‘Tis the season for pumpkin spice! In the midst of busy schedules, my husband try to carve out time on Saturday mornings for rest and cooking breakfast. Actually, I do the cooking and he washes the dishes. I feel like I have the better end of the deal.
We were both craving Belgium waffles this morning, so I switched out a few ingredients to October-fy them. Hello pumpkin spice!
Notes: My regular waffles have apple cider vinegar, which I forgot in this recipe. Next time, I will add the 2 Tbs. acv. This recipe makes 6 waffles.
Happy cooking and happy October Saturday! 🍂🍁🧇👩🏼🍳
Ingredients:
- 1 c. Brown rice flour
- 2 1/4 c. General purpose gluten free baking flour ( I used Bob’s Red Mill blue bag 1-to-1)
- 1/4 c. Cane sugar
- 1/4 c. Coconut sugar
- 3 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 teaspoon salt
- 1 1/2 Tbs. Arrowroot
- 4 heaping teaspoons pumpkin pie spice (I used a homemade blend from Taste of Home: https://www.tasteofhome.com/recipes/homemade-pumpkin-pie-spice/)
- 1/4 c. Coconut oil (liquid)
- 1 tsp. Vanilla
- 5 Tbs. Pumpkin purée
- 3 c. Coconut milk
Whisk together dry ingredients, then stir in wet ingredients. Cook in waffle maker according to machine directions or try as pancakes! Enjoy!
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