1 1/2cupsgluten-free all-purpose flour I like Pillsbury gluten-free.Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2tspxanthan gum leave out if your flour already has it
1/2cup milkdairy-free use almond, cashew, or coconut milk
In a large bowl add the canned pumpkin, granulated sugar, eggs, vegetable oil, salt, pumpkin pie spice, cinnamon, and pure vanilla extract to the pumpkin and mix until fully combined.
Add gluten-free flour, baking powder, xanthan gum (leave out if your flour already has it) mix until fully combined.
Add the milk (or dairy-free milk) and mix until fully combined. The batter will be thick.
Heat up the waffle iron. Once the waffle iron is heated up spray it with gluten-free cooking spray. You will need to re-spray the waffle iron with cooking spray for each waffle.
Scoop the waffle batter onto the waffle iron and cook the waffles according to your waffle iron's instructions. I like to use an ice cream scoop.
Serve warm and enjoy!
Waffles can be frozen and reheated.
Dairy-Free Option: use almond, cashew or coconut milk.Tips For The Perfect Waffles:
Always grease your waffle iron. You do not want your waffles to stick to the iron.
For uniformed waffles, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in waffle pan.
These waffles can also be frozen and reheated. To freeze waffles: Allow the waffles to completely cool and then add the waffles to a storage bag, sealing it tight.Mama says, “Check all of your labels!”