I'm a huge fan of the waffle iron....not so much for pancakes. I like the crunchy aspect of waffles as they double as a sandwich holder too. Good gluten free bread is so hard to come by so I have just completely given up. Being a huge fan of breakfast food in general, I find the good old waffle to serve many purposes. If you haven't had a waffle-wich or a pan-wich, you're missing out.
I have been gluten free for many years now, and although there are plenty of gluten free pancake and waffle mixes on the supermarket shelves, there are also a lot of other ingredients in there to take place of the gluten that seem to be irritating to me. So I just avoid them. Besides, I do like to make up my own stuff and see what I can put together. And I finally have it down. Lately I have been on a huge pumpkin waffle kick.......and these never seem to disappoint. They whip up literally in a matter of minutes and they moonlight as an excellent pancake mix too.
So without further ado
- 1/2 cup gluten free oat flour (grind up your oatmeal into a flour---save your $$$)
- 1 tsp coconut flour
- 1 tsp whole chia seeds
- 1/2 tsp baking powder
- 2 egg whites or 1 whole egg (i use egg whites as they seem to make the waffles crispier)
- 3-4 tbsp water or milk of choice
- 1/4 cup pumpkin
- pinch of nutmeg ---OR pumpkin pie spice
- pinch of cinnamon (optional)
- few drops of stevia
Mix all ingredients together to form a pancake-like batter. If it's too thick, add a few drops more water or milk. Easy does it as too much liquid will leave you with mushy waffles.
Pour onto your oiled or sprayed waffle iron and cook until done.
I usually have these with a veggie omelet or just a few eggs over-easy.
They make excellent sandwich holders too....but for that version I leave out the pumpkin.
Pumpkin, oatmeal, and breakfast never go out of style. With that said, it's still important to make sure you're feeding yourself the healthiest of ingredients to give your body the nutrients, fiber, and satiety to keep you full and keep you going.