Pumpkin waffles – sounds like more of a dessert than a breakfast item. The truth is, pumpkin waffles are a delicious accompaniment to your breakfast table. But you’re not just limited to breakfast either, these waffles also lend themselves well to an exotic dessert complete with freshly whipped cream and cut up fruit or fruit topping. If that doesn’t make your mouth water, then these incredible nutrition facts will…
- Pumpkin is one of the very low calories foods with just 26 calories in 100 g of fruit. Plus it has no saturated fat or cholesterol.
- Rich in dietary fiber, pumpkin is recommended by dieticians for controlling cholesterol and losing weight.
- Pumpkin has a load of anti-oxidants.
- Pumpkin has one of the highest levels of vitamin A with about 7,384 mg per 100 g serving. This means it provides 246% of RDA. Vitamin A functions in the body to maintain healthy skin and mucus membranes. Plus, it helps maintain good eyesight and protects against lung cancer and oral cavity cancer.
- It is also a good source of natural poly-phenolic flavonoid compounds such as carotenes, cryptoxanthin, lutein and zea-xanthin.
- Pumpkin is rich in minerals like copper, calcium, potassium and phosphorous.
- Even the pumpkin seed is good for your heart health. They are great sources of dietary fiber, protein, minerals and vitamins.
So adding pumpkin to a gluten free waffle recipe ups the nutritional power and also creates a tasty treat to enjoy anytime of day. This particular recipe comes straight to you from our test kitchen. It is based partly on this original gluten free waffle recipe, with some added spices and such.
And here’s a trick to waffle preparation: waffles cool very quickly, so if you would like your family to eat together, rather than having to devour them as they come off the hot griddle, then try this warming method… Place the hot waffles on a cookie sheet and keep them in a heated oven as you are preparing the rest of them – no need to cover with foil or anything, just pop them in there. That way everyone gets a hot waffle, even the cook!
Gluten Free Pumpkin Waffles
3 tablespoons brown sugar
1 3/4 cups milk
1/2 cup canned pumpkin
2 teaspoons vanilla
1 cup gluten-free flour mixture
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
¼ – ½ teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/3 cup toasted walnuts
Preheat the waffle iron to the medium-high setting (this one is amazing!).
Spray the waffle iron grates with cooking spray.
Separate 2 of the eggs, placing the whites in a large bowl.
Save the yolks for another use.
In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
Place a sifter over the pumpkin mixture and sift in the flour mixture, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk the mixture together just until everything is combined. Do not over mix.
In a food processor or blender, chop the walnuts until finely ground, but not pasty. Stir the walnuts into the batter.
Preheat your oven to 250 degrees. With a measuring cup, pour 3/4 cup of batter onto the waffle iron and close the iron.
Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
As soon as one waffle is done, place it onto a cookie sheet and repeat the process for another waffle, remembering to spray the iron grates in between waffles.
Serve with butter, syrup, apple butter, fruit, fruit medley or any flavored butter combination.
Also delicious is Gluten Free Almond Flour Pancakes with Fruit Topping
Have you joined our community? Sign up below and get free recipes too 🙂