Hampton Creek Inn
Pumpkin Waffles (with Gluten-Free Option): Breakfast-Brunch
Prep time:10-20 min.
1 cup Flour, sifted
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 1/2 teaspoon Cinnamon, ground
1/4 teaspoon Cloves, ground
1/4 teaspoon Nutmeg, gorund
2 Eggs, large or jumbo
2/3 cup Butermilk or Plain Yogurt
1/3 cup Pumpkin Puree (or mashed sweet potato or delicata squash)
1 tablespoon Molasses
Grease waffle iron, and heat.
In a large mixing bowl, combine together flour, salt, baking soda, and spices. In a separate bowl, whisk together eggs, buttermilk/yogurt, pumpkin, and molasses.
Gently stir the liquid mixture into the dry mixture.
Cook waffle batter on waffle iron until deep golden brown, and serve immediately.
*For our gluten-free mixture, we have filled a 1 Cup measuring cup with approximately 1/3 heaping cup Brown Teff Flour, 1/3 heaping cup Brown Rice Flour, and 1/4 cup Potato Starch