AK canning jar

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.  I 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.

Printable freezer labels for Pumpkin Waffles.

Printable recipe card for multiple batches of pumpkin waffles.

The Recipe: Pumpkin Waffles or Pancakes

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Ingredients

  • 1 3/4 cup bean based flour blend, or 6 T garbonzo bean/fava bean flour, 1/4 c sorghum flour, 9 T potato or corn starch, and 9 T tapioca or arrowroot flour
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon xanthan or guar 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 or extract

Instructions 

  • 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.
  • To freeze: Allow waffles to cool completely. Put in freezer bag, separating waffles with waxed paper. Remove as much air as possible, seal, label and freeze.
  • To serve: Toast waffles until warmed through.
Course: breakfast &amp, brunch, dairy free, freezer recipe, gfcf, gluten free, oamc, pancakes, waffles &amp
Author: Angela Litzinger at test.angelaskitchen.com
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The Recipe: Pumpkin Pie Spice

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Ingredients

  • 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

Instructions 

  • Mix everything together well. Store in a tightly sealed container.
Course: dairy free, gfcf, gluten free, homemade spice mix
Author: Angela Litzinger at test.angelaskitchen.com
Saturday, October 13, 2007
1 Comment

Sunday, October 14, 2007 – 09:40 PM
Now how do I fit all this in a toaster?