Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1 3/4cupbean based flour blendor 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
2teaspoonsgluten free baking powder
1/2teaspoonsalt
1teaspoonpumpkin pie spice
1/2teaspoonxanthan or guar gum
1tablespoonsucanatemaple syrup, maple sugar (or sweetener of choice)
2tablespoonsoil
3/4cupcanned pumpkinor fresh pumpkin, cooked and mashed
1 1/4cupdairy-free milk of choice
1teaspoongluten-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.