until everything is combined.
Finely chop the walnuts.
Stir the walnuts into the batter.
Pour 3/4 cup of batter onto the waffle iron and close the iron.
Cook for 3 minutes, or until the waffle is cooked through and the outside is crisp.
Repeat Steps 11 and 12 with the remaining batter, remembering to spray the waffle iron with cooking spray each time.