Please tell me a better seasonal breakfast combination than pumpkin and waffles? It took me some time to nail down the perfect recipe that is light, fluffy and obviously delicious. I love how the batter can be made only using one bowl so you don’t have to dirty up your entire kitchen. I promise you will want to add this FODMAP recipe to your breakfast routine! Also if there are leftovers, I will bring them to work for the week or freeze them so I can grab and go later on. This is one of my Sunday tips to make the rest of the week easier in regards to food preparation.
*Side Note* Does anyone else have a strong preference between waffles and pancakes? I don’t know what it is but I LOVE my waffles and always have. I think it’s a texture thing with me as pancakes can be too soft. Okay, the more I write, the crazier I sound but please let me know if I’m not the only one out there!
Did you know all of the health benefits of pumpkin? In order to stick to a FODMAP safe portion, stay at 1/4 cup serving and increase to 1/2 cup if you have no sensitivity.
According to Dr. Oz, there are 5 major benefits of canned pumpkin:
- Low calorie
- High fiber
- High in magnesium
- Rich in Vitamin A & Vitamin C
Also if you are in the mood for more breakfast pumpkin recipes check out these delicious breakfast pumpkin cookies.
Gluten Free Pumpkin WafflesPrint Recipe
- 1 1/4 cup oat flour*
- 1 tbsp ground flax (optional)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup canned pumpkin puree
- 2 tbsp Maple Syrup
- 1 egg
- 1/2 cup milk of your choice, MALK is my favorite!
- Non stick cooking spray
In a large bowl, combine the dry ingredients (oat flour through sea salt).
Add the wet ingredients (puree through milk) to the dry ingredients and gently stir.
Spray the waffle maker with nonstick cooking spray and follow directions of your waffle maker model until waffles are completely cooked.
Oat flour is so easy to make! Grind up your favorite oats in a food processor until a flour like consistency.