Pumpkin Waffles/Pumpkin Pancakes

Before we attached my blog to this site, I had this recipe posted.  I guess I must never have transfered it over again.  Oops!  It’s that pumpkin-y time of year again and my mom wanted me to post it.  You guess you can’t say “No” to your mom!

I am making these pancakes today with the girls topped with a mixture of cooked apples, maple syrup and cinnamon.   Maybe some chopped toasted pecans also.  I wonder what my son is having at boy scout camp…

This recipe doesn’t need eggs as the pumpkin keeps everything bound together, tender, and tasty.

Pumpkin Waffles (or Pumpkin Pancakes)

1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato

or corn starch, and 1/4 cup tapioca or arrowroot flour)

2 teaspoons baking powder

1/2-teaspoon salt

1-teaspoon pumpkin pie spice

1/2-teaspoon xanthan gum

1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice)

2 tablespoons oil

3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed)

1 1/4 cup dairy-free milk of choice

1 teaspoon gluten-free vanilla flavoring

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or

separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until

smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined.

Cook on a waffle iron according to manufacturer’s directions.

Alternate:  Make pancakes instead instead of waffles in a lightly oiled pan.

Pumpkin Pie Spice Mix

1-tablespoon ground cinnamon

1 1/2 teaspoons dried ground ginger

1-teaspoon ground, nutmeg

3/4-teaspoon ground allspice

1/4-teaspoon ground cloves

Mix everything together well.  Store in a tightly sealed container.

Pumpkin Waffles/Pumpkin Pancakes