This is my new favorite recipe. It is gluten free, dairy free, egg free. I have been using pumpkin, but, you can use applesauce or banana. I do not use pumpkin pie spice for these and you cannot taste pumpkin. All you can taste is DELICIOUSNESS! I found the recipe on The Daily Dietribe. Please visit the original recipe to read all of the tips and suggestions for making gluten free, vegan waffles and pancakes. Iris has taken the time to clearly and precisely explain what works and what does not. Almond flour is very expensive and she has already done the experimenting for all of the rest of us.
So, I've taken her recipe, which is really a formula, and I am sharing my adaptation. The best way to enjoy these waffles is to allow them to cool and then toast them in the toaster. The recipe makes 8 waffles. I keep them in the refrigerator for a quick and easy meal or snack. Hope you'll enjoy it, too. One more thing, although they are incredible with honey, they are delicious plain.
Thanks for visiting the Americus Garden Inn.
Love,
Susan
Pumpkin Almond Flour Waffles
Yield: 8 waffles
1 1/4 cups almond flour
1/2 cup corn starch
2 teaspoons baking powder
1/2 teaspoon sea salt
2 Tablespoons sugar
1/4 cup pumpkin puree
2 Tablespoons oil
1/2 cup water
- Combine dry ingredients in a large bowl.
- Whisk wet ingredients in a small bowl.
- Mix wet ingredients into dry just until moistened. Add a little more water if batter is too thick.
- Bake in waffle iron.
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