Go Back

Pumpkin Waffles or Pancakes

Angela Litzinger at test.angelaskitchen.com
Course breakfast &amp, brunch, dairy free, freezer recipe, gfcf, gluten free, oamc, pancakes, waffles &amp


  • 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


  • 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.