• Erin

Pumpkin Chocolate Chip Waffles

Updated: Feb 8

When it comes to breakfast in the Brown household, Dad is the go-to guy. I love breakfast, but following a gluten, dairy, and egg free diet makes it a challenge. These waffles more than rise to the occasion! In fact, I make them almost every Saturday morning, and even on the occasional weekday morning. They also make a mean main course when serving “Breakfast for Dinner." Plus, with a generous portion of organic pumpkin and zero added sugar, they’re definitely on the healthy end of the waffle spectrum.


Total prep and cooking time is approximately 45 min.


This recipe yields approximately 14, 4x4” waffles, which is enough to feed our family of 5 and have a few leftover waffles. If you're making these with real eggs instead of egg replacer you'll probably get even more waffles, but since they warm up nicely in either the waffle iron or the toaster, that just means more waffles for Dad the next morning!


Here's to Breakfast!


~ Jeremy (Erin's husband and sous chef)






Pumpkin Chocolate Chip Waffles


Ingredients:

  • 4 cups Bob’s Red Mill 1-to-1 Gluten Free Flour (you can sub others, but I find this creates the best texture)

  • ¾ cup arrowroot starch/flour

  • 1 tablespoon baking powder

  • ½ tablespoon baking soda

  • 1 tsp salt

  • 1 tablespoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon allspice

  • ½ teaspoon ground cloves

  • 2 eggs (or Bob's Red Mill egg substitute)

  • 3 3/4 cups almond milk (3 1/4 cups if using real eggs)

  • 2 tablespoons apple cider vinegar

  • 4 tablepoons olive oil

  • 1 tsp vanilla

  • 15-oz can organic pumpkin

  • 2/3 Cup Enjoy Life, allergen-free, dark chocolate chip morsels


Directions:


  1. If using an egg substitute (like we do), prep these first so they have time to set up by the time you’re ready to add them to the batter. (Skip this step if using real eggs.) Stir thoroughly, first with a spoon, then with a whisk, until almost all lumps are dissolved. Set aside.

  2. Turn on waffle iron.

  3. In a stand mixer or large mixing bowl, cobmine: Bob’s Red Mill 1-to-1 Gluten Free Flour, arrowroot starch/flour, baking powder, baking soda, and salt.

  4. Next, add the spices (cinnamon, nutmeg, allspice, and ground cloves) to the dry ingredients and mix everything together using the paddle attachment.

  5. In a medium mixing bowl, whisk together the almond milk and apple cider vinegar. Set aside for a few minutes to allow the apple cider vinegar to slightly curdle the milk.

  6. Then add the olive oil and vanilla to the liquid mixture.

  7. With the mixer on a low setting, slowly add all wet ingredients (except eggs) to the dry ingredients. (Using a stand mixer makes it easier, but it’s not necessary.) Mix thoroughly.

  8. Mix in eggs or egg substitute to batter.

  9. Add organic pumpkin to the batter.

  10. Stir thoroughly until all ingredients are well combined. Batter should be thick but pourable, definitely not thin or runny.

  11. Gently fold in 2/3 cup of dark chocolate chip morsels.

  12. When the waffle iron is hot, oil it lightly, then scoop approximately ½ cup of batter per 4x4” waffle onto the iron. Cook until golden brown and slightly crispy, then top with grass fed butter and pure maple syrup.

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