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…