Pumpkin Waffles -- GF, DF, V

his recipe is a gluten-, dairy-free waffle that is great for breakfast but also makes an excellent snack. We like to double or even triple the batch and store the leftovers in the freezer to pull out whenever we want a treat.

• ¾ cup gluten-free flour (we use King Arthur or Cup4Cup)
• ¼ c almond flour
• 1 cup brown rice flour
• 2 tsp baking powder
• Pinch of salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼  tsp ground cloves
• ¼ tsp ground nutmeg
• 2 cups rice milk (we also sub out almond or coconut milk)
• 2 Tbs lemon juice
• 6 Tbs maple syrup
• 1 c organic canned pumpkin puree
• 2 eggs (you can substitute flax eggs)
• 2 tsp vanilla extract
• 2-4 bananas for topping

Whisk together flours, baking powder, salt and spices in a large bowl.

In another large bowl, combine rice milk, lemon juice, maple syrup, pumpkin, vanilla, and eggs. Whisk to combine completely, then slowly whisk in dry ingredients.

Heat waffle maker according to manufacturer’s instructions. Cook waffles until they’re nicely browned on both sides, 4-7 minutes, depending on your machine.​