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Pumpkin Waffles




Source of Recipe


from writermom77 at rc
Pumpkin Waffles

1 1/4 cups all-purpose GF flour blend
1/4 cup light brown sugar
1 1/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg
2 large eggs
1/4 cup almond milk
1/3 cup milk sub (not almond) soured with 1 tbsp lemon juice or vinegar
3/4 cup canned solid-pack pumpkin (not pumpkin pie filling)
3 1/2 tbsp. unsalted cf margarine, melted and warm

Combine all dry ingredients in a large bowl: wisk to blend.
Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
Add pumpkin, soured milk sub and milk to the egg yolks.
Wisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form - about 1 1/2 - 2 minutes.
Pour margarine into the yolk/soured milk/milk/pumpkin mixture.
As you pour, wisk to combine.
Add the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined.
It may appear to be slightly lumpy, but that will smooth out when the egg whites are added.
Do not overmix, as doing so will toughen the waffle texture.
Plug in the waffle iron and set the temp as desired (highest tends to be best).
Slide the egg whites out of the bowl and onto the mixture you just prepared.
Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you're ready to pour the batter!
Cook until golden and crispy - this varies from waffle iron to waffle iron.
Makes 3 full size waffles

For pancakes:
Add 1/2 cup water, 1/4 cup canola and 2 tsps extra baking powder.