Strawberry Pumpkin Waffles

My husband and I were sitting outside last evening enjoying the nice weather when he remarked that it was starting to feel a bit like fall (of course, this was at the end of a 96 degree day).  So, in celebration of the ending of summer, I found this lovely Strawberry Pumpkin Waffle recipe.

Now, as far as I am concerned, we have a month of summer left, but these waffles will taste good in the summer as well as in the fall!!

Vegan, Gluten Free

Strawberry Pumpkin Waffles

(vegan, gluten free, soy free)

Serves 4

2 tsp baking powder
1 cup + 2 tbsp brown rice flour (see below for additional flour options)
1/2 cup + 2 tbsp potato starch (see below for additional flour options)
1 tsp cinnamon
Dash salt
1/2 cup pureed pumpkin
1 cup almond milk
1 tsp apple cider vinegar
1 tbsp coconut oil
1 tbsp agave syrup
1 cup strawberries, cut into small pieces
Coconut oil spray

1. Mix dry ingredients together with a whisk.

2. Mix together wet ingredients (including pumpkin) with a whisk until slightly frothy. Add wet ingredients to dry, mix well, and then add strawberries and mix to incorporate. If you need to add some almond milk to make the batter appropriately thin, do so (it can vary from try to try). It should resemble any standard waffle or pancake batter, but maybe be slightly thicker.

3. Spray a waffle iron with coconut oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle! It’ll ensure the best results.

4. Serve with additional strawberries.

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