Whole Grain Pumpkin Waffles (GF)

Whole Grain Pumpkin Waffles Recipe  These delicious pumpkin spice waffles are made with oat flour and are naturally gluten-free.  Wholesome and delicious they’re sure to become a family favorite!

It’s like eating pumpkin pie for breakfast, only healthier! ;)  These pumpkin waffles are made with whole grain oats which not only contribute a delicious flavor but also make these waffles naturally gluten free.

I hesitate to mention that these waffles are gluten free.  Because in knowing they’re gluten free many non-GF people will avoid making them because they think they’ll taste…gluten free.  But rest assured, these waffles will appeal to even the most avid gluten munchers out there!  And the fact that they just happen to also be GF is just a bonus for anyone on a GF diet.

100% whole grain, these waffles are made with oat flour which we actually prefer over wheat.  Not only is the flavor better but the oat flour gives them a lightly crispy exterior and soft interior, the same effect you get when you toast waffles.

We think you’ll agree that these whole grain Pumpkin Spice Waffles ROCK!

For those of you who grind your own grains I highly recommend grinding your own oats for the best flavor. I’ve been using my  German-made KoMo Classic Grain Mill several times a week for over 5 years and it’s still going strong.

The KoMo grain mill has a 12-year warranty and is a total workhorse.  Plus it’s drop-dead gorgeous.  It grinds grains as coarsely or as finely as you want and yields perfectly stone-ground flour.  It makes baking with a huge variety of grains accessible and fun.  I use it several times a week, often every day, for grinding my own flours and cornmeal.  I LOVE IT!

If you don’t have a grain mill or just prefer the convenience of ready-made oat flour, no problem!  You can find oat flour in most well-stocked grocery stores (usually in the health foods section) or you can buy oat flour online.

Gluten Free Pumpkin Waffles Recipe

Let’s get started!

Combine all the wet ingredients in a large mixing bowl and whisk until thoroughly combined.

Combine all the dry ingredients in a separate bowl and stir until combined.

Add the dry mixture to the wet mixture and stir just until combined.  A few little lumps are okay – do not over-stir.

Let the batter rest for 10 minutes and then give it another gentle stir.

Preheat your waffle maker during the final minutes of the batter’s resting period.

Cook the waffles until golden and lightly crispy.  Don’t stack the waffles or they will become soft.  If you’re making more than four waffles, keep the waffles warm by placing them single-layer in the oven heated to 200 degrees F.

I’m using the KRUPS Belgian Waffle Maker.  We got it nearly 8 years ago and it’s still going strong.

Serve the waffles immediately so they remain crispy.

Serve with some butter, maple syrup and a light sprinkling of cinnamon.  If desired, sprinkle on some toasted chopped pecans.

Enjoy!

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Whole Grain Pumpkin Waffles (GF)

Kimberly Killebrew

These delicious whole grain pumpkin spice waffles are made with oat flour and are naturally gluten-free.  Wholesome and delicious they're sure to become a family favorite!

Print Recipe

5 from 1 vote

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Breakfast

Cuisine American

Servings 6 waffles

Calories 287 kcal

Ingredients

  

1x2x3x

• 1/3 cup pumpkin puree
• 1 cup buttermilk
• 2 large eggs
• 2 teaspoons quality pure vanilla extract
• 2 tablespoons coconut oil , melted and slightly cooled (but still liquified)
• 2 tablespoons butter , melted and slightly cooled
• 2 cups oat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

 

• Combine all the wet ingredients in a large mixing bowl and whisk until thoroughly combined. Combine all the dry ingredients in a separate bowl and stir until combined.
• Add the dry mixture to the wet mixture and stir just until combined. A few little lumps are okay - do not over-stir. Let the batter rest for 10 minutes and then give it another gentle stir. Preheat your waffle maker during the final minutes of the batter's resting period.
• Cook the waffles until golden and lightly crispy. Don't stack the waffles or they will become soft. If you're making more than four waffles, keep the waffles warm by placing them single-layer in the oven heated to 200 degrees F.
• Serve the waffles immediately so they remain crispy. Serve with some butter, maple syrup and a light sprinkling of cinnamon.

Nutrition

Serving: 1waffle | Calories: 287kcal | Carbohydrates: 29g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 482mg | Potassium: 385mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2380IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg

Keyword Pumpkin Waffles

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First published on The Daring Gourmet Dec 1, 2016