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Gluten & Dairy Free Gingerbread Pumpkin Waffles

Angela Litzinger at test.angelaskitchen.com- based on my pumpkin waffles with the gingerbread waffle spices inspiration from Rookie Cookie
Course breads, dairy free, gfcf, gluten free, pancakes, waffles &amp
Servings 8 +


  • 3 1/2 cups gluten free bean flour blend or 3/4 cup + 2 tablespoons garbanzo/fava flour, 6 T sorghum flour, 1 1/8 cup potato or corn starch, and 1 1/8 c cup tapioca or arrowroot flour
  • 4 teaspoons gluten free baking powder
  • 3/4 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoons ground nutmeg
  • 1 teaspoon xanthan gum
  • 1/4 cup dark brown sugar
  • 2 Tablespoons dark molasses
  • 4 tablespoons oil
  • 1 1/2 cups canned pumpkin
  • 2 1/2 cups dairy-free milk of choice
  • 2 teaspoon gluten-free vanilla extract


  • 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 an oiled waffle iron according to manufacturer’s directions.
  • Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze.
  • To serve: Reheat in toaster or microwave until warmed through.