Gluten-free Pumpkin Waffles
• Waffle maker
• Hand mixer
• Measuring cups and spoons
• 1 cup pumpkin
• 1 cup milk
• 2 eggs separated
• ¼ cup Almond flour or meal sifted
• ¼ cup coconut flour sifted
• ¼ teaspoon baking soda
• 2 tablespoons melted butter
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 2 tablespoons honey
• Mix flours, salt, baking soda and pumpkin pie spice together in a bowl – this is your dry bowl
• In a big bowl mix egg yolks, pumpkin, melted butter, and milk together – this is your wet bowl
• In another bowl whisk egg whites and honey until you have soft peaks
• Add dry bowl to the wet bowl and mix thoroughly. Batter should be thick but not dry. If the flours are not mixed completely add milk in tablespoon increments.
• Now fold egg whites in a third at a time. Do not over-mix.
• Cook in greased waffle maker for about 6 minutes.
• Serve with maple syrup or other sauce or syrup of your choice.
Notes: 1) substitute other winter squash or sweet potato though the amount of milk may need to be adjusted up or down.
2) These can also be cooked as pancakes.
This sounds like something I want to try. :) Is there a reason that you use ¼ almond flour and ¼ coconut flour instead of a ½ cup of just one?
Coconut and Almond flour
I would have preferred to use 100% coconut flour for the health aspects but it absorbs so much liquid it is difficult to use. By mixing with the almond meal I could make the recipe work. You could use 100% almond meal/flour and then probably cut the milk back to 1/2 to 2/3 of a cup.
Let me know how it works out for you!
I was craving waffles for some reason and so came up with this recipe by trial and error over the two days after Thanksgiving trying to use up the leftover pumpkin. My 21 and 22 year old children even liked them and one enough to get the recipe.