Pumpkin Waffles Gluten Free
Here's a treat for Sunday brunch. Serve with warm maple syrup or heated orange marmalade. Makes great pancakes, too.
1 ½ cups Gluten-Free Pantry Brown Rice Pancake
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg
1 tablespoon oil
¾ cup pumpkin puree
¾ cup to 1 cup water
Heat a waffle iron. Coat the grids using a paper towel dipped in vegetable oil. Or preheat a griddle to 350 degrees and lightly oil. Combine mix and spices. In a separate bowl, combine egg, oil, pumpkin and the smaller amount of water. Add liquids to dry ingredients and whisk just to combine. Then out with additional water as necessary. Spoon batter into the middle of the waffle iron or onto griddle. If using waffle iron, spoon about ¼ cup of batter into the center of the grid. Cook and enjoy.
Makes 6 to 8 waffles or 8 to 12 pancakes.
- Breakfast/Brunch, Pancakes/Waffles