This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.
Happy Saturday! I lovee making breakfast on Saturday’s. It’s the only day Trevor and I really have time to relax and enjoy our morning. He’s much better at the relaxing than me. 🙂 But lucky for the both of us, I like getting up and moving first thing. So I love getting up and making a nice big breakfast! These waffles are the perfect Saturday breakfast treat, especially for Fall.
I’m calling them Pumpkin Pie Waffles because they are a very soft waffle it just makes me think of pie. I don’t know I’m weird, but these are amazing! They don’t have a super strong pumpkin flavor, but it’s definitely there. So if you don’t like pumpkin that much, I bet you’ll still like these! Also, the pumpkin spice I’m using really adds a delicious warming aspect.
One ingredient you might find weird is the vegan mayonnaise. I know, mayonnaise in waffles? What are you doing Emily? But trust me! Adding a little bit of the vegan mayonnaise just adds a bit more moisture to these gluten free waffles. Creating a very soft and pillowy (is that a word?) texture.
By the way, I’m using The Real Pantry’s Pumpkin Pie Spice again! It’s so incredible.
Pumpkin Pie WafflesPrint This
1 cups basic gluten free flour – I always keep a big container already mixed on hand. For 6 cups: 4 cups superfine brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch
1 teaspoon pumpkin pie spice – I’m using The Real Pantry’s (see a link above)
1/2 teaspoon xanthan gum
2 tablespoons cane sugar
1 tbs coconut sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons soy free margarine – Earth Balance or Smart Balance work well
3/4 cup almond milk
1 teaspoon apple cider vinegar
1/2 cup pumpkin puree
1 tablespoon vegan mayonnaise – Earth Balance or Follow Your Heart work well
1 teaspoon vanilla
- Spray your waffle maker and get it preheating.
- Whisk together the flour, pumpkin pie spice, xanthan gum, cane sugar, coconut sugar, baking powder and salt.
- Melt your margarine and let cool.
- Whisk together almond milk, apple cider vinegar, pumpkin puree, vanilla and melted margarine.
- Pour wet ingredients into dry and mix with a whisk or spoon until just combined.
- Cook in your waffle maker according to your waffle maker’s instructions. Based on my waffle maker’s temp, cook time was about 9 minutes. Gluten free waffles need to cook a little bit longer than gluten full waffles.