Description
Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and perfectly spiced for the season! And they’re made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too!
Ingredients
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/4 cup coconut sugar
- 3 tsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup cashew milk (or milk of your choice)
- 1/4 cup extra virgin olive oil
- 6 tbsp pure pumpkin (such as E.D. Smith)
- 2 eggs
- 1/4 cup mini dark chocolate chips
Instructions
- Pre-heat oven to 350F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).
- In a medium-sized bowl, sift together the almond flour, buckwheat flour, coconut sugar, pumpkin spice, baking powder and salt. Set aside.
- In a small bowl, whisk together the milk, oil, pumpkin and eggs. Add the wet mixture to the dry ingredients and stir until just combined. Stir in the chocolate chips.
- Pour the batter into the silicone mold using a spoon to spread it out evenly.
- Bake for 20 minutes or until the waffles are browned and firm.
- Remove from oven and let the waffles cool in the mold for a few minutes before turning them out onto a wire rack to cool slightly before serving.
- Serve warm with melted dark chocolate, maple syrup and/or coconut cream.
- Store any leftover waffles in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.
Notes
- You can use light or dark buckwheat flour. I prefer to use light so the colour of the pure pumpkin is more noticeable.
- These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.
