Looking for a delicious morning indulgence for a lazy Sunday morning? These yummy gluten free pumpkin pie waffles are exactly what you need. Serve with fresh fruit and a fresh green smoothie!

½ cup gluten-free all-purpose flour

½ cup rice flour

1/2 teaspoon vanilla extract 
¼ cup coconut flour
¼ cup flaxseed meal
¼ cup sugar 
2 teaspoons arrowroot or cornstarch
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
1 cup unsweetened almond or any nut milk
¾ cup canned pumpkin puree
3 egg whites or 1/4 cup apple sauce

20 min. 
Ready In
35 min.

1. Preheat waffle iron on med-high heat. Meanwhile, in a medium bowl combine gluten-free all-purpose flour, rice flour, coconut flour, flaxseed meal, sugar, arrowroot, baking powder, the 2 teaspoons cinnamon, the baking soda, and ginger.

2. In a large bowl whisk together almond milk, pumpkin, egg whites, grapeseed oil, and vanilla.

3. Add flour mixture to pumpkin mixture, stir until well mixed. Let stand for 5 to 10 minutes or until batter thickens.

4. Spoon ¼ cup of the batter into each section of the waffle iron, spread batter to cover grids. Close lid quickly, do not open until done.

5. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; transfer waffle to wire rack in oven. Repeat with the remaining batter. Serve warm.

If desired, serve with syrup, dessert topping, and/or additional cinnamon. Enjoy!

Tips: For a sugar substitute, use xylitol or stevia.

Nutrition information 
Serving size: 2 (4-inch) waffles ( ¼ cup batter per waffle) each.
Per serving: 170 calories. 5g fat(1 g.5g fiber. 22g carbohydrates. 8g protein