While it may not be the exact time of year when pumpkin comes to mind, this gluten free Pumpkin Waffle recipe ought to get you thinking somewhat out of season. Canned pumpkin is, after all, easy to access all year long.
And, if you happened to see my recent post for gluten free pancakes then you know all about the magic of ancient sorghum flour (if not click HERE to read more). Here again in this Pumpkin Waffle Recipe whole grain sorghum flour replaces wheat flour to replicate the taste and texture of conventional waffles–minus the gluten. Plus a plethora of nutrients and antioxidants.
In addition to the sorghum flour, the Pumpkin Waffle Recipe also works in both hemp seeds and unrefined red palm oil, two superfoods that keep a surprisingly low flavor profile. If you are suspicious of the red palm oil, it is NOT the white junk found in processed foods, which you should be avoiding by the way. Click HERE to read about why you will not only want to add unrefined red palm oil to your waffle recipe, but also to your superfood pantry. If you don’t have the unrefined red palm oil in your pantry and you want to get started making the Pumpkin Waffle Recipe right away, you can always substitute organic extra virgin coconut oil.
What about the blueberries? While technically not part of the “official” recipe, the blueberries just seem to be the perfect fruit fit for the Pumpkin Waffle Recipe. But feel free to add any fruit you like.
Ok, time to make the waffles…
Kitchen Favorites
Pumpkin Waffle Recipe with Blueberries
- Yield: 6 1x
Ingredients
- 1 cup gluten free oats
- 1/2 cup hemp seeds
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon unrefined sea salt
- 3/4 cup sorghum flour
- 1 1/2 cups cooked/ canned pumpkin puree (I like Farmer’s Market brand boxed BPA-free pumpkin)
- 1 cup water
- 6 organic (pastured eggs, separated)
- 1 tablespoon unrefined red palm oil (or organic extra virgin coconut oil)
- Optional: 3 tablespoons pure maple syrup
- Fresh organic blueberries (for topping)
Instructions
- Preheat a waffle iron.
- In a food processor or high speed blender (such as a Vitamix), add the oats, hemp seeds, baking powder, pumpkin pie spice and salt; process into fine crumbs. Add the sorghum flour, pumpkin puree, water, egg yolks, oil and maple syrup (if using); process until ingredients are well blended.
- Add the egg whites in a separate large bowl. Use a handheld electric blender and whip until soft peaks form. Gently fold the whipped egg whites into the pumpkin batter.
- When the waffle iron is hot, gently wipe it with the same oil used in the batter. Make the waffles according to the waffle iron instructions. Serve with fresh blueberries.
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Christen
Friday 12th of June 2015
Looks delish! What could I use in substitute of the hemp seeds? Would chia or flax work or would flax mess use consistency since they can be replacements for eggs..... Hemp bloats and kills my stomach- major food intolerance to it. :(
Ivy Larson
Monday 15th of June 2015
Thank you so much Christen! You know, I think soaked cashews could work best as a replacement for the hemp seeds in this particular recipe. Chia and flax are great nutrition boosters and good for using as egg substitutes, but they won't give you the same "creamy" texture that you would get from the cashews.